Healthy Coconut Chicken Rice Bowl Recipe
Try this flavorful Coconut Chicken Rice Bowl! Tender chicken, creamy coconut sauce, and fluffy rice create the perfect easy and delicious meal.
Equipment
- Medium Saucepan with Lid – For cooking the coconut rice.
- Large Skillet or Pan – For cooking the chicken.
- Small Saucepan – For preparing the coconut sauce.
- Cutting Board & Sharp Knife – For chopping chicken, mango, and garnishes.
- Measuring Cups & Spoons – For accurate portioning.
- Wooden Spoon or Spatula – For stirring and sautéing.
- Serving Bowls – For assembling the rice bowls.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 tablespoon olive oil or coconut oil
For the Coconut Rice:
- 1 ½ cups jasmine rice or basmati rice, rinsed
- 1 ¼ cups coconut milk full-fat preferred
- 1 ¼ cups water or chicken broth
- ½ teaspoon salt
For the Sauce:
- ¼ cup coconut milk
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon honey or maple syrup
- 1 teaspoon lime juice
- ½ teaspoon sriracha or chili flakes optional for spice
- 1 teaspoon cornstarch mixed with 1 tablespoon water to thicken
For Garnish & Serving:
- ½ cup mango chunks optional
- ½ cup sliced cucumber
- 2 tablespoons toasted coconut flakes
- 1 tablespoon chopped cilantro
- 1 tablespoon sesame seeds
- 1 lime cut into wedges
Instructions
Step 1: Cook the Coconut Rice
- Rinse jasmine rice under cold water until water runs clear.
- In a medium saucepan, combine rice, coconut milk, water, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Turn off heat and let it rest, covered, for 5 more minutes. Fluff with a fork.
Step 2: Cook the Chicken
- Season chicken pieces with salt, black pepper, garlic powder, and ginger powder.
- Heat olive oil or coconut oil in a large skillet over medium-high heat.
- Cook the chicken for 6-7 minutes, flipping occasionally, until golden brown and fully cooked (internal temp 165°F/74°C). Remove from heat.
Step 3: Make the Sauce
- In a small saucepan, whisk together coconut milk, soy sauce, honey, lime juice, and sriracha.
- Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook for 1-2 minutes until slightly thickened.
Step 4: Assemble the Rice Bowl
- Divide the coconut rice into serving bowls.
- Top with cooked chicken, mango chunks, sliced cucumber, and toasted coconut flakes.
- Drizzle with coconut sauce and garnish with chopped cilantro, sesame seeds, and lime wedges.
Step 5: Serve & Enjoy
- Serve warm and enjoy this tropical coconut chicken rice bowl!
Video
Notes
Nutrition Facts (Per Serving)
- Calories: ~600 kcal
- Protein: ~35g
- Carbohydrates: ~65g
- Fiber: ~4g
- Sugar: ~10g
- Fat: ~22g
- Saturated Fat: ~12g (from coconut milk)
- Sodium: ~550mg
- Potassium: ~700mg