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Coconut Chicken Rice Bowl: A Weeknight Dinner That Feels Like a Win

Coconut Chicken Rice Bowl served over jasmine rice, a fresh Summer Main Meal Recipes idea with creamy coconut sauce.
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This Coconut Chicken Rice Bowl is a fast, high-protein meal with tender chicken, creamy coconut sauce, and fluffy rice. It works especially well for gluten-free and dairy-free eaters, and it makes a satisfying lunch or dinner.

Ingredients

Scale
  • 1 1/2 lbs diced chicken breast
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or dried herbs

Sauce ingredients

  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger, or more if you like a stronger ginger flavor
  • 1/4 cup chicken broth
  • 1 1/4 cup canned light coconut milk, from 1 can
  • 1 tablespoon tomato paste
  • 1/2 teaspoon kosher salt

For the bowls

 

  • Fresh cilantro
  • 3 cups cooked jasmine rice or basmati rice
  • More coconut milk, optional for topping

Instructions

  1. Season the chicken.
    Place the diced chicken in a bowl and season it with kosher salt, smoked paprika, and dried oregano. Toss well so the spices coat the pieces evenly.
  2. Brown the chicken.
    Heat a large skillet over high heat and spray it with oil. Add the chicken in a single layer and let it cook for 3 to 5 minutes, stirring only as needed so the pieces brown nicely. When the chicken is cooked and lightly golden, transfer it to a plate.
  3. Start the sauce base.
    Lower the heat and spray the skillet with a little more oil if the pan looks dry. Add the minced onion, garlic, and grated ginger. Cook for about 1 minute, stirring often, until the mixture becomes fragrant and softens slightly.
  4. Deglaze the pan.
    Pour in the chicken broth and stir, scraping the bottom of the skillet to loosen any browned bits. Let the liquid cook for about 1 minute so the flavor blends into the sauce.
  5. Build the coconut sauce.
    Stir in the tomato paste, coconut milk, and kosher salt. Bring the sauce to a gentle simmer and cook for a few minutes, just until it begins to thicken a little.
  6. Return the chicken.
    Add the browned chicken back to the skillet, along with any juices left on the plate. Stir to coat the chicken in sauce, then cook over medium heat for 3 to 4 minutes, or until everything is hot and the flavors have come together.
  7. Serve the bowls.
    Spoon the rice into serving bowls, then top with the coconut chicken and sauce. Finish with fresh cilantro and, if you like, a drizzle of extra coconut milk.

Notes

  • Chicken swap: Chicken thighs work well if you prefer a richer cut.
  • Protein swap: Shrimp or tofu can replace the chicken. Adjust the cooking time as needed.
  • Vegetarian version: Leave out the chicken, use vegetable broth instead of chicken broth, and add tofu plus vegetables like broccoli, bell pepper, and snap peas.
  • Curry version: Add red curry paste for a coconut curry flavor.
  • Herb swap: Skip cilantro or replace it with scallions.
  • Grain swap: Serve it over quinoa or brown rice instead of jasmine or basmati.

Nutrition

Find it online: https://irmacooks.com/coconut-chicken-rice-bowl/