Description
A delightful dish combining tender chicken with a rich coconut sauce served over fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Boneless, skinless chicken breasts, diced
- 1 can Coconut milk, light
- 2 tablespoons Soy sauce (Tamari for gluten-free)
- 2 cups Cooked rice (jasmine or basmati)
- 2 tablespoons Vegetable oil (or coconut oil)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Lime juice
- Fresh cilantro or green onions, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
- Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the pan. Sauté for about 1 minute, until fragrant and golden.
- Stir in 1 pound of diced boneless, skinless chicken breasts. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned.
- Pour in 1 can of light coconut milk and 2 tablespoons of soy sauce. Stir to combine and bring the mixture to a gentle simmer, cooking for an additional 2-3 minutes to allow the flavors to meld.
- Season with salt and pepper to taste. Stir in 1 teaspoon of fresh lime juice just before serving.
- Serve the coconut chicken over 2 cups of cooked rice and garnish with 1/4 cup of chopped fresh cilantro or green onions.
Notes
Serve with lime wedges and pair with a light salad or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg
Keywords: coconut chicken, rice bowl, easy dinner, tropical flavors, quick recipe