When I wanted the cozy flavors of coconut curry without the hour-long commitment, this Coconut Chicken Rice Bowl became my weeknight savior. It delivers 40 grams of protein per serving and comes together in just 30 minutes, making it perfect for those evenings when you need something substantial but don’t have much time.
Table of Contents
Ingredients for Coconut Chicken Rice Bowl
I’ve tested this recipe more times than I can count to get the ingredient ratios just right. The canned coconut milk creates that creamy sauce without any dairy, and I always use light coconut milk to keep it lighter while maintaining richness. Here’s what you’ll need for four generous servings.
- 1 ½ lbs diced chicken breast (cut into bite-sized pieces)
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano or dried herbs – I usually substitute Italian seasoning when I’m out of oregano
- ½ onion, minced
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger (or up to 1 tbsp if you love ginger) – My preference is closer to 1 tablespoon for extra warmth
- ¼ cup chicken broth
- 1 ¼ cups canned light coconut milk (one 13.5 oz can)
- 1 tbsp tomato paste – I recommend keeping this pantry staple on hand for depth of flavor
- ½ tsp kosher salt
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro for garnish
- Extra coconut milk for drizzling (optional) – In my experience, this finishing touch makes it extra special
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking since this recipe moves quickly once you begin. Make sure to cook your rice separately while preparing the chicken so everything is ready at the same time. Here’s how to create perfectly tender chicken in a silky coconut sauce.
Step 1: Season the diced chicken breast with 1 teaspoon salt, smoked paprika, and dried herbs. Toss to coat evenly. Preheat your large skillet over high heat and spray with cooking oil. Add the chicken in a single layer without overcrowding and let it brown undisturbed for 3-5 minutes until golden on the bottom. This browning step adds incredible flavor, so resist the urge to stir too early.
Step 2: Remove the browned chicken to a plate and reduce heat to medium. Spray the pan with more oil, then add the minced onion, garlic, and ginger. Cook for about 1 minute until fragrant, stirring frequently to prevent burning. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
Step 3: Let the broth simmer for about 1 minute, then stir in the tomato paste, coconut milk, and ½ teaspoon salt. Bring the sauce to a gentle simmer and cook for a few minutes until it thickens slightly and coats the back of a spoon.
Step 4: Return the chicken and any accumulated juices to the pan. Cook on medium heat for 3-4 minutes until the chicken is cooked through and the sauce has reached your desired consistency. Avoid overcooking or the chicken will become tough.
Step 5: Serve the coconut chicken over jasmine or basmati rice (about ¾ cup rice per serving). Garnish generously with fresh cilantro and drizzle with extra coconut milk if desired for added richness.
Perfect Pairings for Coconut Chicken Rice Bowl
This coconut chicken is flavorful but not overly spicy, so it pairs beautifully with crisp, refreshing sides that add texture contrast.
Sliced Cucumbers: The cool crunch of fresh cucumbers cuts through the richness of the coconut sauce and adds a refreshing element that balances each bite perfectly.
Sautéed Bok Choy: This tender green adds a slightly bitter note that complements the sweet coconut sauce while boosting the nutritional value with extra vitamins and minerals.
Spicy Garlic Edamame: The protein-packed edamame with a kick of heat creates an interesting flavor contrast and makes this meal even more filling.
Chinese Beef and Broccoli: For a heartier spread, this quick stir-fry adds variety to your dinner table with its savory garlic sauce and tender vegetables.
Street Corn Chicken Rice Bowl: If you love rice bowls as much as I do, this Mexican-inspired version offers a completely different flavor profile while keeping the same convenient bowl format.
Fresh Mango Salad: For a tropical twist, dice fresh mango with lime juice and a pinch of salt to create a sweet-tart side that enhances the coconut flavors beautifully.
Sticky Garlic Chicken Noodles: Another Asian-inspired option that works wonderfully alongside this dish if you’re serving a larger crowd.
Keeping It Fresh and Delicious
Store leftover coconut chicken separately from the rice in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, making this an excellent meal prep option for busy weeks ahead.
For reheating, I recommend using the stovetop with a splash of chicken broth or coconut milk to restore the sauce’s creamy consistency. The microwave works too, just heat in 30-second intervals and stir between each to ensure even warming. Pro tip: add the fresh cilantro garnish after reheating for the brightest flavor.
This recipe is incredibly versatile beyond just dinner bowls. Try using the coconut chicken as a filling for lettuce wraps, tossing it with rice noodles instead of regular rice, or serving it over cauliflower rice for a lower-carb option. It also pairs wonderfully with chicken fried rice if you want to turn leftovers into something new.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs work beautifully in this recipe and add extra richness. They take about the same cooking time and stay incredibly moist.
What can I substitute for fresh ginger?
You can use ¼ teaspoon ground ginger in place of fresh, though the flavor won’t be quite as bright. I always keep fresh ginger in my freezer so it’s ready to grate whenever I need it.
Is this recipe spicy?
Not at all! The current version is mild and family-friendly. If you want heat, add Thai red curry paste (start with 1 teaspoon) or red pepper flakes to taste.
Coconut Chicken Rice Bowl
Ingredients
Equipment
Method
- Season the diced chicken breast with 1 teaspoon salt, smoked paprika, and dried herbs. Toss to coat evenly. Preheat your large skillet over high heat and spray with cooking oil. Add the chicken in a single layer without overcrowding and let it brown undisturbed for 3-5 minutes until golden on the bottom.
- Remove the browned chicken to a plate and reduce heat to medium. Spray the pan with more oil, then add the minced onion, garlic, and ginger. Cook for about 1 minute until fragrant, stirring frequently. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Let the broth simmer for about 1 minute, then stir in the tomato paste, coconut milk, and 1/2 teaspoon salt. Bring the sauce to a gentle simmer and cook for a few minutes until it thickens slightly and coats the back of a spoon.
- Return the chicken and any accumulated juices to the pan. Cook on medium heat for 3-4 minutes until the chicken is cooked through and the sauce has reached your desired consistency.
- Serve the coconut chicken over jasmine or basmati rice (about 3/4 cup rice per serving). Garnish generously with fresh cilantro and drizzle with extra coconut milk if desired.
