Description
A quick and delicious Easy Coconut Chicken Rice Bowl recipe perfect for dinner.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 cup fresh spinach
- 1/4 cup chopped green onions
- 1/4 cup shredded coconut (toasted, optional)
- Lime wedges for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Pour in the coconut milk, soy sauce, fish sauce, and lime juice. Stir to combine and let it simmer for about 5 minutes, allowing the flavors to meld.
- Add the fresh spinach to the skillet and cook for an additional 2-3 minutes until wilted.
- To serve, place a scoop of jasmine rice in a bowl, top with the coconut chicken mixture, and garnish with chopped green onions and toasted coconut if desired. Serve with lime wedges on the side.
Notes
- For added heat, include a teaspoon of red pepper flakes or sliced jalapeños when cooking the chicken.
- Substitute chicken thighs with shrimp or tofu for a different protein option, adjusting cooking times as necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg