Introduction
If you’re looking for a delightful meal that feels like a tropical getaway, this Coconut Chicken Rice Bowl is just the ticket. Bursting with flavor and vibrant colors, this bowl combines tender chicken, crisp vegetables, and creamy coconut-infused rice, making it a perfect weeknight dinner.
Ingredients
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 lb chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons brown sugar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup broccoli florets
- 1/2 cup carrots, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper, to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Rinse the jasmine rice under cold water until the water runs clear, then drain.
- In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until rice is tender and liquid is absorbed.
- While the rice cooks, heat a large skillet over medium heat and add the diced chicken. Season with salt and pepper. Cook until browned and cooked through, about 7-10 minutes.
- In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and red pepper flakes.
- Add the sauce to the cooked chicken and stir to coat. Cook for an additional 2-3 minutes to heat through.
- In the same skillet, add broccoli florets and sliced carrots. Stir-fry for about 5 minutes, or until vegetables are tender-crisp.
- To serve, scoop the coconut rice into bowls, top with chicken and vegetables, and garnish with fresh cilantro and lime wedges.
Notes or Tips
- Feel free to customize the vegetables based on your preference or seasonal availability.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of coconut milk.
- The red pepper flakes can be adjusted based on your heat preference.
Cooking Techniques
Cooking rice in coconut milk enhances its creaminess and adds an exotic flavor, while stir-frying ensures your vegetables retain their crunch and nutrients.
FAQ
- Can I make this dish ahead of time? Yes, it can be prepared a day in advance and reheated before serving.
- What can I substitute for fish sauce? Soy sauce or coconut aminos can be used for a similar flavor.
- Is this dish gluten-free? Yes, if you use gluten-free soy sauce.
Conclusion
This Coconut Chicken Rice Bowl is more than just a meal; it’s an experience. With a delightful balance of flavors and textures, it’s an easy dish to whip up for dinner any night of the week. Enjoy this tropical escape right at your table!