Description
A comforting and flavorful coconut chicken rice bowl made with tender glazed chicken, creamy coconut rice, and fresh vegetables, perfect for a quick and satisfying meal.
Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 2 boneless, skinless chicken breasts (about 400 g), sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon lime juice
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/2 cucumber, sliced
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds (optional)
- Lime wedges for serving
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until tender.
- Heat olive oil in a pan over medium heat. Add sliced chicken and cook until lightly browned.
- Add garlic and ginger, cooking for about 1 minute until fragrant.
- Stir in soy sauce, honey, and lime juice. Cook until the chicken is fully cooked and coated in a glaze.
- Lightly sauté broccoli and carrots in a pan until just tender but still vibrant.
- Assemble the bowl by adding coconut rice, topping with chicken, and arranging vegetables around.
- Finish with cucumber slices, chopped cilantro, sesame seeds, and a squeeze of lime juice.
Notes
- Use canned coconut milk for the best creamy texture.
- Swap chicken with tofu, shrimp, or chickpeas for variation.
- Add chili flakes or sriracha for extra heat.
- Fresh fruits like mango or pineapple add a sweet twist.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
