Get ready to transform your weeknight dinner routine with this incredible Coconut Chicken Rice Bowl. This recipe is the perfect blend of creamy, savory, and fresh flavors, all in one satisfying bowl. It’s a dish that feels indulgent and comforting, yet comes together so quickly you’ll wonder why you haven’t made it sooner. If you’re looking for a meal that’s packed with flavor without spending hours in the kitchen, you’ve found it.
We combine tender, juicy chicken thighs with fluffy, fragrant coconut rice and top it all off with your favorite fresh toppings. It’s a complete meal that’s as delicious as it is simple to prepare.
Why This Coconut Chicken Rice Bowl Recipe is a Must-Try
This isn’t just another chicken and rice recipe; it’s a game-changer for busy weeknights. It’s designed to be straightforward, delivering maximum flavor with minimal effort.
- Incredibly Flavorful: The combination of creamy coconut milk, savory soy sauce, and aromatic ginger and garlic creates a sauce that perfectly coats the tender chicken.
- Quick & Easy: This entire meal comes together in about 30 minutes, making it the perfect solution for a last-minute dinner.
- Perfect for Meal Prep: The components store beautifully, so you can cook once and enjoy delicious lunches or dinners throughout the week.
- Completely Customizable: Don’t be afraid to make it your own! Add your favorite veggies, swap the protein, or adjust the spice level to your liking.
The Key Ingredients for Your Bowl
The magic of this dish comes from a few simple, high-impact ingredients. Here’s what you’ll need to bring this amazing meal to life.
For the Fragrant Coconut Rice:
- Jasmine Rice: Its long grains and fragrant aroma are the perfect base.
- Full-Fat Coconut Milk: This is non-negotiable for the creamiest, richest rice. Use the kind from a can.
- Water & Salt: To perfectly cook and season the rice.
For the Savory Coconut Chicken:
- Boneless, Skinless Chicken Thighs: They stay incredibly juicy and tender. You can also use chicken breast if you prefer.
- Coconut Oil: For searing the chicken and adding a subtle tropical note.
- Aromatics: Freshly minced garlic and ginger are essential for building a deep flavor base.
- The Sauce: A simple but powerful mix of full-fat coconut milk, low-sodium soy sauce, lime juice, and a touch of honey or maple syrup for balance.
- Cornstarch Slurry: To thicken the sauce into a luscious, glossy coating.
For the Toppings & Garnish:
- Fresh Cilantro: Adds a bright, herbaceous kick.
- Sliced Green Onions: For a mild, crisp onion flavor.
- Lime Wedges: A final squeeze of fresh lime juice brightens everything up.
- Optional additions: Sliced avocado, mango chunks, toasted sesame seeds, or chopped peanuts for crunch.
How to Make The Perfect Coconut Chicken Rice Bowl: Step-by-Step
Follow these simple steps to create a restaurant-quality meal right in your own kitchen. It’s easier than you think!
Step 1: Cook the Coconut Rice
First, rinse your jasmine rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice. In a medium saucepan, combine the rinsed rice, canned coconut milk, water, and a pinch of salt. Bring it to a boil, then immediately reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the liquid is fully absorbed. Once done, remove it from the heat and let it steam, covered, for another 10 minutes. Fluff with a fork before serving.
Step 2: Prepare and Cook the Chicken
While the rice cooks, pat the chicken thighs dry with a paper towel and cut them into bite-sized 1-inch pieces. Season them generously with salt and pepper. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Make the Creamy Coconut Sauce
In the same skillet, reduce the heat to medium and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Pour in the coconut milk, soy sauce, lime juice, and honey. Whisk to combine and bring to a gentle simmer. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Pour the slurry into the skillet and continue to whisk until the sauce thickens, which should only take a minute or two.
Step 4: Assemble Your Bowls
Return the cooked chicken to the skillet and toss it in the thickened sauce until every piece is coated. To serve, spoon a generous amount of the fluffy coconut rice into each bowl. Top with the saucy coconut chicken and garnish with fresh cilantro, sliced green onions, and any other toppings you desire. Serve immediately with extra lime wedges on the side.
Pro Tips for The Best Results
Want to make your Coconut Chicken Rice Bowl absolutely perfect? Here are a few expert tips.
- Use Full-Fat Coconut Milk: For both the rice and the sauce, full-fat canned coconut milk is key. It creates a much creamier texture and richer flavor than light coconut milk.
- Don’t Skip Rinsing the Rice: This is the secret to fluffy, distinct grains of rice rather than a sticky, mushy pile.
- Get a Good Sear on the Chicken: Don’t overcrowd the pan when cooking the chicken. This ensures it gets a beautiful golden-brown crust, which adds a ton of flavor. Cook in batches if you need to. For another amazing and easy chicken dinner, check out our Dump and Bake Chicken and Rice.
Fun Variations to Try
This bowl is a fantastic canvas for creativity. Feel free to mix things up based on what you have on hand!
- Add Veggies: Sautéed bell peppers, broccoli florets, snap peas, or spinach are all excellent additions. Add them to the skillet after the chicken is cooked.
- Make it Spicy: Add a teaspoon of sriracha, a pinch of red pepper flakes, or some chili garlic sauce to the coconut sauce for a fiery kick.
- Try a Different Protein: This sauce is also delicious with shrimp, tofu, or even salmon. For a great vegetarian option, you could try our Honey Garlic Air Fryer Tofu. If you’re a fan of bowl-style meals, our Cilantro Lime Salmon is another must-try.
- Change the Base: While coconut rice is classic, this chicken is also great over quinoa or soba noodles. If you enjoy experimenting with rice dishes, take a look at our authentic Spanish Rice Recipe.
Storage and Meal Prep Instructions
This Coconut Chicken Rice Bowl is perfect for meal prepping. Store the coconut rice and the coconut chicken in separate airtight containers in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat gently in the microwave or on the stovetop until warmed through. Keep the fresh garnishes separate and add them just before serving to maintain their texture and flavor.
Frequently Asked Questions
Absolutely! Chicken breast works well too. Just be careful not to overcook it to ensure it stays tender and juicy. Cut it into uniform 1-inch pieces for even cooking.
To add some heat, whisk in 1-2 teaspoons of sriracha, a pinch of red pepper flakes, or a teaspoon of chili garlic sauce into the coconut sauce when you add the soy sauce and lime juice.
You can store leftovers in an airtight container in the refrigerator for up to 4 days. It’s recommended to store the rice and chicken separately for the best texture when reheating.
Yes, you can easily make this recipe gluten-free. Simply substitute the low-sodium soy sauce with an equal amount of tamari or coconut aminos.
Jasmine rice is the best choice for its fragrant aroma and fluffy texture, which complements the coconut milk perfectly. Basmati rice would be the next best alternative.
This bowl is very versatile! You can add sautéed broccoli florets, sliced bell peppers, snap peas, or wilted spinach. Add them to the skillet after the chicken is cooked and before making the sauce.
The Easiest Coconut Chicken Rice Bowl Recipe
Coconut Chicken Rice Bowl (The Easiest, Most Flavorful Recipe!)
Ingredients
Equipment
Method
- Rinse the jasmine rice under cold water. In a medium saucepan, combine the rinsed rice, 1 can of coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
- While rice cooks, pat the chicken thighs dry and cut into 1-inch pieces. Season with salt and pepper.
- Heat coconut oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and ginger and sauté for 30 seconds until fragrant.
- Pour in the second can of coconut milk, soy sauce, lime juice, and honey. Whisk to combine and bring to a simmer.
- Whisk the cornstarch slurry into the sauce. Continue whisking for 1-2 minutes until the sauce has thickened.
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Serve the coconut chicken over the fluffy coconut rice. Garnish with fresh cilantro, green onions, and lime wedges.
Notes
Tip 2: Rinsing the rice is crucial for achieving a fluffy texture.
Tip 3: For a gluten-free version, substitute the soy sauce with tamari or coconut aminos.
Share Your Creation!
We are so excited for you to try this creamy, delicious, and easy Coconut Chicken Rice Bowl. It’s a true crowd-pleaser that will have everyone asking for the recipe! If you make it, don’t forget to leave a comment below and share a picture of your beautiful bowl on Pinterest. We can’t wait to see it!
