Coconut Chicken Rice Bowl
Recipe Introduction
Fancy a Coconut Chicken Rice Bowl tonight? Honestly, it's like a holiday in a bowl. I mean, who doesn't love a bit of Dinner With Coconut Milk after a long day?
This Tropical Chicken Rice Bowl is pure comfort food. We're talking juicy chicken swimming in a creamy Coconut Curry Chicken Bowl , all nestled on a bed of fluffy rice.
It's proper lush, and so easy to make.
Quick Escape to Flavour Town
Craving something exotic without spending hours in the kitchen? This Coconut Chicken Rice Bowl is your answer. It's packed with flavour, a little bit sweet, a little bit spicy, and oh-so-satisfying.
This Easy Coconut Chicken Dinner is one of my absolute favourites.
A Whirlwind of Flavours
This Asian Inspired Rice Bowl isn’t from any specific country, but I imagine something similar would be very trendy in Thai cuisine.
It’s super easy. From start to finish, it'll take around 45 minutes, making it ideal for a quick midweek meal.
This Coconut Rice Bowl Recipe is great for about four people.
So What's Great About It?
The coconut milk makes it super creamy and gives you a good dose of healthy fats. Plus, all those veggies add some serious vitamins.
If you want a great Dinner With Coconut Rice , this is your dish! It's perfect for a cozy night in.
Honestly, what makes this Rice Bowl With Sauce special is how adaptable it is. Add whatever veggies you fancy or crank up the chilli if you're feeling brave.
Ingredients & Equipment for Your Killer Coconut Chicken Rice Bowl
Alright, let's get down to brass tacks. You want to make this banging Coconut Chicken Rice Bowl, yeah? Right, so here's what you need.
Don't worry, it's mostly stuff you probably already have. This recipe for Dinner With Coconut Milk will knock your socks off!
Main Ingredients for This Cracking Dinner With Coconut Rice
- Chicken: 1.5 lbs (680g) boneless, skinless chicken thighs, cubed. Get good quality chicken. It makes a difference! Seriously.
- Soy sauce: 1 tbsp (15ml) for marinade, 1 tbsp (15ml) for the sauce.
- Lime juice: 1 tbsp (15ml) for marinade, 1 tbsp (15ml) for the sauce. Fresh is best!
- Ginger: 1 tsp (5ml) grated for marinade, 1 inch (2.5cm) grated for the sauce.
- Garlic: 1 clove minced for marinade, 2 cloves minced for the sauce.
- Chilli flakes: ½ tsp , or to taste, for marinade.
- Vegetable oil: 1 tbsp (15ml) for cooking chicken, 1 tbsp (15ml) for sauce base.
- Onion: 1 , chopped (about 1 cup/150g ).
- Red bell pepper: 1 , cored and chopped (about 1 cup/150g ).
- Coconut milk: 1 (13.5 oz/400ml) can full fat.
- Brown sugar: 1 tsp (5ml) .
- Turmeric powder: ½ tsp .
- Cooked Rice: 2 cups (400g) . Basmati or jasmine work a treat .
- Shredded carrots: ½ cup (75g) .
- Green onions: ½ cup (75g) , thinly sliced.
- Fresh cilantro: ½ cup (75g) , chopped.
- Lime wedges, for serving (optional).
The key to a great Coconut Chicken Rice Bowl is fresh ingredients!
Seasoning Notes: Flavour Town, Population: You!
So, this Rice Bowl With Sauce is all about flavour. You know? The base is simple. Soy sauce, ginger, garlic.
A bit of chilli. But don't underestimate the power of those humble spices!
For a bit of oomph , consider a tiny pinch of ground coriander. You could also throw in a splash of fish sauce instead of soy, if you're feeling adventurous.
And if you're missing any of these, honestly, a bit of all-purpose seasoning works in a pinch. It does what it says on the tin! This Coconut Rice Bowl Recipe is very flexible.
Equipment Needed: Simple Tools for a Tropical Chicken Rice Bowl
Right, you don't need fancy kit for this Easy Coconut Chicken Dinner . Just the basics.
- Large skillet or wok. Got a deep frying pan? That'll do.
- Cutting board and knife. For chopping all the veggies.
- Measuring cups and spoons. Obviously.
- Rice cooker (optional). If you haven't got one, no sweat. A saucepan works just as well. I've even microwaved rice before!
- Grater or microplane. For the ginger.
Making this Coconut Curry Chicken Bowl is surprisingly easy, and doesn't require fancy tools. So get your bake on . You won't regret it!
Let's Get Cooking: The Easiest Coconut Chicken Rice Bowl
Honestly, this Coconut Chicken Rice Bowl is one of my absolute favourite meals. It's dead easy to make and tastes like you've slaved over it for hours! Plus, it's a fantastic way to get some veggies in.
It's perfect for dinner with coconut rice any night of the week!
Prep Steps: Get Your Mise en Place Sorted!
Okay, first things first, let's get everything prepped. Chop your onion, garlic, ginger, and red bell pepper. Cube your chicken into bite sized pieces.
Mix your marinade ingredients in a small bowl. Honestly, good prep is half the battle. For a time saving tip, use pre-minced garlic and ginger if you are feeling extra lazy.
Safety Reminder: Always use a clean cutting board and knife when handling raw chicken. Wash your hands thoroughly afterwards with soap and water.
step-by-step: Creating Your Rice Bowl With Sauce
Right then, let's get cooking!
- Marinate your chicken: Combine 1.5lbs cubed chicken, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp grated ginger, 1 minced garlic clove and 1/2 tsp chilli flakes. Let it sit for at least 15 minutes.
- Sauté the aromatics: In a large skillet, heat 1 tbsp of vegetable oil. Add your chopped onion (1 chopped onion), and cook until softened. Then, add 2 minced garlic cloves and 1 inch of grated ginger.
- Introduce the pepper: Stir in 1 chopped red bell pepper and cook until slightly softened.
- Make it creamy: Pour in a 13.5 oz can of full fat coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp brown sugar, and 1/2 tsp turmeric powder. Simmer for 5 minutes.
- Add the Chicken: Add the marinated chicken to the sauce. Simmer until the chicken is cooked through. It should be 165° F ( 74° C). That's the magic number!.
- Assemble your bowls: Divide 2 cups of cooked rice into bowls. Top with the coconut chicken and sauce.
- Garnish and devour: Sprinkle with 1/2 cup shredded carrots, 1/2 cup sliced green onions, and 1/2 cup chopped cilantro. Serve with lime wedges.
Pro Tips for your Tropical Chicken Rice Bowl
Want to take your Coconut Chicken Rice Bowl Recipe to the next level? Honestly , using full fat coconut milk makes all the difference.
It gives the sauce a proper creamy texture. A common mistake is overcrowding the pan when cooking the chicken. Cook it in batches for the best browning.
For a Quick Coconut Chicken Rice Bowl , you can marinate the chicken overnight!
The Big Reveal This dinner with coconut milk is a guaranteed crowd pleaser. I hope this Easy Coconut Chicken Dinner brings a little sunshine to your day.
Enjoy your Asian Inspired Rice Bowl and bon appétit !
Recipe Notes for Your Perfect Coconut Chicken Rice Bowl
Alright, let's talk about getting this Coconut Chicken Rice Bowl spot on . This ain't just about following instructions. It's about making it your own , innit?
Serving Suggestions: Making it Look the Bee's Knees
Presentation matters, even for a quick Dinner With Coconut Rice . Pile that Coconut Chicken Recipe high on your rice. Then add some pops of colour.
Think vibrant greens from the spring onions and coriander. A squeeze of fresh lime, right before serving, really wakes up the flavours.
Honestly, a little effort with the plating goes a long way.
To make it a proper feast, serve with some simple sides. A light cucumber salad cuts through the richness. Or, some crispy spring rolls? Rice Bowl With Sauce and a dipping sauce.
.. oh my gosh, yes! Wash it all down with chilled coconut water. You know, the full tropical experience.
Storage Tips: Saving Some for Later (if you're lucky!)
Got leftovers? Lucky you! This Easy Coconut Chicken Dinner keeps well. Pop it in the fridge in an airtight container.
It'll be good for up to three days . Just make sure it's properly chilled.
Freezing works too, but with a little caveat. The coconut milk might separate a bit upon thawing. Don't worry, it's still safe to eat! Reheat it gently on the hob.
A little stir helps bring it back together. Frozen, this Coconut Curry Chicken Bowl is perfect to kept for up to two months .
For reheating, make sure that internal temperature reaches 165° F ( 74° C) .
Variations: Swapping and Changing to Suit You
Want to spice things up? Add some chopped chillies. A dash of sriracha does the trick. Need a Dinner With Coconut Milk that's lighter? Swap the rice for cauliflower rice.
It's a cracking lower carb option.
For a bit of a seasonal twist, try using different veggies. In summer, fresh courgettes work well. In winter, try adding some roasted butternut squash.
This recipe is really adaptable, So, tailor the Tropical Chicken Rice Bowl to what you fancy.
Nutrition Basics: Fueling Your Body with Goodness
Let's keep it real. This Quick Coconut Chicken Rice Bowl is tasty and pretty good for you. It's got protein from the chicken.
Healthy fats from the coconut milk. Plus, vitamins and fibre from the veggies.
Each serving packs a punch of flavour and nutrients. Of course, it’s a rough guide, but it gives you an idea of what you're tucking into.
Roughly expect around 550-650 calories per serving . Ultimately, it's about balance. Enjoy your delicious Asian Inspired Rice Bowl ! Don't feel guilty, mate.
So there you have it. All the tips and tricks to make this dish a winner. Now get in the kitchen and have a go! You've got this!
Frequently Asked Questions
Can I make the Coconut Chicken Rice Bowl spicier? I like a bit of a kick!
Absolutely! For a spicier Coconut Chicken Rice Bowl, you can add a finely chopped red chilli or a generous pinch of red pepper flakes to the marinade and/or the coconut sauce. A dash of sriracha at the end is a great way to ramp up the heat too.
Just remember, a little goes a long way, so add gradually and taste as you go you don't want to blow your head off!
What's the best way to store leftovers of this Coconut Chicken Rice Bowl?
Leftovers can be stored in airtight containers in the fridge for up to 3 days. It's best to store the chicken and rice separately if possible, to prevent the rice from becoming soggy. When reheating, you might need to add a splash of water or coconut milk to the chicken to rehydrate the sauce.
Make sure everything is piping hot before serving again; nobody wants a dodgy tummy!
Can I use chicken breast instead of chicken thighs in this Coconut Chicken Rice Bowl recipe?
You certainly can! Chicken thighs are generally more flavourful and tender, but chicken breast works well too. Just be careful not to overcook it, as chicken breast can dry out easily. Reduce the cooking time accordingly and consider cutting the breast into slightly larger cubes to help keep it moist.
Perhaps poach the chicken first!
Is it possible to make this Coconut Chicken Rice Bowl vegetarian or vegan?
Yes, easily! Swap the chicken for firm or extra firm tofu, pressed to remove excess water and cut into cubes. You can also use tempeh or even chickpeas for a different texture. Make sure to use vegetable oil and double check that all ingredients, like soy sauce, are suitable for a vegan diet.
With these simple swaps, even Linda McCartney would approve.
I'm watching my carbs. Can I substitute the rice in the Coconut Chicken Rice Bowl with something else?
Absolutely! If you're looking to cut carbs, cauliflower rice is an excellent alternative. You could also use quinoa or even a bed of mixed greens for a lighter, fresher version. Another option is to simply bulk up the bowl with extra non-starchy veggies like broccoli or bell peppers.
All these will still make a tasty bowl.
Coconut Chicken Rice Bowl
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-650 |
|---|---|
| Fat | 25-35g |
| Fiber | 3-5g |
