Description
A delightful and satisfying dish that features tender chicken in a creamy coconut sauce served over fluffy rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) coconut milk
- 2 cups cooked jasmine, basmati, or brown rice
- 1 tablespoon vegetable or coconut oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon lime juice
- Salt and black pepper, to taste
- Fresh cilantro or green onions, for garnish
Instructions
- Start by heating your chosen oil in a skillet over medium heat. Once the oil is hot, season the diced chicken breast with salt and pepper. Add the chicken to the skillet, ensuring not to overcrowd the pan. Cook for about 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Once your chicken is perfectly browned, add the minced garlic and grated ginger to the skillet. Stir them in and let cook for roughly one minute until fragrant.
- Pour in the coconut milk, soy sauce, and lime juice into the skillet. Stir everything together to combine, then let the mixture simmer for an additional 5–7 minutes, allowing the sauce to thicken slightly.
- Serve the fragrant coconut chicken over a generous scoop of rice, ensuring to spoon some of that luscious sauce on top, and garnish with fresh cilantro or green onions.
Notes
Your coconut milk can separate during cooking. Just give it a good stir to bring it back together before serving. Feel free to add more lime juice for extra tanginess according to your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 700 mg
- Protein: 30 g