Easy Coconut Chicken Rice Bowl Recipe
Easy Coconut Chicken Rice Bowl is a better than takeout dinner idea that’s ready in 30 minutes. After making this many times, I discovered the trick to crispy chicken every time. Keep reading for tips on preventing soggy rice. If you love recipes like this, you’ll also enjoy Raspberry Oatmeal Crumble Bars and Delicious 15-Minute Lemon Blueberry Cottage Cheese Pancake Bites.
Why This Easy Coconut Chicken Rice Bowl Recipe Is Pure Comfort
- Golden, crispy chicken
- Creamy coconut sauce
- Ready in 30 minutes
- Better than takeout
What You'll Need for Easy Coconut Chicken Rice Bowl Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- coconut milk
- rice
- curry powder
- garlic
- ginger
- Optional: green onions
- Optional: cilantro
- Optional: sesame seeds
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Non-stick skillet — Prevents chicken from sticking → See on Amazon
How to Make Easy Coconut Chicken Rice Bowl Recipe
- Cook rice: Cook rice according to package instructions.
- Prepare chicken: Cut chicken into bite-sized pieces. Season with salt, pepper, and 1 tsp curry powder.
- Cook chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and crispy, about 5 minutes. Remove chicken and set aside.
- Make sauce: In the same skillet, add garlic, ginger, and remaining curry powder. Cook for 1 minute. Stir in coconut milk, chicken broth, and soy sauce. Simmer for 5 minutes.
- Combine: Add chicken back to skillet. Stir to combine. Serve over cooked rice. Garnish with green onions, cilantro, and sesame seeds.
Cook's Tips for Perfect Easy Coconut Chicken Rice Bowl Recipe
- Pro tip: For extra crispy chicken, pat chicken dry before cooking.
- Common mistake and fix: To prevent soggy rice, rinse rice before cooking and don't overcook.
- Pro tip: For a spicier dish, add red pepper flakes to the sauce.
- Pro tip: To make ahead, cook chicken and sauce separately. Reheat together before serving.
Storing & Reheating Easy Coconut Chicken Rice Bowl Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Chicken and sauce can be made ahead of time and reheated together.
Freezing Easy Coconut Chicken Rice Bowl Recipe
Freeze cooked chicken and sauce separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a thicker sauce, simmer for longer or add cornstarch.
- Best substitution: Use chicken thighs instead of breasts for more flavor.
- Make-ahead: Cook chicken and sauce separately and reheat together.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If chicken is not browning, increase heat or use a hotter pan.
Want to level up this recipe?
Coconut milk — Gives the dish its creamy texture → Check price on Amazon
Easy Coconut Chicken Rice Bowl Recipe
Ingredients
Main Ingredients
- chicken breasts
- coconut milk
- rice
Seasonings
- curry powder
- garlic
- ginger
Optional Toppings
- green onions
- cilantro
- sesame seeds
Instructions
- Cook rice: Cook rice according to package instructions.
- Prepare chicken: Cut chicken into bite-sized pieces. Season with salt, pepper, and 1 tsp curry powder.
- Cook chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and crispy, about 5 minutes. Remove chicken and set aside.
- Make sauce: In the same skillet, add garlic, ginger, and remaining curry powder. Cook for 1 minute. Stir in coconut milk, chicken broth, and soy sauce. Simmer for 5 minutes.
- Combine: Add chicken back to skillet. Stir to combine. Serve over cooked rice. Garnish with green onions, cilantro, and sesame seeds.
Notes
- Chef tip: For a thicker sauce, simmer for longer or add cornstarch.
- Best substitution: Use chicken thighs instead of breasts for more flavor.
- Make-ahead: Cook chicken and sauce separately and reheat together.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If chicken is not browning, increase heat or use a hotter pan.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Chicken and sauce can be made ahead of time and reheated together.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 75mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Chicken Rice Bowl Recipe FAQs
Yes, cook chicken and sauce separately and reheat together.
Overcooking can dry out the chicken. Cook until browned and crispy, then simmer gently.
Yes, cook chicken in the air fryer at 400°F (200°C) for 10-12 minutes, then proceed with the recipe.
Canned coconut cream can be used as a substitute.
Yes, freeze cooked chicken and sauce separately for up to 2 months.
A Warm Final Note
I can’t wait for you to try Easy Coconut Chicken Rice Bowl Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
