Ingredients
Gathering your ingredients is the first step in creating magic in the kitchen. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 can (13.5 ounces) coconut milk
- 1 cup jasmine rice
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
If you’re looking to mix things up, you can substitute the jasmine rice with brown rice or quinoa. And for a bit of heat, add a pinch of red pepper flakes!
Instructions
Let’s get cooking! Follow these steps to bring this Coconut Chicken Rice Bowl to life:
- In a large skillet, heat the vegetable oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Add the coconut milk, soy sauce, and a pinch of salt and pepper. Stir to combine and let the mixture come to a gentle simmer.
- Stir in the jasmine rice, red bell pepper, and broccoli florets. Cover and let it cook over low heat for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Return the cooked chicken to the skillet and stir to combine all the ingredients. Let it cook for an additional 5 minutes to ensure everything is heated through.
- Garnish with fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International