If you are craving a bowl that wraps you in warmth and comfort with every bite, this Creamy Coconut Chicken Rice Bowl Recipe is your new best friend in the kitchen. It perfectly balances luscious coconut creaminess, tender chicken, and vibrant veggies all nestled atop fluffy, aromatic jasmine rice. Every mouthful feels like a tropical escape, blending exotic flavors with simple ingredients that come together to create a nourishing, satisfying meal you’ll want to make again and again.
Ingredients You’ll Need
Don’t let the length of this ingredient list fool you — each component is straightforward and plays an essential role to build the rich texture, bold flavors, and beautiful color contrast in this dish.
- Jasmine rice: The fragrant base that soaks up the creamy coconut sauce like a dream.
- Coconut milk: Adds that signature creaminess and subtle sweetness that makes this recipe stand out.
- Chicken breasts: Boneless and skinless, they cook quickly and absorb all the delicious flavors.
- Olive oil: Perfect for searing the chicken and bringing everything to life in the skillet.
- Onion, garlic, and ginger: The holy trinity of aromatics for a depth of savory, spicy warmth.
- Red bell pepper and broccoli florets: Provide a fresh crunch and vibrant pops of color.
- Soy sauce and fish sauce: Two umami powerhouses that balance sweetness and add savory complexity.
- Lime juice and brown sugar: The dynamic duo for balancing tartness and caramelized sweetness.
- Fresh cilantro: Bright herbaceousness to finish the bowl with a burst of freshness.
- Roasted peanuts: Crunchy garnish that adds texture and nuttiness.
- Salt and black pepper: Simple seasonings to enhance every ingredient’s natural flavors.
How to Make Creamy Coconut Chicken Rice Bowl Recipe
Step 1: Cook the Coconut Jasmine Rice
Start by rinsing jasmine rice under cold water until it runs clear to remove excess starch and prevent sticking. Combine the rice with half a can of coconut milk and water in a pot, then bring it to a boil. Lower the heat to a gentle simmer, cover, and let it cook until all the liquid is absorbed and the rice becomes fluffy with a subtle coconut aroma. Fluff it with a fork to keep the grains separate and set aside, as this will be the heavenly bed for your chicken.
Step 2: Brown the Chicken
Heat olive oil in a large skillet and season bite-sized chicken pieces with salt and pepper. Sear the chicken in the hot oil until golden brown and cooked through, about 5 to 7 minutes. This step locks in juices and creates a savory crust. Remove the chicken and set aside — your sauce will bring it all home shortly.
Step 3: Build Your Flavor Base
Using the same skillet, add diced onions, minced garlic, and ginger. These aromatics become fragrant and translucent as they sauté, releasing an inviting scent that fills your kitchen. This foundational flavor layer is what makes this recipe genuinely unforgettable.
Step 4: Sauté the Vegetables
Next, toss in sliced red bell pepper and broccoli florets. Cook for just a few minutes to maintain their crispness and vibrant colors. The combination adds fresh sweetness and a textural bite that complements the creamy chicken perfectly.
Step 5: Create the Creamy Coconut Sauce
Pour in the remaining coconut milk alongside soy sauce, fish sauce, lime juice, and brown sugar. Stir well and bring everything to a gentle simmer. This luscious sauce melds all the ingredients together with a beautiful balance of savory, sweet, and tangy notes that make the dish sing.
Step 6: Return Chicken to the Sauce
Put your browned chicken back into the skillet, stirring to coat each piece in the velvety coconut sauce. Let it simmer a little longer so the chicken absorbs every bit of the delicious sauce and stays tender.
Step 7: Assemble the Rice Bowl
Dish out generous portions of the coconut jasmine rice into bowls, then ladle the creamy coconut chicken and vegetable mixture on top. Sprinkle with freshly chopped cilantro and roasted peanuts for a final pop of freshness and crunch that takes it over the top.
How to Serve Creamy Coconut Chicken Rice Bowl Recipe
Garnishes
The fresh cilantro and roasted peanuts aren’t just pretty extras — they add bursts of freshness and texture that contrast beautifully with the creamy sauce. Feel free to add a squeeze of lime or a drizzle of chili oil if you like an extra zing or heat.
Side Dishes
This dish is a complete meal on its own but pairs wonderfully with light sides like a crisp cucumber salad or pickled vegetables to cut through the richness. A side of steamed greens or a tangy slaw will brighten the table as well.
Creative Ways to Present
Try layering your Creamy Coconut Chicken Rice Bowl Recipe in a clear glass or mason jar for a chic presentation at gatherings. Or serve it over cauliflower rice for a low-carb twist. Wrapping the leftovers in lettuce leaves can turn it into a fun handheld meal perfect for casual lunches.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop even more overnight, making it a fantastic next-day meal. Just be sure to store the rice and chicken mixture together to preserve the saucy goodness.
Freezing
You can freeze the cooked chicken and vegetable mixture separately from the rice for up to 2 months. Divide into portion-sized containers or freezer bags, label them, and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat to avoid drying out the chicken. Stir often and add a splash of coconut milk or water if the sauce looks too thick. Microwaving is fine for convenience, just cover to trap moisture and heat evenly.
FAQs
Can I use a different type of rice?
Absolutely! While jasmine rice adds a lovely fragrance and softness, basmati or even brown rice can work if you prefer. Just adjust the cooking time and liquid amounts accordingly.
Is this recipe spicy?
The original Creamy Coconut Chicken Rice Bowl Recipe leans more towards mild and comforting flavors, but you can easily add chili flakes, fresh chili, or hot sauce to kick it up if you enjoy some heat.
What if I’m allergic to peanuts?
You can skip the peanuts or substitute them with toasted cashews or pumpkin seeds to keep that satisfying crunch without the allergen risk.
Can this recipe be made dairy-free?
Yes! This dish is naturally dairy-free since the creaminess comes from coconut milk, making it a great option for those avoiding dairy.
How do I make this recipe vegetarian or vegan?
Swap the chicken for tofu or tempeh, and use tamari or vegan fish sauce alternatives to maintain the umami flavor. The rest of the ingredients remain the same for a delicious plant-based version.
Final Thoughts
I genuinely hope you give this Creamy Coconut Chicken Rice Bowl Recipe a whirl because it quickly becomes comfort food that feels special every time you make it. From the luscious coconut-infused jasmine rice to the tender, flavorful chicken and vibrant veggies, this bowl truly delivers unforgettable flavor and satisfaction. Treat yourself and anyone you’re cooking for to this delightful dish—it’s a guaranteed crowd-pleaser you’ll want to keep going back to.
Print
Creamy Coconut Chicken Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Creamy Coconut Chicken Rice Bowl combines tender chicken, vibrant vegetables, and fragrant jasmine rice cooked in coconut milk. The dish features a rich, creamy coconut sauce flavored with soy, fish sauce, lime juice, and brown sugar, topped with fresh cilantro and crunchy roasted peanuts for texture and brightness. It’s a comforting yet fresh meal that’s perfect for a weeknight dinner.
Ingredients
Rice
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk (divided: 1/2 can for rice, remaining for sauce)
- 1 cup water
Chicken and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
Sauce and Garnish
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, half of the coconut milk, and water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid fully absorbed. Fluff with a fork and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
- Sauté aromatics: In the same skillet, add diced onion, minced garlic, and minced ginger. Sauté for about 3 minutes until the onion is translucent and fragrant.
- Cook vegetables: Add the sliced red bell pepper and broccoli florets to the skillet. Cook for another 3-4 minutes until tender yet still crisp.
- Prepare the sauce: Stir in the remaining coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Mix well and bring to a gentle simmer.
- Combine chicken and sauce: Return the cooked chicken to the skillet, stirring to coat with the creamy coconut sauce. Let simmer for 2 more minutes to ensure the chicken is heated through and flavors meld.
- Assemble the bowl: Serve the creamy coconut chicken over the jasmine rice. Garnish with fresh chopped cilantro and roasted peanuts for texture and flavor contrast.
Notes
- Rinsing the rice removes excess starch, helping keep the grains separate and fluffy.
- Adjust the salt and fish sauce according to your taste preference; fish sauce can be strong.
- For a spicier kick, add sliced chili peppers or a dash of chili flakes when sautéing the aromatics.
- The peanuts add a nice crunchy texture; alternatively, use cashews or almonds.
- This dish can be made gluten-free by using gluten-free soy sauce.
