Ingredients
Scale
- 1 pound (450 g) chicken breast, cut into bite-sized cubes
- 1 can (13.5 oz) coconut milk
- 2 cups cooked rice (jasmine, basmati, or brown—your call)
- 1 tablespoon oil (vegetable or coconut works)
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari if gluten-free)
- 1 teaspoon lime juice
- Salt and black pepper, to taste
- Fresh cilantro or sliced green onions, for topping
Instructions
- Cook the chicken: Warm the oil in a large frying pan over medium heat. Toss in the chicken pieces, sprinkle with salt and pepper, and sauté for 5–7 minutes until the edges are golden and the centers are fully cooked.
- Add aromatics: Stir in the garlic and ginger. Let them sizzle for about 1 minute until the fragrance hits your nose.
- Make the sauce: Pour in the coconut milk, soy sauce, and a squeeze of lime. Reduce the heat slightly and let everything bubble together for another 5–7 minutes until the sauce thickens to a silky texture.
- Prepare the base: While the chicken cooks, get your rice ready if it’s not already done. Fluffy, hot rice is key here.
- Assemble the bowl: Scoop a generous portion of rice into bowls, spoon the coconut chicken over the top, and finish with a sprinkle of cilantro or green onions.
Notes
- For extra-rich sauce, mix a tablespoon of cornstarch with a splash of coconut milk, then whisk it back into the pan before simmering.
- Keep leftovers in a sealed container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm gently on the stove with a dash of water or milk.
- Want some crunch? Add toasted peanuts, cashews, or serve with lime wedges for a bright finish.