Can I use shrimp instead of chicken in this recipe?

Yes, you can easily substitute shrimp for chicken in this Coconut Chicken Rice Bowl. The shrimp will cook much faster, so just add them to the skillet after sautéing the garlic and ginger. Cook until they are pink and opaque, which usually takes about 3 to 5 minutes.

Is this meal healthy?

Absolutely! This recipe is packed with lean protein from the chicken or your chosen alternative, healthy fats from the coconut milk, and fiber from the rice, making it a well-rounded meal that can support your health.

Can I make this dish vegan?

Yes, simply replace the chicken with tofu or chickpeas and ensure that you use vegetable broth or water to keep it vegan-friendly. The coconut milk remains the same, providing a creamy texture that enhances the dish.

How can I make this dish more flavorful?

You can amp up the flavor by adding more fresh herbs like basil or mint or using fresh lime zest along with the lime juice. A touch of chili paste or Sriracha can also add delightful heat.

Can I store leftovers?

Yes, leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a splash of water to rejuvenate the rice if needed.

Coconut Chicken Rice Bowl – Quick And Tasty In 20 Minutes

Ingredients

Units Scale

1 pound boneless, skinless chicken breasts
1 can coconut milk (light for a healthier version)
2 tablespoons soy sauce
2 cups cooked rice (jasmine, basmati, or brown)
2 tablespoons vegetable oil (or coconut oil)
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon lime juice
Salt and pepper to taste
1/4 cup fresh cilantro or green onions

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Instructions

Prepare the Chicken: Cut the chicken into cubes, season with salt and pepper, and set aside.
Sauté Aromatics: In a skillet, heat oil over medium heat. Add garlic and ginger, stirring for 1 minute until fragrant.
Cook the Chicken: Add cubed chicken to the skillet and cook for 6-8 minutes. Pour in coconut milk, mix in soy sauce, and simmer for 5 minutes.
Finish and Garnish: Add lime juice, stir well, serve over rice, and top with cilantro or green onions. Enjoy!

Notes

Easily customizable with shrimp, tofu, or added spice like red pepper flakes. Consider serving with steamed vegetables for a complete meal.

Author: James Walker
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main course
Method: Sautéing
Cuisine: Tropical
Diet: High Protein

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 700mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg