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- 1 cup jasmine rice - 1 can (13.5 oz) coconut milk - 2 chicken breasts, diced - 1 tablespoon olive oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 small red bell pepper, sliced - 1 cup snap peas, trimmed - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 teaspoon curry powder - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving To make a Minute Coconut Chicken Rice Bowl, gather your ingredients. This dish is quick and full of flavor. I love using jasmine rice because it cooks fluffy and has a nice aroma. The coconut milk adds a sweet creaminess that makes this dish special. You’ll need fresh chicken breasts. Dice them into small pieces for even cooking. Olive oil keeps the chicken moist and helps it brown nicely. Ginger and garlic give a warm, aromatic flavor. For color and crunch, add a red bell pepper and snap peas. They make the dish pop and add nutrition too. Don’t forget soy sauce and lime juice! They bring out the flavor of all the ingredients. A bit of curry powder adds warmth without being too spicy. Finally, sprinkle fresh cilantro on top for a burst of freshness. Serve with lime wedges on the side. The lime juice brightens every bite. Enjoy your cooking! {{ingredient_image_1}} To start, grab a medium saucepan. Add 1 cup of jasmine rice and 1 can of coconut milk. Bring it to a boil over medium heat. Once boiling, lower the heat to low. Cover the pot and let it simmer for 15 minutes. The rice will absorb the milk and become tender. After 15 minutes, remove it from heat and let it sit covered for 5 more minutes. This step ensures fluffy rice. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add 2 diced chicken breasts to the pan. Season with salt and pepper. Cook the chicken for 5-7 minutes. You want it to turn golden brown and be cooked all the way through. Once the chicken is ready, stir in 1 tablespoon of minced fresh ginger and 2 minced garlic cloves. Cook this mixture for 1 minute until you smell the great aroma. Next, add 1 sliced small red bell pepper and 1 cup of trimmed snap peas to the skillet. Stir-fry everything together for 3-4 minutes. The veggies should be bright and tender-crisp. Now it’s time to add flavor! Drizzle 2 tablespoons of soy sauce and 1 tablespoon of lime juice over the chicken and vegetables. Sprinkle in 1 teaspoon of curry powder. Toss everything together for another 1-2 minutes to combine the flavors evenly. Fluff the coconut rice gently with a fork. Spoon the rice into serving bowls. Top each bowl with the chicken and vegetable mix. This step makes your meal look colorful and inviting. Finish off by sprinkling fresh cilantro on top. Add a lime wedge on the side for extra brightness. This last touch adds great flavor when you squeeze it on your bowl. Enjoy your Minute Coconut Chicken Rice Bowl! For this dish, I love using jasmine rice. Its soft texture and sweet aroma make it perfect. You can substitute it with basmati rice if you prefer. Just remember, basmati may cook a bit faster. Rinse your rice before cooking to remove excess starch. This step helps keep the grains from sticking together. Dicing the chicken into uniform pieces helps them cook evenly. I recommend using fresh chicken breasts for the best flavor. Season them well with salt and pepper before cooking. This simple step makes a big difference in taste. Cook the chicken until golden brown, which usually takes about 5-7 minutes. This way, you get a nice crust that adds texture. Adding ginger and garlic brings bright notes to the dish. Sauté them for just a minute before adding vegetables. This helps release their full flavor. For an extra kick, consider adding a pinch of red pepper flakes. If you like a hint of sweetness, a teaspoon of honey can enhance the dish beautifully. Serve your coconut chicken rice bowl warm. Top it with fresh cilantro for a burst of color and flavor. Lime wedges on the side add a zesty touch. You can also serve this dish with a simple side salad. A mix of greens can balance the rich coconut flavors nicely. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic can elevate the flavor profile of your dish, making it more aromatic and delicious. Adjust Spice Levels: If you prefer a spicier kick, consider adding a pinch of red pepper flakes or a dash of hot sauce when seasoning the chicken. Customize Your Veggies: Feel free to substitute or add any vegetables you like, such as broccoli or carrots, to make the dish even more colorful and nutritious. Perfect Coconut Rice: Letting the rice sit covered after cooking allows it to steam and enhances the texture, making it fluffy and perfect. {{image_2}} You can switch out chicken for other proteins. Shrimp works great in this bowl. Just cook it for 3-4 minutes until pink. Tofu is another choice. Use firm tofu, diced and sautéed until golden. It soaks up flavors well. Don’t have snap peas? Try broccoli or zucchini instead. Both add a nice crunch. You can also use carrots or green beans. These veggies cook fast and taste great. Feel free to mix and match based on what you have. Spices can change the whole dish. Want more heat? Add chili flakes or sriracha. For a sweeter taste, try adding pineapple chunks. You can also use different sauces like teriyaki instead of soy sauce. Each tweak brings a new flavor. You can store leftovers in an airtight container. Make sure to cool it first. Place the coconut chicken rice bowl in the fridge within two hours. It stays fresh for up to three days. When ready to eat, check for any off smells or changes in texture. If you want to freeze it, use freezer-safe bags or containers. Divide the bowl into single servings. Remove as much air as possible before sealing. This dish freezes well for up to three months. Remember to label the bags with the date. To reheat, use the microwave or stovetop. If using a microwave, cover the bowl to keep moisture in. Heat in short bursts, stirring in between. On the stovetop, add a splash of coconut milk or water to prevent drying out. Cook over medium heat until warmed through. Enjoy your meal fresh and tasty! You can easily make this dish vegetarian by swapping chicken for tofu. Use firm tofu and cube it. Sauté it in olive oil until golden brown. You can also add more vegetables like mushrooms or carrots for extra flavor. Yes, you can use brown rice instead of jasmine rice. Keep in mind that brown rice takes longer to cook. Adjust the cooking time to about 40-45 minutes. You may need to use more coconut milk or water to ensure the rice cooks well. To spice up this dish, add sliced jalapeños or red pepper flakes. You can also use a spicy curry powder or add a dash of hot sauce. Taste as you go to find the right amount for your taste buds. Store leftovers in an airtight container in the fridge. They can last up to three days. For longer storage, freeze the chicken and rice mix in a freezer-safe container. Reheat in the microwave or on the stove when you're ready to eat. This recipe combines jasmine rice, fresh chicken, and vibrant veggies for a tasty meal. We explored simple steps to cook each ingredient perfectly. Remember to customize flavors with spices and herbs. For storage, refrigerate leftovers or freeze them for later. Don't hesitate to try variations with different proteins or veggies. With these tips, you can easily enjoy a healthy, flavorful dish any time. Happy cooking!

Minute Coconut Chicken Rice Bowl

A quick and flavorful rice bowl featuring jasmine rice cooked in coconut milk, topped with sautéed chicken and fresh vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 cup jasmine rice
  • 1 can coconut milk (13.5 oz)
  • 2 pieces chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
  • While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with salt and pepper. Cook for 5-7 minutes until golden brown and cooked through.
  • Stir in the minced ginger and garlic, cooking for an additional minute until fragrant.
  • Add the sliced red bell pepper and snap peas to the skillet and stir-fry for 3-4 minutes until they are bright and tender-crisp.
  • Drizzle the soy sauce, lime juice, and sprinkle curry powder over the chicken and vegetables. Toss everything together well for an additional 1-2 minutes.
  • Fluff the coconut rice with a fork and spoon it into serving bowls. Top with the chicken and vegetable mixture.
  • Finish with a sprinkle of fresh cilantro and a lime wedge on the side for added brightness.

Notes

For added flavor, you can marinate the chicken in lime juice and soy sauce before cooking.
Keyword chicken, coconut, quick meal, rice bowl