Description
A quick and flavorful Coconut Chicken Rice Bowl that can be prepared in just 20 minutes, perfect for a fast and easy meal.
Ingredients
- 1 cup cooked rice
- 1 boneless, skinless chicken breast (about 6 oz), cut into bite-sized pieces
- 1/4 cup canned coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup frozen peas
- 1/4 cup chopped bell pepper (any color)
- 1 tablespoon chopped fresh cilantro (for garnish)
- 1 teaspoon vegetable oil
Instructions
- In a small bowl, whisk together coconut milk, soy sauce, sesame oil, ginger, and garlic.
- Heat vegetable oil in a skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 3-4 minutes.
- Add peas and bell pepper to the skillet and stir-fry for another 2-3 minutes until tender-crisp.
- Pour the coconut milk mixture over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, stirring, until the sauce has thickened slightly.
- Serve the coconut chicken and vegetable mixture over the cooked rice.
- Garnish with fresh cilantro.
Notes
- You can use leftover cooked chicken for an even faster meal.
- Feel free to add other vegetables like broccoli florets or snap peas.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Ensure the rice is cooked and ready before you start preparing the chicken mixture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired