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Coconut Chicken Rice Bowl

Golden-brown seared coconut chicken bites and fresh avocado served over fluffy rice, completely drenched in a rich, creamy, slightly spicy coconut sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian Fusion, Tropical
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Coconut Chicken
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 0.33 cup full-fat canned coconut milk
  • 1 tbsp soy sauce
  • 2 cloves garlic minced
  • 1 tsp ground ginger
  • 1 tbsp coconut oil for cooking
Creamy Coconut Sauce
  • 0.5 cup full-fat canned coconut milk
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp fresh lime juice
  • 0.5 tsp honey
Bowls and Assembly
  • 3 cups cooked Jasmine rice warm
  • 1 large avocado sliced
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Saucepan or Rice Cooker

Method
 

  1. In a bowl, whisk 1/3 cup coconut milk, soy sauce, garlic, ginger, salt, and pepper. Add chicken cubes, toss to coat, and marinate for 15-30 minutes.
  2. Cook Jasmine rice according to package directions and set aside to keep warm.
  3. In a small bowl, whisk together 1/2 cup coconut milk, mayonnaise, sriracha, lime juice, and honey until smooth. Set the sauce aside.
  4. Heat coconut oil in a large skillet over medium-high heat. Remove chicken from marinade (discard excess) and add to skillet in a single layer.
  5. Cook undisturbed for 3-4 minutes to develop a crust. Flip and cook another 3-4 minutes until cooked through (165°F internal temp).
  6. Assemble bowls by dividing warm rice, top with seared coconut chicken and fresh sliced avocado.
  7. Drizzle generously with the creamy coconut sauce and garnish with chopped cilantro. Serve with lime wedges.

Notes

Great for meal prep! Store the rice and chicken together, but keep the sauce separate and slice the avocado fresh right before eating.