Ingredients
- Chicken breasts, boneless and skinless: 1 pound
- Coconut milk, full-fat: 1 can (13.5 oz)
- Jasmine rice, uncooked: 1 cup
- Soy sauce: 2 tablespoons
- Brown sugar: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Green onions, chopped: 2 (for garnish)
Instructions
- Step 1: Cook the rice according to package directions. Set aside.
- Step 2: Cut the chicken breasts into 1-inch cubes. In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (about 5-7 minutes).
- Step 3: In a bowl, whisk together the coconut milk, soy sauce, brown sugar, garlic, and ginger.
- Step 4: Pour the coconut milk mixture over the cooked chicken. Bring to a simmer, then reduce heat and let simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Step 5: To assemble the bowls, divide the cooked rice among bowls. Top with the coconut chicken and sauce.
- Step 6: Garnish with chopped green onions and serve immediately.
Notes
- Store leftover coconut chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the chicken and sauce gently in a saucepan over low heat, adding a splash of coconut milk or water if needed to loosen the sauce.
- Amp up the freshness by topping your bowl with a squeeze of lime juice and a sprinkle of toasted sesame seeds for added texture and flavor.
- Don't overcrowd the pan when cooking the chicken to ensure even browning, working in batches if necessary for optimal caramelization and a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American