Creamy Coconut Chicken Rice Bowl

If you’ve ever longed for a meal that transports your senses to a tropical island retreat while still feeling like a cozy home-cooked dinner, this Creamy Coconut Chicken Rice Bowl is exactly what you need. The tender chunks of chicken bathed in a silky coconut sauce mingle beautifully with fluffy jasmine rice, creating a harmony of flavors that feels both exotic and familiar. Every mouthful delivers that perfect balance of savory richness from the coconut milk, a hint of sweetness from brown sugar, and a bright citrus pop of lime juice. Vibrant red bell pepper and crisp broccoli add pops of color and texture, turning each bowl into an enticing feast for both the eyes and the palate.

Beyond its dreamy flavors, I love how this dish fits seamlessly into a busy week—an intermediate-level recipe with just 15 minutes of prep time, 30 minutes of cooking, and a quick 5-minute rest, resulting in a satisfying 600-calorie dinner. Over the years, I’ve tested countless coconut-inspired dishes, and this one stands out for its simplicity and versatility. A sprinkle of chopped peanuts brings a nutty crunch, while fresh cilantro adds a green herbaceous finish. Ready to bring a taste of paradise to your table any day of the week? Let’s dive in!

KEY INGREDIENTS IN CREAMY COCONUT CHICKEN RICE BOWL

Before diving into the cooking process, let’s explore the star players that make this dish shine. From aromatic grains to vibrant veggies and bold seasonings, each ingredient adds its own dimension. Together, they build layers of flavor and texture that turn a simple meal into something truly memorable.

• Jasmine rice: Known for its floral aroma and slightly sticky texture, this rice forms the perfect fluffy base, soaking up the creamy coconut flavors.
• Coconut milk: The heart of the sauce, it lends a rich, velvety mouthfeel and subtle sweetness that ties all the elements together.
• Water: Helps cook the rice to tender perfection without diluting the creamy finish.
• Olive oil: Provides a lightly fruity cooking medium for browning the chicken and sautéing aromatics.
• Boneless, skinless chicken breasts: Lean protein that absorbs the coconut sauce, keeping each bite tender and juicy.
• Salt: Enhances all the savory elements and balances the sweetness in the sauce.
• Black pepper: Adds a gentle warmth that complements the creamy coconut base.
• Onion: Sautéed until translucent, it contributes a sweet foundation and depth of flavor.
• Garlic: Brings pungent, aromatic notes that make the sauce irresistibly fragrant.
• Ginger: Adds a zesty, peppery kick that brightens the overall profile.
• Red bell pepper: Offers a juicy, slightly sweet crunch and vibrant color contrast.
• Broccoli florets: Lend earthy flavor, texture, and a healthy dose of green goodness.
• Soy sauce: Infuses a savory umami boost, deepening the taste of the coconut sauce.
• Fish sauce: Provides an extra layer of salty complexity and authentic Southeast Asian flair.
• Lime juice: Brings bright acidity, lifting and balancing the creamy richness.
• Brown sugar: Introduces warm, caramel-like sweetness that rounds out the sauce.
• Fresh cilantro: Scattered on top, it delivers a fresh, citrusy herb note in every bite.
• Roasted peanuts: Sprinkled over the finished bowl, they add satisfying crunch and nutty contrast.

HOW TO MAKE CREAMY COCONUT CHICKEN RICE BOWL

Now that you’ve gathered your ingredients, let’s walk through each step to bring this creamy delight together. With simple techniques like sautéing, simmering, and fluffing, you’ll build layers of flavor that feel both indulgent and homey.

1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, half the coconut milk, and water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside, keeping it warm.

2. In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken until it’s nicely browned and fully cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside on a plate.

3. In the same skillet, add the diced onion, minced garlic, and ginger. Sauté until the onion is translucent and fragrant, about 3 minutes, stirring constantly to prevent burning.

4. Add the sliced red bell pepper and broccoli florets to the pan. Cook for another 3–4 minutes, stirring occasionally, until the vegetables are tender yet still crisp.

5. Pour in the remaining coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Stir thoroughly to combine all the ingredients and bring the mixture to a gentle simmer.

6. Return the cooked chicken to the skillet and stir to coat each piece in the creamy coconut sauce. Let everything simmer together for 2 more minutes to ensure the chicken is heated through and full of flavor.

7. Serve the coconut chicken spooned over the prepared jasmine rice. Top with chopped fresh cilantro and roasted peanuts for a final flourish.

SERVING SUGGESTIONS FOR CREAMY COCONUT CHICKEN RICE BOWL

When it comes to serving this dish, presentation and accompaniments can elevate the experience even further. Think about contrasting textures, pops of color, and layers of flavor that complement the creamy coconut base. Here are a few ideas to make every bowl feel like a special occasion:

• Fresh lime wedges: Offer wedges on the side so everyone can squeeze a burst of bright citrus over their bowl, cutting through the richness and adding zesty freshness.
• Extra herbs: Scatter additional cilantro or even Thai basil on top for a fragrant, herbal lift that dances on the palate.
• Chili oil drizzle: For spice lovers, a spoonful of homemade or store-bought chili oil provides a warming heat and vibrant red color that looks gorgeous against the creamy sauce.
• Cucumber ribbons: Thinly sliced cucumbers tossed in a light rice vinegar dressing add a cooling, crisp contrast that balances the warm, saucy chicken and rice.

HOW TO STORE CREAMY COCONUT CHICKEN RICE BOWL

This Coconut Chicken Rice Bowl is perfect for meal prep, and knowing how to store it properly will help you enjoy those tropical flavors all week long. Here are some tips to maintain freshness, flavor, and texture even after refrigeration or freezing:

• Refrigerator storage: Transfer cooled leftovers into airtight containers and store in the fridge for up to 3 days. Keep rice and chicken together or in separate containers to preserve the best texture.
• Freezer storage: Portion the chicken and sauce into freezer-safe bags or containers, removing excess air before sealing. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Gentle reheating: Reheat on the stovetop over low heat, adding a splash of water or coconut milk to revive the sauce’s creaminess. Stir frequently until heated through. Alternatively, microwave in short intervals, stirring in between.
• Rice revival: If the rice becomes too firm after cooling, sprinkle a little water over it before reheating to help it steam back to its fluffy state.

CONCLUSION

This Creamy Coconut Chicken Rice Bowl wraps a comforting home-style meal in a vibrant, tropical package. From the fragrant jasmine rice infused with coconut milk to tender bites of seasoned chicken, crisp vegetables, and a luscious coconut sauce, this dish strikes the perfect balance between indulgence and everyday ease. Integrated with 15 minutes of prep, 30 minutes of cooking, and a quick 5-minute rest, it’s an intermediate-level recipe that yields around 600 calories per generous bowl—making it ideal for a satisfying lunch or dinner. You’ll love how the bright lime juice and brown sugar dance together, while garnishes of fresh cilantro and roasted peanuts bring pops of herbal aroma and crunchy texture.

Feel free to print this article and save it for later use—tuck it into your recipe binder or pin it to your kitchen board so it’s always within reach when you need a taste of the tropics at home. Below, you’ll find a handy FAQ section to answer any questions you might have about ingredient swaps, cooking techniques, or customizing spice levels. If you try out this recipe or need any help along the way, please leave a comment, share your favorite tweaks, or ask any questions—your feedback and stories are what make cooking this bowl so rewarding!

Print Recipe

Creamy Coconut Chicken Rice Bowl

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Calories: 600

Description

This creamy coconut chicken rice bowl combines tender chicken, vibrant veggies, and aromatic jasmine rice, all enveloped in a rich coconut sauce that transports your taste buds to paradise.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups jasmine rice

• 1 can (13.5 oz) coconut milk

• 1 cup water

• 1 tablespoon olive oil

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 1 onion, diced

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• 1 tablespoon brown sugar

• ¹⁄₄ cup fresh cilantro, chopped

• ¹⁄₄ cup roasted peanuts, chopped

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, 1/2 can of coconut milk, and 1 cup of water in a pot. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, and add them to the skillet. Cook the chicken until it's browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and ginger. Sauté until the onion is translucent and fragrant, about 3 minutes.
4. Add the red bell pepper and broccoli florets to the skillet and cook for another 3-4 minutes until they are tender but still crisp.
5. Pour in the remaining coconut milk, soy sauce, fish sauce, lime juice, and brown sugar. Stir everything together and bring to a simmer.
6. Return the cooked chicken to the skillet and stir to coat the chicken with the creamy coconut sauce. Let it simmer for another 2 minutes to heat the chicken through.
7. Serve the coconut chicken over the prepared jasmine rice. Top with fresh cilantro and roasted peanuts.

Note

• For more flavor, marinate the chicken in soy sauce and lime juice for 30 minutes before cooking.
• You can substitute jasmine rice with basmati or brown rice for a healthier option.
• For a spicy kick, add a teaspoon of red curry paste or sliced chili to the coconut sauce.
• Garnish with lime wedges on the side for an extra citrusy zest.

Keywords: coconut chicken, jasmine rice, dinner recipe, easy meal, healthy bowl, tropical flavors