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A close-up, angled top-down shot of a creamy Coconut Chicken Rice Bowl in a matte-white ceramic bowl. The chicken is coated in a thick, glossy coconut sauce and garnished with sliced avocado and cilantro.

The Ultimate Coconut Chicken Rice Bowl You'll Make on Repeat

This Coconut Chicken Rice Bowl features tender, seared chicken in a luxuriously thick and creamy coconut sauce. Topped with fresh avocado and cilantro, it's a perfectly balanced and visually stunning meal ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Thai-Inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks approx 680g
  • 1 tbsp avocado oil or other high-heat oil
  • 1 can (13.5 oz) full-fat coconut milk approx 400ml
  • 3 cloves garlic, finely minced
  • 1 tbsp freshly grated ginger
  • 2 tbsp low-sodium soy sauce or tamari for gluten-free
  • 1 tbsp honey or maple syrup
  • 1 fresh lime, juiced
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • Salt and black pepper to taste
  • 1.5 cups uncooked jasmine rice approx 285g
  • 1 large ripe avocado, sliced
  • 0.5 cup fresh cilantro, finely chopped
  • 1 tbsp white sesame seeds, toasted

Equipment

  • 1 Large Skillet or Wok
  • 1 Medium saucepan with lid
  • 1 Chef's Knife
  • 1 Cutting Board

Method
 

  1. Rinse jasmine rice under cold water until clear. Add rice and 2.25 cups (530ml) of water with a pinch of salt to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 more minutes before fluffing.
  2. Pat chicken chunks dry and season with salt and pepper. Heat avocado oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 2-3 minutes per side until a golden-brown crust forms. Remove chicken and set aside.
  3. Reduce skillet heat to medium. Add minced garlic and ginger and cook for 30 seconds until fragrant. Pour in the full-fat coconut milk, soy sauce, and honey, whisking to combine. Bring to a simmer. Mix cornstarch with cold water to create a slurry, then slowly whisk it into the simmering sauce until it thickens and becomes glossy (about 1-2 minutes).
  4. Return the seared chicken and any juices to the skillet. Stir to coat with the sauce and simmer for 3-5 minutes, until the chicken is cooked through. Stir in the fresh lime juice.
  5. Divide the fluffy jasmine rice among four bowls. Top with the creamy coconut chicken and sauce. Arrange sliced avocado on one side. Garnish generously with chopped cilantro and toasted sesame seeds. Serve immediately.

Notes

Don't Skip Rinsing the Rice: This simple step is the key to getting that perfectly fluffy, distinct-grain texture.
Achieve the Perfect Sear: A hot pan and dry chicken are the secrets. Don’t move the chicken around too much once it hits the pan; let it sit to develop that beautiful crust.
Use Full-Fat Coconut Milk: This is our most important tip for the sauce. Lite coconut milk will not yield the same thick, creamy, and rich consistency.
Toast Your Sesame Seeds: It only takes 2-3 minutes in a dry pan over medium heat, but toasting the seeds awakens their nutty flavor and adds a superior crunch.
Garnish Just Before Serving: For the best visual and flavor experience, add the sliced avocado and fresh cilantro right before you serve to prevent browning and wilting.