Description
Coconut Chicken and Rice is a delightful one-pot dish that combines tender chicken with rich coconut milk and fragrant jasmine rice. This recipe offers a tropical escape in every bite, making it perfect for weeknight dinners or special occasions. With its creamy sauce and vibrant flavors, this meal will impress your family and friends without requiring hours in the kitchen. Ready to indulge in this culinary adventure? Let’s get cooking!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced
- 4 green onions, chopped
- 2 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- Salt and pepper to taste
- Oil for sautéing
Instructions
- Rinse jasmine rice under cold water until clear.
- In a medium saucepan, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook for about 5 minutes on each side until golden brown.
- Lower heat and add garlic and ginger to the skillet; sauté for 1 minute until fragrant.
- Pour in coconut milk, soy sauce, and lime juice; let simmer for another 5 minutes until slightly thickened.
- Ensure chicken is cooked through (internal temp of at least 165°F). Slice or chop chicken and stir into the sauce.
- Fluff rice with a fork and serve topped with the coconut chicken mixture garnished with green onions.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added flavor, marinate the chicken in coconut milk for at least 30 minutes before cooking. - Swap chicken for shrimp or tofu for variation; add vegetables like bell peppers or peas for extra nutrition.