Ingredients
Scale
- 2 cups jasmine or basmati rice
- 1 lb boneless, skinless chicken breasts or thighs, sliced
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: lime wedges for serving
Instructions
- Cook the rice according to package instructions, preferably using coconut milk instead of water for added tropical flavor. Set aside.
- Heat a skillet with olive oil. Season sliced chicken with salt, pepper, garlic, and ginger. Cook until golden brown and fully cooked, about 6-8 minutes.
- Add coconut milk to the skillet and bring to a gentle simmer. Stir until the sauce slightly thickens. Optionally, add a splash of fish sauce or soy sauce for enhanced flavor.
- Sauté sliced bell peppers and snap peas until tender-crisp. Return chicken to the skillet, add coconut sauce, and toss to coat everything evenly.
- Serve the chicken and vegetable mixture over the coconut rice. Garnish with chopped cilantro and lime wedges for extra flavor.
Notes
- Use high-quality coconut milk for a richer, creamier sauce.
- Adjust spice levels with additional herbs or chili flakes as desired.
- Garnish generously with fresh herbs and citrus for authentic tropical taste.
- For added texture, top with toasted coconut flakes or chopped peanuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg