Description
A quick and flavorful Coconut Chicken Rice Bowl made with creamy coconut milk and vibrant veggies, perfect for busy weeknights.
Ingredients
- 1 lb skinless, boneless chicken thighs (or breast)
- 1 cup coconut milk
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp oil (olive or vegetable)
- Salt and pepper to taste
- Cooked rice (jasmine, brown, or quinoa) for serving
- Fresh cilantro or basil for garnish
Instructions
- Heat oil in a pan over medium heat. Sauté diced chicken until golden brown.
- Add garlic, ginger, and vegetables; cook until softened.
- Pour in coconut milk and let simmer until chicken is cooked through.
- Serve over rice and garnish with fresh herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai