Description
A cozy dish that combines diced chicken cooked in a creamy coconut milk sauce served over perfectly cooked rice.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 can (13.5 oz) coconut milk
- 2 cups cooked rice (jasmine, basmati, or brown rice)
- 1 tablespoon vegetable oil (or coconut oil)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon lime juice
- Salt and pepper to taste
- Fresh cilantro or green onions, for garnish
- Optional: sliced avocado, lime wedges, hot sauce for serving
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until browned and fully cooked.
- Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
- Pour in the coconut milk, soy sauce, and lime juice. Simmer for 5–7 minutes, stirring occasionally, until the sauce slightly thickens.
- While the chicken simmers, prepare your rice according to package instructions.
- Serve the creamy chicken over a bed of warm rice.
- Top with fresh cilantro or green onions and optional avocado slices or a drizzle of hot sauce.
Notes
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). Adjust the thickness of the coconut milk sauce by simmering longer if desired.
