Quick Asian Coconut Chicken Bowl (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken
01 -
1 1/2 pounds diced chicken breast
02 -
1 teaspoon kosher salt
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon dried oregano or dried herbs
→ For the Sauce
05 -
1/2 onion, minced
06 -
3 cloves of garlic
07 -
1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra ginger flavor)
08 -
1/4 cup chicken broth
09 -
1 1/4 cup canned light coconut milk
10 -
1 tablespoon tomato paste
11 -
1/2 teaspoon kosher salt
→ For Serving
12 -
3 cups cooked jasmine or basmati rice
13 -
Fresh cilantro
14 -
Extra coconut milk for drizzling (optional)
# Let's Cook!:
01 -
Season the diced chicken breast with salt, smoked paprika, and dried herbs.
02 -
Heat a large skillet over high heat, spray with oil, and brown the chicken in a single layer for 3-5 minutes.
03 -
Remove chicken from pan. Reduce heat, spray with more oil, and cook onion, garlic, and ginger for 1 minute. Pour in broth to deglaze the pan.
04 -
Let broth simmer for 1 minute, then stir in tomato paste, coconut milk, and salt. Allow sauce to simmer and thicken for a few minutes.
05 -
Return chicken and any accumulated juices to the pan. Cook on medium heat for 3-4 minutes until heated through.
06 -
Serve the coconut chicken over jasmine rice, garnish with fresh cilantro, and drizzle with additional coconut milk if desired.
# Recipe Notes:
01 -
Perfect for meal prep and can be customized with different proteins like tofu or shrimp
02 -
Can be made vegetarian by using tofu and vegetable broth instead of chicken
03 -
Try adding red curry paste for a coconut curry variation
04 -
Works great with other grains like quinoa or brown rice