Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout
Easy Coconut Chicken Rice Bowl – Better Than Takeout! After making this many times, I’ve discovered the trick to the crispiest chicken and the creamiest sauce. Keep reading for my tips, or jump straight to the recipe. This dish is perfect for busy weeknights and is a family favorite. It’s also a great make-ahead meal for meal prepping. If you love recipes like this, you’ll also enjoy Sheet Pan Lemon Garlic Pork Chops Recipe Easy Family Dinner Idea and Creamy Baked Macaroni and Cheese.
Why This Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout Is Pure Comfort
- Creamy coconut sauce that's better than takeout
- Crispy chicken that stays crispy even after cooking in sauce
- Easy to customize with your favorite veggies
- Perfect for meal prepping and busy weeknights
What You'll Need for Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup frozen peas
- Salt and pepper, to taste
- Red pepper flakes, optional
- Optional: Chopped green onions
- Optional: Toasted coconut flakes
- Optional: Lime wedges
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks rice perfectly → See on Amazon
- Non-stick Skillet — Prevents chicken from sticking and ensures even cooking → See on Amazon
How to Make Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout
- Cook Rice: Cook rice according to package instructions. Once done, fluff with a fork and set aside.
- Cook Chicken: Season chicken breasts with salt, pepper, and 1 tbsp of soy sauce. Heat a non-stick skillet over medium-high heat and cook chicken for 6-7 minutes on each side or until cooked through. Remove from skillet and let rest for a few minutes before slicing.
- Make Sauce: In the same skillet, add coconut milk, fish sauce, brown sugar, garlic, and ginger. Stir to combine and bring to a simmer. Add red bell pepper, zucchini, and frozen peas. Cook for 5-7 minutes or until vegetables are tender.
- Combine: Add sliced chicken back to the skillet and toss to combine with the sauce and vegetables. Serve over cooked rice and top with your favorite toppings.
Cook's Tips for Perfect Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It will become dry. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Pro tip: For extra crispy chicken, pat the chicken dry with a paper towel before seasoning and cooking.
- Pro tip: To make this dish spicy, add red pepper flakes to the sauce or serve with hot sauce on the side.
Storing & Reheating Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: This dish can be made ahead of time and reheated when ready to serve.
Freezing Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout
Freeze cooked rice and chicken separately for up to 2 months. Thaw before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For extra flavor, marinate the chicken in the soy sauce for 30 minutes before cooking.
- Best substitution: You can substitute the chicken with tofu or shrimp for a different twist.
- Make-ahead: Cook the rice and chicken ahead of time and store separately. When ready to serve, reheat and combine with the sauce and vegetables.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, add a little water to thin it out. If it's too thin, simmer for a few more minutes to reduce.
Want to level up this recipe?
Meat Thermometer — Ensures chicken is cooked to perfection every time → Check price on Amazon
Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup frozen peas
Seasonings
- Salt and pepper, to taste
- Red pepper flakes, optional
Optional Toppings
- Chopped green onions
- Toasted coconut flakes
- Lime wedges
Instructions
- Cook Rice: Cook rice according to package instructions. Once done, fluff with a fork and set aside.
- Cook Chicken: Season chicken breasts with salt, pepper, and 1 tbsp of soy sauce. Heat a non-stick skillet over medium-high heat and cook chicken for 6-7 minutes on each side or until cooked through. Remove from skillet and let rest for a few minutes before slicing.
- Make Sauce: In the same skillet, add coconut milk, fish sauce, brown sugar, garlic, and ginger. Stir to combine and bring to a simmer. Add red bell pepper, zucchini, and frozen peas. Cook for 5-7 minutes or until vegetables are tender.
- Combine: Add sliced chicken back to the skillet and toss to combine with the sauce and vegetables. Serve over cooked rice and top with your favorite toppings.
Notes
- Chef tip: For extra flavor, marinate the chicken in the soy sauce for 30 minutes before cooking.
- Best substitution: You can substitute the chicken with tofu or shrimp for a different twist.
- Make-ahead: Cook the rice and chicken ahead of time and store separately. When ready to serve, reheat and combine with the sauce and vegetables.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce is too thick, add a little water to thin it out. If it's too thin, simmer for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked rice and chicken separately for up to 2 months. Thaw before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Stir halfway through.
- Make ahead: This dish can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 520
- Protein: 32g
- Fat: 18g
- Carbs: 60g
- Fiber: 5g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout FAQs
Yes, you can make this dish ahead of time and reheat when ready to serve. See storage notes for details.
The chicken may have been overcooked. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Yes, you can make this dish in the slow cooker. Cook the chicken and vegetables separately, then combine with the sauce in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
Yes, you can use coconut milk instead of coconut milk. The sauce may be slightly thinner, but it will still be delicious.
This dish is great with a side of steamed vegetables or a green salad. You can also serve it with a side of garlic bread or naan.
A Warm Final Note
I can’t wait for you to try Easy Coconut Chicken Rice Bowl Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
