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A quick and comforting tropical-inspired meal featuring tender chicken simmered in creamy coconut milk, served over rice, with customizable vegetables and flavor boosters.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon vegetable or coconut oil
  • 1 lb diced boneless, skinless chicken
  • Salt and pepper to taste
  • 2 cloves minced garlic
  • 1 teaspoon freshly grated ginger
  • 1 can coconut milk (typically 13.5–14 oz)
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon lime juice
  • 2 cups rice (white or preferred variety)
  • Fresh cilantro or sliced green onions for garnish

Instructions

  1. Heat 1 tablespoon vegetable or coconut oil in a large skillet over medium heat until shimmering, swirling to coat the pan.
  2. Add 1 lb diced boneless, skinless chicken; season with salt and pepper and cook 5–7 minutes, stirring occasionally, until golden and internal temperature reaches 165°F (74°C).
  3. Add 2 cloves minced garlic and 1 teaspoon freshly grated ginger; stir about 1 minute until fragrant.
  4. Pour in 1 can coconut milk, 1 tablespoon soy sauce or tamari, and 1 teaspoon lime juice; stir and simmer for 5–7 minutes until the sauce thickens and coats the chicken.
  5. (Optional) Add vegetables like bell peppers, snap peas, or broccoli in the last few minutes to keep them crisp-tender.
  6. If the sauce is too thin, mix 1 tablespoon cornstarch with a little water to create a slurry; stir into the simmering sauce and cook until thickened as desired.
  7. Cook 2 cups of rice according to package directions.
  8. Serve the creamy coconut chicken over warm rice and garnish with fresh cilantro or sliced green onions.

Notes

For thicker sauce, use cornstarch slurry as instructed., Don’t overcook the chicken to keep it tender and juicy., Serve with lime wedges or sprinkle chopped nuts for added texture., Can prepare chicken and sauce up to 24 hours in advance, storing refrigerated., Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months., Reheat gently to preserve sauce creaminess and chicken tenderness., Customize protein by swapping chicken with shrimp, tofu, or chickpeas., Add spices like red pepper flakes or sriracha for heat., Tropical toppings like fresh mango or pineapple chunks enhance the flavor., Use tamari or coconut aminos to make the dish gluten-free.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Tropical Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: Approximately 450 kcal per serving (varies with ingredients and substitutions)
  • Fat: Around 15 grams per serving (primarily from coconut milk and oil)
  • Carbohydrates: Approximately 50 grams per serving (from rice and coconut milk)
  • Protein: About 30 grams per serving