Description
A quick and flavorful dish combining succulent chicken with creamy coconut milk and spices, served over fluffy rice.
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 can Coconut milk
- 2 tablespoons Soy sauce
- 2 cups Cooked rice (jasmine, basmati, or brown rice)
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Lime juice
- To taste Salt and pepper
- 1/4 cup Fresh cilantro or green onions
Instructions
- If you’re not using pre-cooked rice, start by cooking your rice according to package instructions.
- In a large skillet over medium heat, add the vegetable oil. Once hot, add the chicken breasts, season with salt and pepper, and sauté for about 5-7 minutes per side or until cooked through.
- Transfer the chicken to a plate and cover to keep warm. In the same skillet, add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Pour in the coconut milk and soy sauce, stirring well. Bring to a gentle simmer for about 3-4 minutes. Add lime juice and return the chicken to the skillet, ensuring it’s well-coated in the sauce.
- To serve, place a generous portion of rice in each bowl, top with the coconut chicken mixture, and garnish with fresh cilantro or green onions.
Notes
For added flavor, consider marinating the chicken before cooking. Adjust sauce consistency by simmering longer or adding cornstarch mixed with water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian