Ingredients
Scale
- For the Protein
- 1 pound boneless, skinless chicken breasts
- For the Creamy Sauce
- 1 can coconut milk
- 2 tablespoons soy sauce
- For the Rice Base
- 2 cups cooked rice (jasmine, basmati, or brown rice)
- For Cooking & Flavor
- 2 tablespoons vegetable oil (or coconut oil)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- For Brightness & Seasoning
- 1 teaspoon lime juice
- Salt and pepper to taste
- For the Garnish
- 1/4 cup fresh cilantro or green onions
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add diced chicken breasts to the skillet, season with salt and pepper. Sauté for about 5–7 minutes until browned and cooked through.
- Stir in minced garlic and grated ginger, cooking for an additional minute.
- Pour in the coconut milk, soy sauce, and lime juice. Let simmer for 5–7 minutes until the sauce thickens.
- Prepare your cooked rice according to package instructions.
- Serve the chicken mixture over rice and garnish with fresh cilantro or green onions.
Notes
- For additional brightness, you can squeeze more lime juice over the top before serving.
- Leftovers can last up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tropical