Coconut Chicken Rice Bowl Recipe

About this recipe

Start your day with a Coconut Chicken Rice Bowl, a delicious Asian-inspired breakfast that combines hearty protein, creamy coconut rice, and vibrant vegetables. This satisfying and nutritious dish is perfect for mornings when you crave something flavorful yet wholesome. Tender chicken pieces are seasoned and sautéed to perfection, while the rice is cooked in aromatic coconut milk for a creamy, fragrant base. Stir-fried carrots, bell peppers, and onions add a colorful crunch, making this meal as visually appealing as it is tasty. The dish is finished with a garnish of fresh green onions for a bright, fresh note. With 46g of protein and healthy fats from coconut milk, this breakfast fuels your body for the day ahead. It's a great choice for those who love Asian flavors and want a balanced start to their morning. Serve warm and enjoy the perfect harmony of textures and flavors in each bite.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 1 piece Coconut
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 500 ml Oil (For Frying)
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 500 g Onion
• 200 g Orange Carrot (Gajar)
• 1 piece Yellow Bell Pepper
• - Dark Soy Sauce-90 GM
• 250 ml Real Thai Unsweetened Coconut Milk
• 200 G Spring Onion(200Gm)

Instructions

1. 1. Wash and dice the chicken breast into bite-sized pieces, then season with salt and black pepper.
2. 2. Rinse the rice thoroughly and set it aside for cooking later.
3. 3. In a pan, heat oil and sauté chopped garlic and ginger until fragrant, about 2 minutes.
4. 4. Add diced chicken to the pan and cook until golden brown and fully cooked, about 8–10 minutes.
5. 5. Remove the chicken from the pan and set it aside for later use.
6. 6. In the same pan, add sliced onions, carrots, and bell peppers, and stir-fry for 5 minutes until softened.
7. 7. Add soy sauce and mix well with the vegetables, ensuring they are evenly coated.
8. 8. In a pot, combine rinsed rice, coconut milk, and 200 ml of water, then bring to a boil.
9. 9. Reduce the heat and simmer the rice for 15 minutes until it absorbs the liquid and becomes fluffy.
10. 10. Assemble the bowl by layering the cooked coconut rice, stir-fried vegetables, and chicken.
11. 11. Garnish the bowl with chopped green onions for a fresh touch.
12. 12. Serve the dish warm and enjoy its rich flavors and textures.