Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon vegetable oil (or coconut oil)
- Salt and pepper, to taste
- 1 can (13.5 oz) coconut milk
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon lime juice
- 2 cups cooked rice (jasmine, basmati, or brown)
- Fresh cilantro or green onions, for garnish
Instructions
- In a large skillet, heat vegetable oil over medium heat. Add diced chicken seasoned with salt and pepper; cook for 5–7 minutes until browned and fully cooked.
- Stir in minced garlic and grated ginger; cook for about 1 minute until fragrant.
- Pour in coconut milk, soy sauce, and lime juice; bring to a gentle simmer and cook for 5–7 minutes until the sauce thickens slightly.
- While the chicken cooks, prepare your rice according to package instructions.
- Serve the creamy chicken mixture over rice and garnish with fresh cilantro or sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 540
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 23g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg