Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (can be substituted with shrimp, tofu, or chickpeas)
- 1 can coconut milk (light coconut milk for lower-fat option)
- 1 tbsp soy sauce (or tamari; coconut aminos for soy-free)
- 1 tsp lime juice
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups cooked rice (jasmine, basmati, brown rice; cauliflower rice for low-carb)
- 1 tbsp vegetable oil or coconut oil
- Salt and pepper, to taste
- Fresh cilantro or green onions for garnish
Instructions
- Heat 1 tbsp oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook 5-7 minutes until golden and internal temperature reaches 165°F.
- Add garlic and ginger, stirring 1 minute until fragrant.
- Pour in coconut milk, soy sauce, and lime juice; simmer 5-7 minutes.
- Prepare rice according to package instructions.
- Serve chicken over rice and garnish with cilantro or green onions.
Notes
- Customize with vegetables like bell peppers or snap peas.
- Reheat gently for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg