Ingredients
- Chicken breast: 1 pound, cut into 1-inch cubes
- Coconut milk: 1 can (13.5 oz)
- Cooked rice: 2 cups (Jasmine or your favorite)
- Broccoli florets: 1 cup
- Soy sauce: 2 tablespoons
- Honey: 1 tablespoon
- Ginger: 1 teaspoon, grated
- Garlic: 2 cloves, minced
Instructions
- Step 1: In a bowl, combine soy sauce, honey, grated ginger, and minced garlic. Add the cubed chicken and marinate for at least 15 minutes (longer is better).
- Step 2: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Add the broccoli florets to the skillet with the chicken. Stir-fry for about 3 minutes, until the broccoli is bright green and slightly tender.
- Step 4: Pour in the coconut milk and bring to a simmer. Let it simmer for 5 minutes, allowing the sauce to thicken slightly and coat the chicken and broccoli.
- Step 5: Divide the cooked rice into bowls. Top with the coconut chicken and broccoli mixture. Serve immediately.
Notes
- Store leftover coconut chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the chicken and broccoli mixture gently in a saucepan over medium heat, adding a splash of coconut milk if needed to loosen the sauce.
- Garnish your rice bowl with toasted coconut flakes and a sprinkle of chopped cilantro for extra flavor and visual appeal.
- To intensify the ginger-garlic flavor, quickly sauté them in the skillet before adding the marinated chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American