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Close-up of pan-seared chicken breast chunks in a glossy ivory coconut milk sauce. (Coconut Chicken Rice Bowl)

Coconut Chicken Rice Bowl with Creamy Coconut Sauce and Fresh Avocado

A visually stunning Coconut Chicken Rice Bowl featuring pan-seared golden chicken in a glossy ivory sauce. Served over fluffy long-grain rice with fanned avocado, fresh cilantro, and toasted sesame seeds for a perfect 40-minute dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (300g) Long-grain white rice Rinsed well
  • 1.5 lbs (680g) Chicken breast Cut into bite-sized chunks
  • 2 tbsp (30ml) Neutral oil Avocado or grapeseed oil
  • 1 can (400ml) Full-fat coconut milk For creamy ivory sauce
  • 3 cloves Garlic Minced
  • 1 tsp (5g) Fresh ginger Grated
  • 1 large Avocado Sliced into half-moons
  • 1/2 cup (15g) Fresh cilantro Roughly chopped
  • 1 tbsp (9g) Sesame seeds Mix of black and white
  • 1 whole Lime Cut into wedges

Equipment

  • 1 Heavy-bottomed skillet Cast iron or stainless steel preferred for searing.
  • 1 Medium Saucepan For cooking the fluffy rice.
  • 1 Chef's knife For neatly fanning the avocado.

Instructions
 

Prepare the Rice
  1. Rinse rice until water is clear. Combine with water and salt, bring to a boil, then simmer covered for 15-18 minutes until fluffy.
Sear the Chicken
  1. Heat oil in a heavy skillet. Add dried chicken chunks in a single layer and sear for 3-4 minutes until a golden-brown crust forms. Flip and sear for 2 more minutes, then remove from pan.
Create the Sauce
  1. Sauté garlic and ginger in the same skillet. Pour in coconut milk and simmer for 5-7 minutes until it becomes a glossy, thick ivory sauce. Return chicken to the pan to coat.
Assemble the Bowl
  1. Divide rice into bowls. Top with coconut chicken, fanned avocado, chopped cilantro, and sesame seeds. Serve with a lime wedge on the rim.

Notes

Ensure chicken is patted dry to get a proper sear.
Use full-fat coconut milk for the thickest, creamiest sauce texture.
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