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Close up shot of golden-seared chicken breast pieces coated in thick ivory coconut milk sauce inside a white ceramic bowl. (Coconut Chicken Rice Bowl)

Coconut Chicken Rice Bowl with Creamy Ivory Sauce and Avocado

This Coconut Chicken Rice Bowl features golden-seared chicken in a thick, pale-ivory coconut sauce served over fluffy jasmine rice with ripe avocado. A vibrant, 30-minute meal perfect for easy weeknight dinners or healthy meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Thai-Inspired
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Recipe Components
  • 1.5 cups Jasmine rice 300g, rinsed
  • 2.25 cups Water 540ml
  • 1 lb Chicken breast 454g, cut into bite-sized pieces
  • 1 can Full-fat coconut milk 400ml
  • 1 tbsp Cooking oil 15ml, avocado or grapeseed
  • 1 large Avocado Sliced into perfect wedges
  • 1/4 cup Fresh cilantro 10g, leaves only
  • 1 tsp Dried red chili flakes 2g

Equipment

  • 1 Heavy-Bottomed Skillet Essential for a golden sear.
  • 1 Medium Pot with Lid For steaming jasmine rice.

Method
 

Rice Preparation
  1. Rinse jasmine rice until water is clear. Combine with water in a pot, bring to a boil, then simmer covered on low for 15 minutes. Let rest for 5 minutes before fluffing.
Chicken and Sauce
  1. Heat oil in a skillet over medium-high. Add chicken pieces in a single layer and sear until a deep golden-brown crust forms (about 4 minutes per side).
  2. Pour in coconut milk, scraping the bottom of the pan. Simmer for 8-10 minutes until the sauce is thick, creamy, and ivory-colored.
Plating
  1. Layer rice in a bowl, top with chicken and sauce. Add 3 avocado slices, cilantro, and chili flakes.

Notes

For a thicker sauce, whisk 1 tsp cornstarch with a tablespoon of water and stir in during the final 2 minutes of simmering.
Always pat chicken dry before searing to ensure a golden crust.