# Components:
→ For the Chicken
01 - 1 lb boneless, skinless chicken breasts, diced
02 - Salt and pepper, to taste
→ For the Sauce
03 - 1 can (13.5 oz) coconut milk (regular or light)
04 - 1 tbsp soy sauce (or tamari/coconut aminos for gluten/soy-free)
05 - 1 tsp fresh lime juice
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
→ For the Rice Base
08 - 2 cups cooked jasmine, basmati, or brown rice (or cauliflower rice for low-carb)
→ For Cooking
09 - 1 tbsp vegetable oil or coconut oil
→ For Garnish
10 - 2 tbsp fresh cilantro, chopped, or sliced green onions (or parsley)
# Directions:
01 - Heat the oil in a large skillet over medium heat.
02 - Season the diced chicken with salt and pepper. Add to the skillet and cook 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F).
03 - Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
04 - Pour in the coconut milk, soy sauce, and lime juice. Stir well and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
05 - Meanwhile, prepare the rice as per package instructions if not already cooked.
06 - To serve, spoon rice into bowls, top with coconut chicken and sauce, and garnish with cilantro or green onions.
