Coconut Ginger Chicken and Rice Recipe

Name: Coconut Ginger Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut milk, divided; 1 (5 ounce) mahatma chicken rice pilaf mix; 1 tablespoon ginger, divided; 1 teaspoon garlic, minced, divided; 1 tablespoon lime juice; 1 teaspoon lime zest (optional); ¼ cup plain yogurt; 1 tablespoon brown sugar; 1 (10 ounce) can canned chicken, drained; ¼ cup cilantro, chopped; ¼ cup red bell pepper, chopped

Servings: persons

1 (14 ounce) can coconut milk, divided
1 (5 ounce) mahatma chicken rice pilaf mix
1 tablespoon ginger, divided
1 teaspoon garlic, minced, divided
1 tablespoon lime juice
1 teaspoon lime zest (optional)
¼ cup plain yogurt
1 tablespoon brown sugar
1 (10 ounce) can canned chicken, drained
¼ cup cilantro, chopped
¼ cup red bell pepper, chopped

1
In a medium saucepan bring 1 cup coconut milk and 2/3 cups water to a boil.
2
Add mix, cover, reduce heat to low and cook 25 minutes.
3
In a small saucepan bring remaining coconut milk to a boil and reduce by 1/2.
4
Remove from heat and stir in 1/4 tablespoon ginger, 1/4 teaspoon garlic, lime juice, and zest, if desired.
5
Reserve.
6
In a medium bowl, combine yogurt, remaining ginger and garlic and brown sugar.
7
Fold chicken, cilantro and peppers into prepared rice.
8
Serve with coconut sauce.
9
Perfect in a Wrap or Pita!

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, divided, 1 (5 ounce) mahatma chicken rice pilaf mix, 1 tablespoon ginger, divided, 1 teaspoon garlic, minced, divided, and more.

Yes, Coconut Ginger Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Ginger Chicken and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions