# What You'll Need:
→ For the Chicken
01 - 1 pound boneless skinless chicken breasts, diced
02 - Salt and freshly ground black pepper to taste
→ For the Sauce
03 - 1 can (13.5 ounces) coconut milk
04 - 1 tablespoon soy sauce
05 - 1 teaspoon fresh lime juice
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ For the Rice Base
08 - 2 cups cooked jasmine rice
→ For Cooking
09 - 1 tablespoon vegetable oil
→ For Garnish
10 - 2 tablespoons fresh cilantro, chopped
# How-To Steps:
01 - Heat vegetable oil in a large skillet over medium heat until shimmering.
02 - Season diced chicken generously with salt and pepper. Add to hot skillet and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F.
03 - Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in coconut milk, soy sauce, and lime juice. Stir well to combine and simmer for 5 to 7 minutes until sauce thickens slightly and coats the chicken.
05 - Cook jasmine rice according to package instructions if not already prepared. Fluff with a fork before serving.
06 - Divide warm rice among serving bowls. Top with coconut chicken and generous sauce. Garnish with fresh cilantro and serve immediately.
