If you’re craving something cozy, creamy, and just a little tropical (without needing a plane ticket), this Coconut Lime Chicken Bowl is calling your name. It’s the kind of bowl that wraps you in a warm hug of coconut goodness, bright lime, and tender noodles—fast enough for Tuesday night but fancy-feeling enough for guests. I say, turn on your favorite playlist and get ready to build the most soul-satisfying bowl of the week.
Why You’ll Love This Recipe
This one came together on a random Wednesday when I had chicken breasts, a stray can of coconut milk, and exactly zero desire to spend hours in the kitchen. One bite in, and my kids were slurping noodles like champs, lime juice dripping everywhere, and I knew—this was a keeper.
- Ready in under 30 minutes (yes, really!)
- Creamy, tangy, and full of flavor
- Perfect balance of comfort food and fresh
- Make-ahead friendly and great for meal prep
- Easy to customize with your favorite veggies or proteins
Ingredients Breakdown
Essentials
- 2 boneless, skinless chicken breasts, sliced thin
- 8 oz rice noodles
- 1 tbsp olive oil or coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fish sauce (optional but adds umami!)
- 1 garlic clove, minced
- 1-inch piece fresh ginger, grated
- Zest and juice of 1 lime
- 1 tsp honey or brown sugar
- Salt and pepper, to taste
- Fresh cilantro, chopped (for topping)
- Sliced green onions and red pepper flakes (optional, for serving)
Pro Tips
- Swap chicken for shrimp or tofu to mix things up
- Add vegetables like baby spinach, bell peppers, or shredded carrots
- Use light coconut milk for a lower-fat option—just note it’ll be less creamy
- No rice noodles? Try soba, udon, or even spaghetti in a pinch!
Step-by-Step Instructions
- Bring a pot of water to boil and cook rice noodles according to package directions. Drain and rinse under cold water. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken slices, season with salt and pepper, and sauté until golden and cooked through, about 6–7 minutes. Transfer to a plate.
- In the same skillet, add garlic and ginger, and sauté for 30 seconds until fragrant.
- Stir in coconut milk, soy sauce, fish sauce (if using), honey, lime zest, and juice. Let simmer for 5–6 minutes until slightly thickened.
- Return chicken to the pan, stir to coat, and simmer for another 2–3 minutes.
- Add in the cooked rice noodles and toss everything together until coated in sauce and warmed through.
- Serve in bowls, topped with fresh cilantro, green onions, and a sprinkle of red pepper flakes if you like a little heat.
Chef’s Tips and Tricks
- Slice chicken evenly for fast and even cooking.
- Don’t overcook rice noodles or they’ll turn mushy—keep them slightly al dente!
- Fresh lime juice is key here—skip the bottled stuff for vibrant flavor.
- Taste your sauce before combining it with noodles—adjust salt, sweetness, or heat as needed.
Recipe Variations and Serving Suggestions
- Add sautéed veggies like broccoli, mushrooms, or zucchini for extra fiber and color.
- Top with chopped peanuts or cashews for delightful crunch.
- Drizzle with chili oil or sriracha for a spicy kick.
- Turn it into a cold noodle salad by chilling everything before serving—delicious on hot days!
- Serve with a side of cucumber salad or sesame slaw for a fresh contrast.
FAQs
Can I make this ahead of time?
Absolutely! Store everything in separate containers so the noodles don’t soak up the sauce. Reheat gently and add a splash of water or coconut milk to loosen.
Is this dish gluten-free?
Yes—just be sure to use tamari instead of soy sauce, and check that your fish sauce is gluten-free too.
How spicy is this recipe?
It’s mild as written, but easy to adjust! Add red pepper flakes, chili oil, or fresh chilies to turn up the heat.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 2 boneless, skinless chicken breasts, sliced thin
- 8 oz rice noodles
- 1 tbsp olive oil or coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 garlic clove, minced
- 1-inch piece fresh ginger, grated
- Zest and juice of 1 lime
- 1 tsp honey or brown sugar
- Salt and pepper, to taste
- Fresh cilantro, green onions, red pepper flakes (for topping)
Instructions:
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a skillet, heat oil over medium-high and cook chicken until golden and done. Set aside.
- In the same skillet, sauté garlic and ginger briefly. Add coconut milk, soy sauce, fish sauce, lime, and honey. Simmer to thicken.
- Return chicken to skillet, simmer briefly. Toss in cooked noodles and mix to coat.
- Serve in bowls with your favorite toppings!
Nutrition: ~450 calories per serving
Did you try this recipe? I’d love to see it! Leave a comment below, tag me @thekitchensaid on Instagram, or share the love on Pinterest! Your kitchen wins truly make my day.
