Steps

• Start by rinsing the jasmine rice under cold water until the water runs clear. Transfer the rice to a saucepan and add 2 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the saucepan. Allow the rice to simmer for about 18–20 minutes, or until the water is fully absorbed and the rice is tender. Fluff the rice with a fork and set aside.
• Heat a tablespoon of olive oil in a frying pan over medium-high heat. Add the cubed chicken breast to the pan and season it with salt and pepper. Stir-fry the chicken until it's golden brown on all sides and cooked through, about 8–10 minutes. Remove the chicken from the pan and set aside.
• In the same frying pan, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Pour in the coconut milk, soy sauce, and curry powder. Stir the ingredients to combine and bring the sauce to a gentle simmer. Cook for 5 minutes until the sauce thickens slightly.
• Return the cooked chicken to the frying pan, coating it well in the coconut curry sauce. Let the chicken simmer in the sauce for another 3–4 minutes to absorb the flavors thoroughly.
• To assemble your coconut chicken rice bowl, spoon a generous serving of rice into a bowl. Top the rice with the coconut curry chicken. Garnish with fresh basil and serve with a lime wedge on the side for an extra zing.