Cook your rice according to package instructions.

In a large skillet, heat a drizzle of oil over medium heat.

Add the diced chicken, season with salt and pepper, and sauté for about 5-7 minutes until cooked through.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the coconut milk, stirring until well combined, and let it simmer gently for about 5 minutes.

Stir in the broccoli florets and sliced bell peppers; simmer for an additional 5 minutes until vegetables are tender but still vibrant.

Stir in the soy sauce and adjust seasoning to taste.

In serving bowls, scoop a generous portion of rice and ladle the coconut chicken mixture on top.

Garnish with chopped cilantro before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This dish freezes well; portion into freezer-safe containers for up to 2 months.

When reheating, use a microwave-safe bowl with a cover to maintain moisture or reheat gently on the stovetop.