Sweet Chili Chicken Bowl with Coconut Lime Drizzle (Print Version)
Experience vibrant flavors with this Sweet Chili Chicken Bowl. Tender chicken, fresh veggies, and a creamy coconut lime drizzle make a satisfying meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southeast Asian
Dietary: Dairy-Free
# Ingredients:
→ Sweet Chili Glazed Chicken
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
1/2 cup sweet chili sauce
03 -
2 tbsp low-sodium soy sauce
04 -
2 cloves garlic, minced
05 -
1 tbsp fresh ginger, grated
06 -
1 tsp sesame oil
07 -
Salt and black pepper to taste
→ Creamy Coconut Lime Drizzle
08 -
1/2 cup full-fat coconut milk
09 -
2 tbsp fresh lime juice
10 -
1 tsp lime zest
11 -
1 tbsp honey
12 -
1/4 cup fresh cilantro, chopped
13 -
1 tsp fish sauce
→ Vibrant Bowl Foundation
14 -
1 1/2 cups uncooked jasmine rice
15 -
1/2 large cucumber, thinly sliced
16 -
1 cup shredded carrots
→ Garnish & Aroma Boosters
17 -
2 green onions, thinly sliced
18 -
1 tbsp sesame seeds
# Instructions:
01 -
Start cooking 1.5 cups uncooked jasmine rice according to package directions. This forms the perfect fluffy base for your delicious Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
02 -
In a small bowl, whisk together 1/2 cup full-fat coconut milk, 2 tbsp fresh lime juice, 1 tsp lime zest, 1 tbsp honey, 1/4 cup fresh cilantro (chopped), and 1 tsp fish sauce. Set aside for the Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
03 -
In a separate bowl, combine 1/2 cup sweet chili sauce, 2 tbsp low-sodium soy sauce, 2 cloves garlic (minced), 1 tbsp fresh ginger (grated), and 1 tsp sesame oil. Season with salt and black pepper to taste.
04 -
Heat a large skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken thighs and cook for 5-7 minutes per side, until cooked through. Pour the prepared glaze over the chicken during the last few minutes of cooking, ensuring it coats well.
05 -
While the chicken cooks, prepare your fresh vegetables. Thinly slice 1/2 large cucumber, shred 1 cup carrots, and thinly slice 2 green onions. These add vibrant crunch to your Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
06 -
Divide the cooked jasmine rice among 4 bowls. Top each with the glazed chicken, sliced cucumber, shredded carrots, and sliced green onions.
07 -
Generously drizzle each bowl with the creamy Coconut Lime Drizzle. Garnish with 1 tbsp sesame seeds. Serve immediately and enjoy your homemade Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
# Notes:
01 -
For extra flavor, marinate the chicken thighs in half of the sweet chili glaze for at least 30 minutes before cooking.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.
03 -
Feel free to substitute chicken breast for thighs, adjusting cooking time as needed. Add other veggies like bell peppers or edamame for more color and nutrients.
04 -
A sprinkle of chopped peanuts or cashews would add a lovely crunch and nutty flavor to the finished bowl.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Saucepan
03 -
Mixing bowls
04 -
Whisk
05 -
Cutting board
06 -
Chef's knife
07 -
Grater
08 -
Citrus juicer/zester
# Nutrition Facts (Per Serving):
Calories: 735 kcal
Total Fat: 29 g
Total Carbohydrate: 77 g
Protein: 37 g