Description
Sweet Chili Chicken Bowl with Coconut Lime Drizzle: Tender chicken in sweet chili sauce topped with a tropical coconut lime drizzle, quick and flavorful!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons (45ml) sweet chili sauce
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) honey
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon (15ml) vegetable oil
- ½ cup (120ml) coconut milk (full-fat recommended)
- 2 tablespoons (30ml) lime juice (approximately 1 large lime)
- 1 teaspoon lime zest
- 1 tablespoon (15g) honey
- ¼ teaspoon salt
- 2 cups (370g) cooked jasmine rice
- 1 cup (150g) sliced cucumber
- 1 cup (150g) shredded carrots
- ½ cup (75g) thinly sliced red bell pepper
- ¼ cup (10g) fresh cilantro leaves
- 2 tablespoons chopped green onions
Instructions
- Step 1: Prepare the Chicken Marinade In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey, and minced garlic until well combined. Add the chicken pieces and toss until evenly coated. Let the chicken marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor development.
- Step 2: Make the Coconut Lime Drizzle While the chicken marinates, prepare your coconut lime sauce. In a small bowl, whisk together the coconut milk, lime juice, lime zest, honey, and salt until smooth and well incorporated. The mixture should be pourable but thick enough to coat the back of a spoon. Taste and adjust with more lime juice or honey as needed. Set aside at room temperature if using within an hour, or refrigerate until needed.
- Step 3: Cook the Chicken Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Using tongs, transfer the marinated chicken pieces to the hot pan, leaving excess marinade behind (reserve it!). Arrange the chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip the pieces and cook for another 3-4 minutes until the chicken is cooked through and the edges are caramelizing.
- Step 4: Glaze the Chicken Pour the reserved marinade into the pan with the chicken and cook for 2-3 minutes, stirring frequently, until the sauce reduces to a sticky glaze that coats the chicken pieces. The sauce should thicken enough to cling to the chicken but not burn. Remove from heat once the chicken reaches 165°F (74°C) internal temperature.
- Step 5: Assemble Your Bowls Divide the cooked jasmine rice among serving bowls. Arrange the glazed Sweet Chili Chicken on top of the rice. Add cucumber slices, shredded carrots, and bell pepper around the chicken. Drizzle the coconut lime sauce generously over the chicken and vegetables. Garnish with fresh cilantro leaves and chopped green onions. Serve immediately with lime wedges on the side for an extra burst of freshness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 14g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg