Sweet Chili Chicken Bowl with Zesty Coconut Lime Drizzle (Print Version)
Sweet Chili Chicken Bowl features tender chicken, vibrant veggies, and a refreshing coconut lime drizzle. A quick, flavorful meal for any night.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 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, cut into 1-inch pieces
02 -
1/2 cup sweet chili sauce
03 -
2 tbsp low-sodium soy sauce
04 -
1 tbsp rice vinegar
05 -
2 cloves garlic, minced
06 -
1 tsp grated fresh ginger
07 -
1 tsp toasted sesame oil
08 -
Salt and pepper to taste
→ Creamy Coconut Lime Drizzle
09 -
1/2 cup full-fat canned coconut milk
10 -
2 tbsp fresh lime juice
11 -
1 tsp lime zest
12 -
1 tsp honey
→ Vibrant Bowl Foundation
13 -
3 cups cooked jasmine rice
14 -
1/2 English cucumber, thinly sliced
15 -
1 cup shredded carrots
16 -
1 red bell pepper, thinly sliced
→ Aromatic Finishes
17 -
1/4 cup fresh cilantro, chopped, for garnish
18 -
2 green onions, thinly sliced, for garnish
19 -
1 tbsp toasted sesame seeds, for garnish
# Instructions:
01 -
In a small bowl, whisk together 1/2 cup full-fat canned coconut milk, 2 tbsp fresh lime juice, 1 tsp lime zest, and 1 tsp honey. Mix until smooth. Set aside or refrigerate while preparing the rest of your Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
02 -
In a medium bowl, combine 1/2 cup sweet chili sauce, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp grated fresh ginger, and 1 tsp toasted sesame oil. Season with salt and pepper to taste; whisk well.
03 -
Heat a large skillet or wok over medium-high heat. Add 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through.
04 -
Pour the prepared sweet chili glaze over the chicken in the skillet. Reduce heat to medium and simmer for 5-8 minutes, stirring frequently, until the sauce thickens and beautifully coats the chicken pieces. Ensure chicken is cooked through.
05 -
Divide 3 cups cooked jasmine rice evenly among four serving bowls. Artfully arrange 1/2 English cucumber (thinly sliced), 1 cup shredded carrots, and 1 red bell pepper (thinly sliced) around the rice in each bowl.
06 -
Top each bowl with a generous portion of the glazed sweet chili chicken. Drizzle liberally with the Creamy Coconut Lime Drizzle. Garnish your Sweet Chili Chicken Bowl with Coconut Lime Drizzle with 1/4 cup fresh cilantro, 2 green onions, and 1 tbsp toasted sesame seeds before serving.
# Notes:
01 -
For extra flavor, you can marinate the chicken in half of the sweet chili glaze for at least 15 minutes (or up to 4 hours) before cooking.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.
03 -
Feel free to customize your bowl with other fresh vegetables like edamame, avocado, or shredded red cabbage for added crunch and nutrition.
04 -
Add a pinch of red pepper flakes to the sweet chili glaze or a dash of sriracha to the coconut lime drizzle for an extra kick of heat.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Medium bowl
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 685 kcal
Total Fat: 30 g
Total Carbohydrate: 63 g
Protein: 37 g