Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful meal perfect for a quick weeknight dinner. Marinated chicken thighs are cooked to tender perfection and combined with fresh vegetables and fluffy jasmine rice. A tangy coconut lime drizzle adds a refreshing and creamy finish to this colorful, Asian-inspired bowl.
Ingredients
Scale
For the Chicken and Bowl:
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red or yellow)
- 1 cup steamed broccoli florets
- 1/4 cup chopped fresh cilantro (optional)
For the Coconut Lime Drizzle:
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- Pinch of salt
Instructions
- Marinate the Chicken: In a bowl, toss chicken pieces with sweet chili sauce and soy sauce. Let marinate for at least 15 minutes to infuse the flavors.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes until it is cooked through and slightly caramelized on the edges.
- Prepare the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, lime juice, honey, grated fresh ginger, and a pinch of salt. Adjust the sweetness or tanginess according to your preference.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top each bowl with cooked chicken, shredded carrots, sliced bell peppers, and steamed broccoli florets.
- Add the Drizzle and Garnish: Drizzle the coconut lime sauce over each bowl. Garnish with chopped fresh cilantro if desired for a fresh herbal note.
- Serve: Serve the bowls immediately for the best taste and texture.
Notes
- You can substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs tend to be juicier.
- For a spicier kick, add a pinch of chili flakes to the marinade or drizzle extra sweet chili sauce on top.
- Vegetables can be swapped or added according to seasonal availability or personal preference.
- Use maple syrup instead of honey to keep the drizzle vegan-friendly.
- Leftover bowls can be stored covered in the refrigerator for up to 2 days and reheated thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
