Description
A delicious sweet chili chicken bowl served over rice with fresh veggies and topped with a creamy coconut lime drizzle for a bright, tropical finish.
Ingredients
Scale
- 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 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
- In a bowl, toss chicken pieces with sweet chili sauce and soy sauce. Let marinate for at least 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes until cooked through and slightly caramelized.
- Prepare the coconut lime drizzle by whisking together coconut milk, lime juice, honey, ginger, and salt in a small bowl. Adjust sweetness or tanginess to taste.
- Divide cooked rice among bowls. Top with cooked chicken, shredded carrots, bell peppers, and steamed broccoli.
- Drizzle the coconut lime sauce over each bowl and garnish with chopped cilantro if desired.
- Serve immediately.
Notes
- Use chicken breast if preferred, but thighs stay juicier.
- For extra heat, add a dash of sriracha to the marinade or drizzle.
- Swap veggies based on preference or season — snap peas, zucchini, or spinach work well.
- Can be made ahead; reheat chicken gently to avoid drying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 18g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg