Description
Craving a flavorful dinner? Try our Sweet Chili Chicken Bowl with Coconut Lime Drizzle for a delicious twist on a classic dish. Discover the recipe now!
Ingredients
Scale
- 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons (30ml) vegetable oil
- 3 cloves garlic, minced
- 1/2 cup (120ml) sweet chili sauce
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 1 tablespoon (15g) brown sugar
- 1 red bell pepper, diced
- 1/2 cup (120ml) coconut milk (full-fat)
- 2 tablespoons (30ml) fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon (15ml) honey
- 1/4 teaspoon salt
- 2 cups (400g) cooked jasmine rice
- 1 cup (150g) shredded carrots
- 1/2 cup (75g) sliced cucumber
- 1/4 cup (10g) fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 tablespoon (9g) sesame seeds
Instructions
- Step 1: Prepare the Rice Start by cooking 2 cups of jasmine rice according to package instructions. While the rice cooks, you can prepare the other components. Once done, fluff with a fork and set aside to cool slightly. Remember, slightly warm rice works best for absorbing the flavors of your Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
- Step 2: Make the Coconut Lime Drizzle In a small saucepan, combine the coconut milk, lime juice, lime zest, honey, and salt. Heat over low heat, whisking gently until just warm and well combined—about 2-3 minutes. You’re looking for the honey to fully integrate with the coconut milk, creating a smooth, pourable sauce. Remove from heat and set aside, giving it an occasional stir to prevent a skin from forming.
- Step 3: Prepare the Chicken Pat the chicken cubes dry with paper towels—this helps achieve better browning. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed) and let them cook undisturbed for 3 minutes to develop a golden crust. Flip and cook for another 2-3 minutes.
- Step 4: Create the Sweet Chili Sauce Reduce heat to medium and add the minced garlic to the chicken, stirring for 30 seconds until fragrant. Pour in the sweet chili sauce, soy sauce, rice vinegar, and brown sugar. Stir to combine, then add the diced red bell pepper. Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken pieces with a glossy glaze and the peppers slightly soften.
- Step 5: Assemble Your Bowls Divide the cooked rice among four bowls, creating a base for your masterpiece. Top each bowl with a generous portion of the sweet chili chicken, making sure to include plenty of sauce. Arrange the shredded carrots and sliced cucumber around the chicken. Drizzle the coconut lime sauce generously over everything—don’t be shy here!
- Step 6: Garnish and Serve Finish your Sweet Chili Chicken Bowl with Coconut Lime Drizzle by sprinkling fresh cilantro, sliced green onions, and sesame seeds over the top. These fresh elements provide color contrast and bright flavors that complement the rich, sweet-spicy chicken. Serve immediately while the chicken is still warm and the vegetables are crisp.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg