Description
A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender marinated chicken thighs cooked to perfection and served over fluffy jasmine or basmati rice. This dish is complemented by fresh vegetables and a zesty coconut lime drizzle, making it a delightful fusion of sweet, tangy, and savory flavors perfect for a quick and healthy weeknight meal.
Ingredients
Scale
Chicken and Vegetables
- 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)
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 absorb 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 the chicken 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 as desired.
- Assemble the bowls: Divide the cooked jasmine or basmati rice evenly among four bowls. Top each with cooked chicken, shredded carrots, sliced bell peppers, and steamed broccoli florets.
- Drizzle the sauce and garnish: Pour the coconut lime drizzle over each bowl, then garnish with chopped fresh cilantro if using.
- Serve: Serve the bowls immediately while warm for the best flavor and texture experience.
Notes
- Marinating the chicken longer than 15 minutes (up to 1 hour) can enhance the flavor even more.
- If you prefer a spicier kick, add some crushed red pepper flakes to the marinade.
- To make this recipe gluten-free, ensure the soy sauce used is gluten-free tamari.
- The coconut lime drizzle can be prepared in advance and stored in the refrigerator for up to 2 days.
- You can substitute the chicken thighs with boneless skinless chicken breasts, although thighs remain juicier.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
