Description
A delicious Sweet Chili Chicken Bowl topped with a rich coconut lime drizzle, perfect for a savory meal.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup sweet chili sauce (plus extra for drizzle)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Juice of 1 lime (plus extra wedges for garnish)
- 1/2 cup full-fat coconut milk
- 1 tsp chili sauce or sriracha (optional, for drizzle heat)
- 3 cups cooked jasmine rice
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- Crushed red pepper (optional)
- Salt to taste
- Olive oil for cooking
Instructions
- In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and marinate for at least 30 minutes.
- In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Chill until ready to use.
- Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken thighs for 5–6 minutes per side, or until fully cooked and caramelized. Let rest, then slice.
- Assemble bowls by adding jasmine rice, topping with sliced chicken, and drizzling with coconut lime sauce.
- Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.
Notes
- For a spicier version, add more chili sauce to the drizzle.
- Make sure to let the chicken rest after cooking for better slicing.
- Customize your bowl with additional toppings like avocado or chopped nuts if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 12g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg