Sweet Chili Chicken Bowl
A delightful blend of juicy chicken, vibrant vegetables, and fragrant coconut lime sauce, this Sweet Chili Chicken Bowl is easy to prepare and perfect for any occasion.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Use fresh, high-quality chicken for the best flavor
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 clove garlic, minced
For the Rice
- 1 cup jasmine or basmati rice, cooked Follow package instructions to cook
For the Coconut Lime Sauce
- 1/2 cup full-fat coconut milk
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon honey Adjust sweetness to taste
- 1 pinch salt
For the Vegetables
- 1 medium bell pepper, sliced
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumbers
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro, chopped
Instructions
Preparation and Marinating
- Mix sweet chili sauce, soy sauce, and minced garlic in a bowl.
- Add chicken pieces, ensuring they are well-coated, and marinate for about 10 minutes.
Cooking Rice
- Cook jasmine or basmati rice according to package instructions. Fluff with a fork and set aside.
Making Coconut Lime Sauce
- In a small mixing bowl, whisk together coconut milk, lime juice, honey, and a pinch of salt. Adjust sweetness or tanginess to taste.
Cooking Chicken
- Heat a skillet over medium-high heat and add a splash of oil.
- Add marinated chicken and cook for about 5 to 7 minutes until caramelized and cooked through.
Preparing Vegetables
- Slice bell pepper, shred carrots, and thinly slice cucumbers.
Assembly
- Start with a base of rice in a serving bowl, layer with chicken, followed by vegetables.
- Drizzle coconut lime sauce over everything and garnish with sesame seeds and cilantro.
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Notes
Serve freshly made. Pair with lime wedges for extra freshness, and consider serving with a light salad or spring rolls. Store leftovers in an airtight container for up to 3-4 days.