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–+ servings

Sweet Chili Chicken Bowl with Coconut Lime Sauce

A delightful dish that combines vibrant flavors and fresh ingredients, perfect for busy weeknights or cozy weekend dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: main
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 cups cooked jasmine rice This fluffy rice serves as the perfect base for your bowl.
  • 1 pound boneless, skinless chicken thighs Tender and juicy, chicken thighs are ideal for marinating.
  • 1/2 cup sweet chili sauce This sauce adds a delightful sweetness and a hint of spice.
  • 1 tablespoon soy sauce A splash of soy sauce enhances the umami flavor.
  • 1 tablespoon vegetable oil Used for cooking the chicken, it helps achieve a golden crust.
  • 1 piece red bell pepper, sliced This adds a pop of color and crunch to your bowl.
  • 1 cup snap peas These sweet and crisp peas provide a fresh bite.
  • 1/4 cup green onions, chopped Green onions add a mild onion flavor and a nice garnish.
  • 1/4 cup cilantro, chopped Fresh cilantro brings a burst of herbal freshness.
Coconut Lime Drizzle
  • 1/2 cup coconut milk This creamy base gives the drizzle its rich texture.
  • 1 tablespoon lime juice Fresh lime juice adds a zesty kick.
  • 1 teaspoon lime zest Zest enhances the lime flavor, making it more vibrant.
  • 1 tablespoon honey A touch of honey balances the acidity of the lime.
  • to taste salt A pinch of salt brings all the flavors together.

Equipment

  • skillet
  • medium bowl
  • small saucepan

Method
 

  1. Marinate the chicken by combining sweet chili sauce and soy sauce in a medium bowl, add chicken thighs, coat well, cover, and refrigerate for at least 30 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat, remove chicken from marinade, cook for 5-7 minutes on each side until golden brown and cooked through.
  3. Prepare the coconut lime drizzle by boiling the reserved marinade in a small saucepan, then simmer for 5 minutes. In a separate bowl, whisk together coconut milk, lime juice, lime zest, honey, and salt.
  4. Assemble the bowl by layering cooked jasmine rice, sliced chicken, steamed red bell pepper, snap peas, drizzle with thickened marinade and coconut lime sauce, and garnish with green onions and cilantro.

Nutrition

Calories: 450kcalProtein: 30gSodium: 800mg

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