Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A delightful bowl featuring marinated chicken, jasmine rice, fresh vegetables, and a creamy coconut lime drizzle that adds a refreshing kick.
Ingredients
For the Chicken
- 1 lb chicken breasts or thighs Choose juicy cuts for tenderness.
- 1/2 cup sweet chili sauce A perfect balance of heat and sweetness.
- 2 tablespoons soy sauce Low-sodium recommended; use gluten-free if needed.
- 2 cloves garlic Minced for a fragrant punch.
- 1 teaspoon fresh ginger Grated for zestiness.
For the Coconut Lime Drizzle
- 1/2 cup coconut milk Full-fat for a creamy texture.
- 1 tablespoon lime juice Freshly squeezed for zing.
- 1 teaspoon lime zest To enhance the citrus flavor.
- 2 tablespoons Greek yogurt or mayonnaise For a smooth drizzle.
For the Bowl Assembly
- 2 cups cooked jasmine rice Prepare according to package directions.
- 1/2 cup cucumber Sliced for crunch.
- 1/2 cup shredded carrots Adds color and sweetness.
- 2 tablespoons fresh cilantro Chopped for freshness.
- 2 green onions Sliced for extra flavor.
- 1 tablespoon sesame seeds For a nutty finish.
Instructions
Marinate the Chicken
- In a medium bowl, combine sweet chili sauce, soy sauce, minced garlic, and grated ginger. Add in the sliced chicken and toss until completely coated. Allow this mixture to marinate for at least 20 minutes at room temperature or refrigerate for up to 2 hours.
Prepare the Coconut Lime Drizzle
- Whisk together the coconut milk, lime juice, lime zest, and Greek yogurt in a small bowl until smooth and creamy. Refrigerate until ready to use.
Cook the Chicken
- Heat a large skillet over medium-high heat. Lay the marinated chicken in a single layer, ensuring pieces do not touch. Cook for 3-4 minutes without stirring for golden-brown caramelization. Flip and cook for an additional 3-4 minutes until they reach an internal temperature of 165°F.
Assemble Your Bowls
- Divide the warm jasmine rice among four serving bowls. Arrange the glazed chicken pieces over the rice, adding cucumber slices and shredded carrots for color and crunch.
Drizzle and Garnish
- Generously drizzle the chilled coconut lime sauce over the chicken and vegetables. Top with fresh cilantro, sliced green onions, and a sprinkle of sesame seeds. Serve immediately.
Notes
Consider adding a splash of lime juice before serving for freshness. Incorporate sliced jalapeños or chili oil in the drizzle for heat. Store leftovers in an airtight container for up to three days. For variations, swap jasmine rice for quinoa, and experiment with vegetables such as bell peppers or corn. For a vegetarian option, use grilled tofu or chickpeas.