Sweet Chili Chicken Bowl with Coconut Lime Drizzle (Print Version)
Flavorful sweet chili chicken bowl with a refreshing coconut lime drizzle. A quick and vibrant meal packed with delicious Asian-inspired tastes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Sweet Chili Chicken Core
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1/2 cup sweet chili sauce
03 -
2 tbsp low-sodium soy sauce
04 -
1 tbsp rice vinegar
05 -
1 tsp toasted sesame oil
06 -
2 cloves garlic, minced
07 -
1 tsp fresh ginger, grated
→ Vibrant Bowl Foundation
08 -
1 1/2 cups jasmine rice
09 -
3 cups water (for rice)
10 -
1 head broccoli, cut into small florets (about 3 cups)
11 -
1 large red bell pepper, thinly sliced
→ Tropical Lime Drizzle
12 -
1/2 cup full-fat coconut milk (canned)
13 -
2 tbsp fresh lime juice
14 -
1 tsp honey or maple syrup
15 -
Pinch of salt
→ Fresh Garnishes & Aromatics
16 -
1/4 cup fresh cilantro, chopped, for garnish
17 -
2 green onions, thinly sliced, for garnish
18 -
1 tsp sesame seeds, for garnish
# Instructions:
01 -
Combine 1 1/2 cups jasmine rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
02 -
In a small bowl, whisk together 1/2 cup full-fat coconut milk, 2 tbsp fresh lime juice, 1 tsp honey or maple syrup, and a pinch of salt. This tropical lime drizzle adds a bright, creamy finish to your Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Set aside.
03 -
In a medium bowl, combine 1/2 cup sweet chili sauce, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves minced garlic, and 1 tsp grated fresh ginger. This forms the flavorful sauce for your Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
04 -
Heat a large skillet or wok over medium-high heat. Add 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
05 -
In the same skillet, add 1 head broccoli florets and 1 large red bell pepper, thinly sliced. Sauté for 3-5 minutes until crisp-tender. Return the cooked chicken to the skillet.
06 -
Pour the prepared sweet chili sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for 1-2 minutes until the sauce slightly thickens and coats the ingredients. This completes the core of your Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
07 -
Divide the cooked jasmine rice among 4 bowls. Top with the sweet chili chicken and vegetable mixture. Drizzle generously with the coconut lime drizzle. Garnish with 1/4 cup fresh chopped cilantro, 2 thinly sliced green onions, and 1 tsp sesame seeds.
# Notes:
01 -
For an extra flavor boost, marinate the chicken pieces in half of the sweet chili sauce mixture for at least 15-30 minutes before cooking.
02 -
Feel free to swap broccoli and bell pepper for other quick-cooking vegetables like snap peas, carrots, or spinach. Tofu or shrimp can also be used instead of chicken.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet, adding a splash of water if needed.
04 -
Add a sprinkle of chopped peanuts or cashews for an extra layer of crunch and nutty flavor to your bowl.
# Tools You'll Need:
01 -
large skillet or wok
02 -
saucepan
03 -
cutting board
04 -
chef's knife
05 -
whisk
06 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 649 kcal
Total Fat: 20 g
Total Carbohydrate: 68 g
Protein: 44 g