Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A delightful dish featuring tender chicken breast coated in sweet chili sauce, served over jasmine rice and topped with mixed vegetables and a coconut lime drizzle.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces Use fresh high-quality chicken for best flavor.
- 1/2 cup sweet chili sauce Adjust sweetness to preference.
- 2 cups cooked jasmine rice Cook rice according to package instructions.
- 1 cup mixed vegetables (bell peppers, carrots, broccoli) Feel free to use seasonal vegetables.
- 1/2 cup coconut milk Use full-fat coconut milk for a richer flavor.
- 1 tablespoon lime juice Fresh lime juice is preferred.
- Salt and pepper to taste Enhance the flavors of the dish.
- Fresh cilantro for garnish (optional) Adds color and flavor.
Instructions
Preparation
- Heat a non-stick pan over medium heat and add the bite-sized chicken pieces.
- Cook the chicken for about 7-10 minutes, stirring occasionally, until fully cooked and slightly golden.
- Pour the sweet chili sauce over the chicken in the pan, stirring to coat evenly.
- Continue to cook for an additional 2-3 minutes until the sauce is heated through.
Coconut Lime Drizzle
- In a separate bowl, mix together the coconut milk with lime juice.
- Season with a pinch of salt and pepper to taste, stirring until smooth.
Assembly
- Plate a generous portion of cooked jasmine rice at the bottom of each serving bowl.
- Spoon the sauce-coated chicken over the rice and top with mixed vegetables.
- Drizzle the coconut lime mixture over the chicken and rice.
- Garnish with freshly chopped cilantro if desired.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the microwave or on the stove. Consider using tofu or chickpeas for a vegetarian version.