Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A vibrant and flavorful bowl combining tender chicken with jasmine rice, fresh vegetables, and a creamy coconut lime drizzle, perfect for weeknight dinners or special gatherings.
Ingredients
For the chicken and marinade
- 1 lb chicken breasts or thighs Cut into bite-sized pieces
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the coconut lime drizzle
- ½ cup coconut milk
- 1 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp Greek yogurt or mayonnaise
For the bowl assembly
- 2 cups cooked jasmine rice
- ½ cup cucumber slices
- ½ cup shredded carrots
- 2 tbsp fresh cilantro, chopped
- 2 green onions sliced
- 1 tbsp sesame seeds
Instructions
Preparation
- In a mixing bowl, blend the sweet chili sauce, soy sauce, minced garlic, and grated ginger to create the marinade.
- Cut the chicken into bite-sized pieces and marinate it in the mixture for at least 20 minutes.
- In a separate bowl, combine coconut milk, lime juice, lime zest, and Greek yogurt (or mayonnaise) and whisk together until smooth.
Cooking
- Heat a skillet over medium heat and add the marinated chicken.
- Cook for about 6 to 8 minutes or until the chicken is thoroughly cooked and has a golden caramelized exterior.
Assembly
- In vibrant bowls, start with a layer of warm jasmine rice.
- Add the cooked chicken on top, followed by cucumber slices, shredded carrots, chopped cilantro, and sliced green onions.
- Drizzle the chilled coconut lime sauce over the assembled bowls and sprinkle sesame seeds on top.
Notes
For best results, marinate chicken for longer if possible and avoid overcrowding the skillet to achieve caramelization. Feel free to customize ingredients based on your preferences.