Description
This Sweet Chili Chicken Bowl with Zesty Coconut Lime Drizzle is a vibrant and flavorful dish featuring tender marinated chicken thighs cooked to perfection and served atop fluffy jasmine rice. Fresh vegetables like red bell pepper, cucumber, and shredded carrot add a refreshing crunch, complemented by a creamy, tangy coconut lime drizzle infused with honey and a hint of spice. Perfect for a quick and satisfying meal that balances sweet, savory, and zesty notes.
Ingredients
Scale
For the Chicken Marinade and Cooking
- 1 lb boneless skinless chicken thighs
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
For the Bowl
- 2 cups cooked jasmine rice
- 1 cup red bell pepper, sliced
- 1 cup cucumber, diced
- 1 medium carrot, shredded
- 1/4 cup cilantro, chopped
For the Zesty Coconut Lime Drizzle
- 1/2 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tbsp honey
- 1/4 tsp red pepper flakes
- Salt, to taste
- Pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, combine the sweet chili sauce, soy sauce, grated fresh ginger, and minced garlic. Add the chicken thighs and toss well to coat. Cover and let marinate for at least 20 minutes to absorb the flavors.
- Cook the Chicken: Heat vegetable oil in a skillet over medium heat. Add the marinated chicken thighs and cook for 6 to 8 minutes per side until they are golden brown and cooked through. Remove from heat and slice into pieces.
- Prepare Jasmine Rice: Cook jasmine rice according to package instructions until tender and fluffy. Divide the cooked rice evenly between serving bowls as the base.
- Make the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, fresh lime juice, lime zest, honey, red pepper flakes, salt, and pepper until smooth and creamy.
- Assemble the Bowls: Top each bowl of rice with sliced chicken, red bell pepper slices, diced cucumber, shredded carrot, and chopped cilantro for vibrant color and texture.
- Serve with Drizzle: Drizzle the zesty coconut lime sauce generously over each bowl and serve immediately for a fresh, tangy finish.
Notes
- Marinate the chicken for longer (up to 2 hours) for more intense flavor.
- Use boneless skinless chicken breasts as an alternative if preferred, adjusting cooking time accordingly.
- Adjust the red pepper flakes in the drizzle to control the heat level.
- For a lower-calorie version, reduce the coconut milk or substitute with light coconut milk.
- Cook jasmine rice ahead of time and reheat to save preparation time.
