Print

Sweet Chili Chicken Bowl with Zesty Coconut Lime Drizzle

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and tropical bowl featuring juicy chicken, fresh veggies, and a creamy coconut lime drizzle.

Ingredients

Scale
  • 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
  • 2 cups cooked jasmine rice
  • 1 cup red bell pepper, sliced
  • 1 cup cucumber, diced
  • 1 medium carrot, shredded
  • 1/4 cup cilantro, chopped
  • 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

  1. Marinate the chicken in a bowl with sweet chili sauce, soy sauce, grated ginger, and minced garlic. Let it marinate for at least 20 minutes.
  2. Heat vegetable oil in a skillet over medium heat. Remove the chicken from the marinade (reserve the marinade) and cook until golden brown, about 6–8 minutes per side. Slice into bite-sized pieces.
  3. Prepare jasmine rice according to package instructions. Fluff and divide it between serving bowls.
  4. Create the coconut lime drizzle by whisking coconut milk, lime juice, lime zest, honey, red pepper flakes, salt, and pepper until smooth.
  5. Assemble the bowls by topping each rice bowl with sliced chicken, red bell pepper, cucumber, carrot, and cilantro.
  6. Drizzle the coconut lime sauce over each bowl and serve immediately.

Notes

Pairs well with cucumber salad or spring rolls. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to fluff the rice.

Nutrition

Find it online: https://lunarecipez.com/sweet-chili-chicken-bowl-coconut-lime-drizzle-2/

Scroll to Top