Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal showcasing tender, caramelized chicken thighs marinated in a sweet chili and soy sauce blend, served over fragrant jasmine or basmati rice with fresh vegetables. The dish is finished with a creamy, tangy coconut lime drizzle that adds a tropical twist, perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
For the Chicken and Bowl
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red or yellow)
- 1 cup steamed broccoli florets
- 1/4 cup chopped fresh cilantro (optional)
For the Coconut Lime Drizzle
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon grated fresh ginger
- Pinch of salt
Instructions
- Marinate the chicken: In a bowl, toss the bite-sized chicken thigh pieces with sweet chili sauce and soy sauce, ensuring everything is well coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and has a slightly caramelized exterior.
- Prepare the coconut lime drizzle: In a small bowl, whisk together coconut milk, lime juice, honey (or maple syrup), grated fresh ginger, and a pinch of salt. Taste and adjust the sweetness or tanginess according to your preference.
- Assemble the bowls: Divide the cooked jasmine or basmati rice evenly among four bowls. Top each bowl with the cooked chicken, shredded carrots, sliced bell peppers, and steamed broccoli florets.
- Add the drizzle and garnish: Drizzle the prepared coconut lime sauce over each bowl. Garnish with chopped fresh cilantro if desired.
- Serve immediately: Enjoy the bowls warm as a wholesome and flavorful meal.
Notes
- For a spicier kick, add sliced fresh chili peppers or a dash of chili flakes to the marinade.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- Use low-sodium soy sauce to reduce salt content if preferred.
- The coconut lime drizzle can be made ahead and stored in an airtight container in the fridge for up to 2 days.
- For a vegan version, replace chicken with tofu or tempeh and use maple syrup instead of honey.
