Description
A delicious Sweet Chili Chicken Bowl topped with a refreshing Coconut Lime Drizzle, perfect for a satisfying meal.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Salt and pepper to taste
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add the sweet chili sauce and soy sauce to the skillet, stirring to coat the chicken evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- In a separate pot, steam the red bell pepper and snap peas until tender, about 3-4 minutes.
- In a small bowl, whisk together the coconut milk, lime juice, and lime zest.
- To assemble the bowls, divide the cooked jasmine rice among serving bowls. Top with the sweet chili chicken, steamed vegetables, and drizzle with the coconut lime sauce.
- Garnish with chopped green onions and cilantro before serving.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the chicken while cooking.
- You can substitute the chicken thighs with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet and Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg