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–+ servings
Patricia

Sweet Chili Chicken Bowl with Coconut Lime Drizzle delights your taste buds!

A delicious Sweet Chili Chicken Bowl topped with a refreshing Coconut Lime Drizzle, perfect for a satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. In a separate pot, steam the red bell pepper and snap peas until tender, about 3-4 minutes.
  4. In a small bowl, whisk together the coconut milk, lime juice, and lime zest.
  5. 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.
  6. Garnish with chopped green onions and cilantro before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 9gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 10g

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.

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