Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a delightful fusion of flavors, combining the heat of sweet chili sauce with the creamy zest of coconut and lime. Tender, grilled chicken thighs or breasts are glazed in a sticky sauce, served over fluffy jasmine rice, and topped with a tropical drizzle that makes every bite an adventure. Ideal for busy weeknights, this dish is not only easy to prepare but also allows for customization with your favorite vegetables. Enjoy it as a nourishing meal that’s sure to be a hit at the dinner table!
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1/2 cup coconut milk
- 1 tablespoon honey
- 2 cups cooked jasmine rice
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: chili flakes
Instructions
- In a medium bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and ensure it’s well coated. Marinate for at least 30 minutes or up to 2 hours.
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until caramelized and cooked through. Let rest before slicing.
- In a small saucepan, combine coconut milk, honey, and lime juice. Simmer on low for about 5–7 minutes until thickened slightly.
- Cook jasmine rice according to package instructions and fluff with a fork.
- Assemble bowls with rice as the base, top with sliced chicken, drizzle with coconut sauce, and garnish with cilantro and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 610
- Sugar: 10g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 80mg