Description
A delicious Sweet Chili Chicken Bowl topped with a creamy Coconut Lime Drizzle, perfect for a quick and satisfying meal.
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, trimmed
- 1/4 cup green onions, sliced
- 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 medium bowl, combine the sweet chili sauce and soy sauce. Add the chicken pieces and toss to coat. Let marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
- Add the sliced red bell pepper and snap peas to the skillet. Cook for an additional 3-4 minutes until the vegetables are tender-crisp. Season with salt and pepper to taste.
- While the chicken and vegetables are cooking, prepare the coconut lime drizzle. In a small bowl, whisk together the coconut milk, lime juice, lime zest, and a pinch of salt.
- To assemble the bowls, divide the cooked jasmine rice among serving bowls. Top with the sweet chili chicken and vegetable mixture. Drizzle with the coconut lime sauce.
- Garnish with sliced green onions and chopped cilantro before serving.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the chicken marinade.
- Substitute quinoa or cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- 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