Description
A vibrant and flavorful bowl featuring sweet chili–marinated chicken served over fluffy rice and finished with a creamy coconut lime drizzle.
Ingredients
- Chicken
- 1 lb boneless skinless chicken thighs or breasts
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce (or tamari)
- 2 tbsp olive oil or coconut oil
- Base
- 1 cup jasmine rice (or quinoa)
- Coconut Lime Drizzle
- 1 cup coconut milk
- 2 tbsp fresh lime juice
- Toppings
- 1 cup diced fresh tomatoes
- 2 tbsp chopped green onions
- Salt and pepper, to taste
- Optional: sesame seeds, lime wedges
Instructions
- In a shallow dish, combine chicken, sweet chili sauce, soy sauce, olive oil, salt, and pepper. Marinate 20 minutes to 2 hours.
- Rinse rice and cook according to package directions. Fluff and keep warm.
- Heat oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until caramelized.
- Pour remaining marinade into skillet and simmer until thickened.
- Whisk coconut milk, lime juice, and a pinch of salt until smooth.
- Assemble bowls with rice, sliced chicken, tomatoes, and green onions.
- Drizzle with coconut lime sauce and garnish with sesame seeds or lime wedges.
Notes
- Add fresh cilantro or diced avocado for extra flavor.
- Best enjoyed fresh while rice is warm.
- Use low-sodium soy sauce if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Fusion