Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A vibrant and flavorful bowl combining sweet chili chicken, fluffy jasmine rice, and a refreshing coconut lime drizzle, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast (or tofu for a vegetarian option)
- 1/2 cup sweet chili sauce Brands like Thai Kitchen or House of Tsang
- 2 cups jasmine rice (preferably Thai jasmine rice)
- 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)
- 1/2 cup coconut milk Full-fat preferred but light works too
- 1 each lime Juice of a fresh lime is recommended
- Salt and pepper To taste
- Fresh cilantro For garnish
Instructions
Preparation
- Cook jasmine rice according to the package instructions, usually about 15 minutes, then fluff with a fork and set aside.
- In a large skillet over medium heat, add a splash of oil. Once heated, add the chicken breast and cook for 6-8 minutes on each side until golden and cooked through (internal temperature should be 165°F).
- Pour sweet chili sauce over the cooked chicken, lower heat, and let it simmer for 2-3 minutes until the sauce thickens slightly.
- In a separate bowl, whisk together coconut milk, lime juice, salt, and pepper until smooth.
- Assemble the bowl by placing jasmine rice at the bottom, layering on the chicken, followed by mixed vegetables.
- Drizzle the coconut lime sauce generously over the top and garnish with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish freezes well; ensure everything is cooled before freezing, and it lasts for up to 3 months. Adjust recipes for dietary needs, such as gluten-free or vegan options.