Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle offers a perfect balance of sweet, tangy, and savory flavors. Juicy marinated chicken thighs are pan-cooked and served over fluffy jasmine rice with fresh tomatoes, green onions, and a refreshing coconut lime sauce, making it an easy and delicious meal for any day of the week.
Ingredients
Scale
Chicken and Marinade
- 1 pound Boneless Skinless Chicken Thighs
- 1/2 cup Sweet Chili Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Rice
- 1 cup Jasmine Rice
- Water, as needed to cook rice
Coconut Lime Drizzle
- 1/2 cup Coconut Milk
- 2 tablespoons Fresh Lime Juice
- Salt, to taste
Toppings and Garnishes
- 1 cup Diced Fresh Tomatoes
- 1/4 cup Chopped Green Onions or Chives
- Sesame Seeds, to taste (optional)
- 1 wedge Lime, for serving (optional)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken thighs with sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well to coat the chicken evenly. Cover and let it marinate for at least 20 minutes to allow the flavors to develop.
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Add the rinsed rice and the appropriate amount of water (according to package instructions) to a pot. Cook the rice on low heat for about 15 minutes or until tender and fluffy.
- Cook the Chicken: Heat a skillet over medium-high heat and add a little olive oil. Place the marinated chicken thighs in the skillet and cook for 4-5 minutes on each side until fully cooked through and browned. Pour in the remaining marinade and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken.
- Make the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and salt until smooth. Adjust lime juice to your taste preference to achieve the perfect balance of tanginess.
- Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top with the cooked sweet chili chicken, diced fresh tomatoes, and chopped green onions. Drizzle generously with the coconut lime sauce.
- Garnish and Serve: Sprinkle sesame seeds over the bowls for added crunch and visual appeal. Serve with lime wedges on the side for extra zest if desired. Enjoy your sweet chili chicken bowl warm!
Notes
- Marinating the chicken longer (up to 2 hours) will enhance the flavor even more.
- You can substitute jasmine rice with basmati or brown rice if preferred, adjusting cooking time accordingly.
- For a spicier kick, add red chili flakes or fresh chopped chili to the marinade.
- The coconut lime drizzle can be prepared ahead and refrigerated for up to 2 days.
- To make this dish gluten free, ensure the soy sauce is tamari or a gluten-free alternative.
