Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal that combines a perfect balance of sweet, spicy, and creamy elements. Charred chicken thighs glazed in sweet chili sauce, served with fluffy jasmine rice, and topped with a tangy coconut lime drizzle make for a mouthwatering dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ½ cup sweet chili sauce (plus extra for drizzle)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Juice of 1 lime (plus extra wedges for garnish)
- ½ cup full-fat coconut milk
- 1 tsp chili sauce or sriracha (optional, for drizzle heat)
- 3 cups cooked jasmine rice
- ¼ cup chopped fresh cilantro
- 2 green onions, chopped
- Crushed red pepper (optional)
- Salt to taste
- Olive oil for cooking
Instructions
- Marinate the Chicken: In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add the chicken thighs to the bowl and marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Prepare the Coconut Lime Drizzle: In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce for added heat. Chill the drizzle until ready to use.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and drizzle with olive oil. Cook the marinated chicken thighs for 5–6 minutes per side, or until fully cooked through and caramelized. Once cooked, let the chicken rest before slicing it thinly.
- Assemble the Bowls: In serving bowls, add a generous scoop of jasmine rice as the base. Top the rice with the sliced chicken, then drizzle with the coconut lime sauce.
- Garnish and Serve: Garnish the bowls with chopped cilantro, green onions, crushed red pepper (if desired), and lime wedges. Serve immediately.
Notes
- Spicy Version: Add extra chili sauce or sriracha to the chicken marinade for a spicier kick.
- Vegetarian Option: Substitute the chicken for tofu or tempeh, marinating it in the same sauce before pan-frying.
- Rice Alternatives: Swap jasmine rice for quinoa, brown rice, or cauliflower rice for a different base.
- Extra Vegetables: Add sautéed vegetables like bell peppers, carrots, or spinach to the bowl for more color and nutrients.
- Herb Substitution: If cilantro isn’t your favorite, try using fresh mint or basil for a different fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling/Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 14g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 100mg
