Sweet Chili Chicken Bowl with Coconut Lime Drizzle
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle brings restaurant-quality flavors to your kitchen.
Equipment
- Large skillet or wok
- Cutting Board
- Sharp knife
- Medium saucepan
- Whisk
- Measuring cups and spoons
- 4 serving bowls
Ingredients
- 1 lb boneless chicken thighs cubed
- 3 tbsp sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber diced
- 1/2 cup red cabbage sliced
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp honey
- Salt to taste
Instructions
- Heat oil in large skillet over medium heat.
- Add cubed chicken to the hot skillet.
- Cook chicken for 8-10 minutes until golden.
- Mix sweet chili sauce with soy sauce.
- Pour sauce over cooked chicken pieces.
- Toss chicken until evenly coated and glazed.
- Whisk coconut milk, lime juice, and honey.
- Season drizzle with salt to taste.
- Divide rice among four serving bowls evenly.
- Top with glazed chicken and fresh vegetables.
- Drizzle coconut lime sauce over each bowl.
Notes
- Use chicken thighs for juicier, more flavorful meat
- Don't overcook chicken to prevent it from drying
- Make extra drizzle - it's incredibly delicious
- Prep vegetables ahead for quicker assembly time
- Serve immediately while chicken is still warm