Sweet Chili Chicken Bowl with Coconut
Enjoy a delightful Sweet Chili Chicken Bowl with Coconut, featuring marinated chicken thighs, jasmine rice, and a creamy coconut lime sauce for a burst of flavor.
Equipment
- Shallow dish
- skillet
- small bowl
- fork
Ingredients
- 4 boneless skinless chicken thighs
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 cup coconut milk
- 2 tablespoons fresh lime juice
- 1 cup diced fresh tomatoes
- 1/4 cup chopped green onions or chives
- Salt and pepper to taste
- Optional: sesame seeds, lime wedges
Instructions
- Marinate chicken thighs in a mixture of sweet chili sauce, soy sauce, olive oil, salt, and pepper for 20 minutes to 2 hours.
- Rinse jasmine rice until the water is clear, then cook according to package directions and keep warm.
- Cook the marinated chicken in a skillet over medium-high heat for 4–5 minutes per side until caramelized, then simmer with remaining marinade until thickened.
- Mix coconut milk, lime juice, and a pinch of salt in a small bowl until smooth.
- Serve rice in bowls topped with sliced chicken, diced tomatoes, green onions, and drizzle with coconut lime sauce.
- Garnish with sesame seeds and lime wedges if desired.
Notes
Best served fresh for optimal texture and flavor. Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently, and add cold coconut lime sauce before serving.