Description
This vibrant bowl combines tender sweet chili chicken, fluffy rice, fresh vegetables, and a creamy coconut lime drizzle for a satisfying and crave-worthy meal.
Ingredients
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1½ pounds (680 g) boneless, skinless chicken breast, cut into bite-sized pieces
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2 tablespoons olive oil
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¾ cup (180 ml) sweet chili sauce
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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½ teaspoon salt
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¼ teaspoon black pepper
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2 cups (370 g) jasmine rice, uncooked
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4 cups (960 ml) water
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¾ cup (180 ml) full-fat coconut milk
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1 tablespoon lime zest
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2 tablespoons fresh lime juice
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1 tablespoon honey
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½ teaspoon salt
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1 cup (100 g) shredded carrots
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1 cup (120 g) red bell pepper, thinly sliced
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1 cup (90 g) cucumber, sliced
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½ cup (15 g) fresh cilantro, chopped
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2 green onions, thinly sliced
Instructions
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Rinse jasmine rice and cook with water according to package directions. Fluff and set aside.
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Heat olive oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through.
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Add garlic and ginger, then stir in sweet chili sauce, soy sauce, and rice vinegar. Simmer until thick and glossy.
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In a bowl, whisk coconut milk, lime zest, lime juice, honey, and salt until smooth.
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Assemble bowls with rice, chicken, vegetables, and drizzle with coconut lime sauce. Garnish and serve.
Notes
Store leftovers in separate containers for best texture. Add the coconut lime drizzle just before serving for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes