Description
A quick and flavorful chicken bowl featuring sweet chili sauce and a creamy coconut lime drizzle, ready in just 30 minutes. Perfect for easy weeknight dinners with a balance of sweet, spicy, and tangy flavors.
Ingredients
- 1 lb (450g) chicken breasts, thinly sliced
- 2 cups (370g) cooked jasmine rice
- ½ cup (120ml) sweet chili sauce (Mae Ploy recommended)
- ⅓ cup (80ml) full-fat coconut milk
- 2 tablespoons (30ml) fresh lime juice
- 1 tablespoon (15ml) honey
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 medium red bell pepper, thinly sliced (about 120g)
- 2 stalks green onions, sliced
- ¼ cup (4g) fresh cilantro, chopped (optional)
- Salt and pepper, to taste
- 2 tablespoons (30ml) olive oil or avocado oil
- Optional add-ins: sliced avocado, shredded carrots or snap peas
Instructions
- Slice the chicken breasts thinly against the grain. Thinly slice the red bell pepper and chop green onions and cilantro. Mince garlic and measure out sweet chili sauce and coconut milk. If cooking rice fresh, start cooking it first (about 15 minutes).
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add sliced chicken, season with salt and pepper, and cook for about 3 minutes on one side until it starts to brown.
- Flip chicken, add minced garlic and sliced red bell pepper. Cook another 3-4 minutes until chicken is cooked through and peppers are tender but crisp.
- Pour ½ cup sweet chili sauce over chicken and peppers. Stir well to coat and simmer for 1-2 minutes until sauce thickens slightly. Add a tablespoon of water if sauce becomes too thick.
- In a small bowl, whisk together coconut milk, fresh lime juice, and honey. Adjust honey or lime juice to balance sweetness and tartness.
- Divide cooked jasmine rice between bowls. Top with sweet chili chicken and pepper mixture. Drizzle generously with coconut lime sauce. Sprinkle sliced green onions and cilantro on top. Add optional avocado slices or shredded carrots if desired.
- Serve immediately while warm.
Notes
Use thinly sliced chicken for faster cooking and better sauce absorption. Fresh lime juice is essential for the drizzle’s bright flavor. Adjust sweetness and heat by tasting the sauce and drizzle before serving. Leftover or pre-cooked rice saves time and prevents mushy texture. Substitute chicken with shrimp or tofu for variations. Add crushed red pepper flakes or sriracha for extra spice. Store leftovers in airtight container up to 3 days; reheat gently with splash of water or coconut milk. Do not freeze due to sauce separation.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
Keywords: sweet chili chicken, coconut lime drizzle, quick dinner, weeknight meal, chicken bowl, easy recipe, spicy chicken, jasmine rice bowl