Description
A vibrant Sweet Chili Chicken Bowl with juicy, marinated chicken thighs served over jasmine rice and topped with a zesty coconut-lime drizzle, delivering a delicious blend of sweet, spicy, creamy, and tangy flavors.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs
- ½ cup sweet chili sauce
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Juice of 1 lime
- ½ cup full‑fat coconut milk
- 1 tsp chili sauce or sriracha (optional, for drizzle)
- 3 cups cooked jasmine rice
- ¼ cup fresh cilantro, chopped
- 2 green onions, chopped
- Crushed red pepper (optional)
- Olive oil for cooking
- Salt to taste
Instructions
- Whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken, toss to coat, and marinate at least 30 minutes.
- In a small bowl, mix coconut milk, lime juice, a spoonful of sweet chili sauce, and a pinch of salt. Add optional sriracha. Chill until serving.
- Heat oil in a skillet or grill pan over medium‑high. Cook thighs 5‑6 minutes per side until caramelized and cooked through. Let rest, then slice.
- Divide rice into bowls. Add sliced chicken, drizzle generously with coconut‑lime sauce.
- Top with cilantro, green onions, crushed red pepper, and lime wedges.
Notes
- Marinate the chicken longer (overnight) for deeper flavor.
- Customize with tofu or shrimp and different grains.
- Drizzle can be made spicier with sriracha or red pepper flakes.
- Refrigerate sauce separately and stir before using.
- Chicken and rice are freezer-friendly; drizzle is best fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 14g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg
