Sweet Chili Chicken Bowl w/Coconut Drizzle
A vibrant and flavorful bowl of tender chicken in sweet chili sauce, layered over jasmine rice and topped with sautéed veggies and a refreshing coconut lime drizzle.
Equipment
- 1 Skillet for browning chicken
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts your protein base
- ½ cup sweet chili sauce the sweet flavor kicker
- 1 tablespoon soy sauce adds salty depth
- 1 tablespoon olive oil for cooking and browning
- 1 cup jasmine rice fluffy and tender grain
- 1 ¼ cups water cooking partner for jasmine rice
- 1 cup broccoli florets fresh green veggies
- ½ red bell pepper sliced — a bit of crunch and color
- ¼ cup shredded carrot sweet and good for texture
- ⅓ cup canned coconut milk creamy base for drizzle
- 1 teaspoon lime zest for zing in the drizzle
- 1 tablespoon lime juice keeps things bright and fresh
- 1 teaspoon honey sweeten your drizzle up
- Salt to taste
- Fresh cilantro for garnish
Instructions
Instructions
- Cook jasmine rice with water according to package instructions and set aside.
- In a bowl, mix sweet chili sauce with soy sauce, then toss sliced chicken in it to coat.
- Heat olive oil in skillet over medium heat. Add chicken and brown for 8–10 minutes until cooked through.
- Add broccoli, bell pepper, and shredded carrot to chicken and sauté for 5 more minutes.
- Whisk coconut milk, lime zest, lime juice, honey, and salt in a small bowl for drizzle.
- Assemble bowls: add rice, top with chicken and veggies.
- Drizzle with coconut lime sauce, garnish with cilantro, and serve.
Notes
Save time by prepping rice and chopped veggies in advance. Store leftovers separately and reheat gently for best texture.