Easy Sweet Chili Chicken Bowl
A crispy and savory dish featuring tender chicken coated in sweet chili sauce, accompanied by a refreshing coconut lime drizzle.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs (cubed)
- 1 cup sweet chili sauce
- 1 tablespoon soy sauce (ensure it's Halal-certified)
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (grated)
- 1 cup cooked jasmine rice (or your preferred rice)
- 1 tablespoon coconut milk
- 1 tablespoon lime juice (freshly squeezed)
- to taste fresh cilantro (for garnish)
- optional veggies (like bell peppers or carrots)
Instructions
Preparation
- Start by cubing your chicken thighs. Ensure they are of even size for uniform cooking.
- In a bowl, combine the sweet chili sauce, soy sauce, minced garlic, and grated ginger. Mix well, then toss the cubed chicken into this flavorful marinade. Let it sit for about 10-15 minutes.
Cooking
- Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for approximately 10-12 minutes or until the chicken is cooked through and slightly caramelized.
- Stir occasionally to prevent sticking and ensure even cooking.
Drizzle and Assemble
- In a small bowl, whisk together the coconut milk and lime juice until smooth. Set it aside.
- To serve, scoop a portion of cooked jasmine rice into a bowl, top it generously with the sweet chili chicken, and drizzle with the coconut lime mixture. Garnish with fresh cilantro and any optional veggies you’d like.
Enjoy
- Dig into your delightful bowl of flavors!
Notes
Substitutions include chicken breast or tofu for a vegetarian option. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Reheat in a skillet over medium heat with a splash of water to maintain moisture.