Recipes
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
4 servings
servings45 minutes
active time1 hour
total timeIngredients
1 ½ lbs boneless skinless chicken thighs
1/2 cup sweet chili sauce (plus extra for drizzle)
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
Juice of 1 lime (plus extra wedges for garnish)
1/2 cup full-fat coconut milk
1 tsp chili sauce or sriracha (optional, for drizzle heat)
3 cups cooked jasmine rice
1/4 cup chopped fresh cilantro
2 green onions, chopped
Crushed red pepper (optional)
Salt to taste
Olive oil for cooking
Directions
In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and marinate for at least 30 minutes.
In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Chill until ready to use.
Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken thighs for 5–6 minutes per side, or until fully cooked and caramelized. Let rest, then slice.
Assemble bowls by adding jasmine rice, topping with sliced chicken, and drizzling with coconut lime sauce.
Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.
4 servings
servings45 minutes
active time1 hour
total time