Sweet Chili Chicken Bowl with Coconut Lime Drizzle

• servings: 4 servings
• active time: 45 minutes
• total time: 1 hour

Ingredients

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.