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–+ servings
Amanda Smith

Sweet Chili Chicken Bowl with Coconut Lime Drizzle: Easy Recipe!

A delicious Sweet Chili Chicken Bowl topped with a refreshing Coconut Lime Drizzle, perfect for a quick and easy meal.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 pound boneless skinless chicken thighs
  • 1/2 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1/4 cup green onions chopped
  • 1/4 cup cilantro chopped
  • 1/2 cup coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon honey
  • Salt to taste

Method
 

  1. Start by marinating the chicken thighs in a mixture of sweet chili sauce and soy sauce for at least 30 minutes. For best results, marinate for 2 hours in the refrigerator.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for about 5-7 minutes on each side, or until fully cooked and golden brown.
  3. While the chicken is cooking, prepare the vegetables. In the same skillet, add the sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes until they are tender-crisp.
  4. Once the chicken is cooked, add the reserved marinade to the skillet and let it simmer for 2-3 minutes to thicken slightly.
  5. In a small bowl, whisk together the coconut milk, lime juice, lime zest, honey, and a pinch of salt to create the drizzle.
  6. To serve, place a scoop of jasmine rice in each bowl, top with the chicken and vegetables, and drizzle with the coconut lime sauce. Garnish with chopped green onions and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 10g

Notes

  • For a spicier kick, add a teaspoon of sriracha to the marinade.
  • You can substitute the chicken thighs with tofu or shrimp for a different protein option.

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