Description
A colorful bowl featuring sweet and spicy chicken with coconut lime drizzle.
Ingredients
Scale
- 1.5 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
Instructions
- In a medium-sized bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Add the chicken thighs and marinate for at least 30 minutes.
- In a separate bowl, combine the full-fat coconut milk, juice of another lime, and a spoonful of sweet chili sauce. Mix well and chill.
- Heat a grill pan over medium-high heat, add olive oil, and cook the marinated chicken thighs for 5–6 minutes on each side until fully cooked.
- Assemble the bowls with jasmine rice as the base, add the sliced chicken, drizzle with coconut lime sauce, and garnish with cilantro, green onions, and crushed red pepper.
Notes
For best flavor, marinate the chicken longer if possible. If serving a crowd, consider doubling the recipe.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 850 mg
- Protein: 30 g