Description
A vibrant sweet chili chicken bowl served with rice and fresh vegetables, finished with a creamy coconut lime drizzle for a balanced sweet, savory, and zesty flavor.
Ingredients
- 500 g boneless chicken breast, sliced
- 1/3 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cups cooked jasmine rice
- 1 cup red bell pepper, sliced
- 1 cup cucumber, sliced
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey
- Salt to taste
Instructions
- In a bowl, toss chicken with sweet chili sauce and soy sauce.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 6–8 minutes until fully cooked and slightly caramelized.
- In a small bowl, whisk coconut milk, lime juice, lime zest, honey, and a pinch of salt to make the drizzle.
- Assemble bowls with cooked rice as the base.
- Top rice with sweet chili chicken, bell peppers, cucumber, and carrots.
- Drizzle coconut lime sauce over the bowl.
- Garnish with fresh cilantro and serve warm.
Notes
- You can substitute chicken with tofu or shrimp.
- Use light coconut milk for a lighter drizzle.
- Add chili flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion