Thai Sweet Chili Chicken Bowl with Coconut Lime Drizzle (Print Version)
Thai Sweet Chili Chicken Bowl features tender chicken, vibrant veggies, and a zesty coconut lime drizzle. A flavorful, easy weeknight meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Sweet Chili Chicken Core
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1/2 cup Thai sweet chili sauce
03 -
2 tbsp low-sodium soy sauce
04 -
1 tbsp rice vinegar
05 -
1 tsp toasted sesame oil
06 -
2 cloves garlic, minced
07 -
1 tsp fresh ginger, grated
08 -
1 tbsp olive oil
→ Vibrant Bowl Builders
09 -
1 1/2 cups jasmine rice, uncooked
10 -
2 cups broccoli florets
11 -
1 large red bell pepper, thinly sliced
12 -
1 cup shredded carrots
→ Zesty Coconut Lime Drizzle
13 -
1/2 cup light coconut milk (canned)
14 -
2 tbsp fresh lime juice
15 -
1 tsp honey or maple syrup
16 -
1 tsp fish sauce
→ Aromatic Garnishes
17 -
1/4 cup fresh cilantro, chopped, for garnish
18 -
1/4 cup roasted peanuts, chopped, for garnish
19 -
2 green onions, thinly sliced, for garnish
# Instructions:
01 -
Cook 1 1/2 cups jasmine rice according to package directions. This forms the base of your delicious Thai Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Set aside once cooked and keep warm.
02 -
In a small bowl, whisk together 1/2 cup light coconut milk, 2 tbsp fresh lime juice, 1 tsp honey or maple syrup, and 1 tsp fish sauce. This Zesty Coconut Lime Drizzle will add a bright, tangy finish to your bowl.
03 -
In a medium bowl, combine 1/2 cup Thai sweet chili sauce, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves minced garlic, and 1 tsp grated fresh ginger. Stir well.
04 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
05 -
In the same skillet, add 2 cups broccoli florets and 1 large red bell pepper, thinly sliced. Sauté for 3-5 minutes until tender-crisp. Stir in 1 cup shredded carrots for the last minute of cooking.
06 -
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared chili sauce mixture. Toss everything together to coat well and heat through for 1-2 minutes. This completes the core of your Thai Sweet Chili Chicken Bowl with Coconut Lime Drizzle.
07 -
Divide the cooked jasmine rice among 4 bowls. Top generously with the Thai sweet chili chicken and vegetable mixture. Drizzle each bowl with the Zesty Coconut Lime Drizzle.
08 -
Garnish each Thai Sweet Chili Chicken Bowl with Coconut Lime Drizzle with 1/4 cup chopped fresh cilantro, 1/4 cup chopped roasted peanuts, and 2 thinly sliced green onions. Serve immediately.
# Notes:
01 -
For a spicier kick, add 1/4 tsp red pepper flakes to the sweet chili sauce mixture.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
03 -
Feel free to substitute other vegetables like snap peas, mushrooms, or baby corn for variety.
04 -
To save time, use pre-cooked rice or pre-chopped vegetables from the grocery store.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Saucepan
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Whisk
07 -
Small bowl
08 -
Large serving bowls
# Nutrition Facts (Per Serving):
Calories: 750 kcal
Total Fat: 29 g
Total Carbohydrate: 82 g
Protein: 41 g