Cooked - Sweet Chili 🌶️ Chicken Bowl With Coconut 🥥 Lime Drizzle

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sweet Chili 🌶️ Chicken Bowl With Coconut 🥥 Lime Drizzle

4.0

1 lb boneless, skinless chicken thighs (or breasts for a leaner option)

¼ cup sweet chili sauce (store-bought or homemade)

2 tablespoons soy sauce (low-sodium preferred)

1 tablespoon honey (or maple syrup for vegan option)

1 teaspoon garlic powder

½ teaspoon red pepper flakes (adjust to taste)

½ cup coconut milk (full-fat for creaminess)

2 tablespoons fresh lime juice

1 tablespoon honey (or agave for vegan)

1 teaspoon lime zest

Salt, to taste

1 cup cooked jasmine rice (or quinoa for a gluten-free option)

1 cup shredded cabbage or slaw mix

1 avocado, sliced

½ cup shredded carrots

¼ cup chopped cilantro

Lime wedges, for serving

Sesame seeds, for garnish

In a bowl, whisk together the sweet chili sauce, soy sauce, honey, garlic powder, and red pepper flakes. Add the chicken thighs and toss to coat. Let marinate for 10–15 minutes while you prep other ingredients.
Heat a skillet or grill pan over medium-high heat. Add the chicken (reserve the marinade) and cook for 5–6 minutes per side, until cooked through. Pour the reserved marinade into the pan during the last 2 minutes of cooking to glaze the chicken.
In a small bowl, whisk together the coconut milk, lime juice, honey, lime zest, and a pinch of salt. Adjust sweetness or tanginess to taste.
Divide the cooked rice between bowls. Slice the chicken and arrange it over the rice. Top with shredded cabbage, avocado slices, carrots, and cilantro. Drizzle generously with the coconut-lime sauce and sprinkle with sesame seeds.
Add lime wedges on the side for an extra squeeze of freshness. Dive in and savor the tropical flavors!

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥣Bowl

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 63 weeks ago

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