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A vibrant bowl of sweet chili chicken with julienned carrots, cucumber, and red peppers over jasmine rice with a coconut lime drizzle.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 645
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1.5 cups jasmine rice
  • 2.25 cups wate r
  • 0.5 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic , minced
  • 2 tablespoons vegetable oil
  • 0.5 cup full -fat canned coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon hone y
  • 1 red bell pepper, thinly sliced
  • 1 large carrot , julienned
  • 1 cucumber , thinly sliced
  • 0.25 cup fresh cilantro, chopped

Method
 

  1. Combine jasmine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
  2. In a small mixing bowl, whisk together coconut milk, lime juice, lime zest, and honey until smooth. Set aside for the drizzle.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken cubes and sauté for 6 to 8 minutes until browned and fully cooked through.
  4. Add minced ginger and garlic to the skillet and cook for 1 minute until fragrant.
  5. Reduce heat to medium. Add sweet chili sauce and soy sauce to the chicken. Stir to coat and simmer for 2 to 3 minutes until the sauce thickens into a glaze.
  6. Portion the cooked rice into four serving bowls.
  7. Arrange sliced bell peppers, carrots, and cucumbers over the rice.
  8. Top each bowl with the sweet chili chicken.
  9. Drizzle the prepared coconut lime sauce over each bowl and garnish with fresh cilantro.