Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful dish featuring juicy marinated chicken thighs cooked to perfection, served over fluffy jasmine rice, and finished with a refreshing coconut lime sauce, fresh tomatoes, and a sprinkle of green onions and sesame seeds. Perfect for a balanced and comforting meal with a harmony of sweet, tangy, and savory notes.
Ingredients
Scale
Chicken Marinade
- 1 pound Boneless Skinless Chicken Thighs
- 1/2 cup Sweet Chili Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Rice
- 1 cup Jasmine Rice
- Water (as per rice package instructions)
Coconut Lime Drizzle
- 1/2 cup Coconut Milk
- 2 tablespoons Fresh Lime Juice
- Salt to taste
Additional Toppings
- 1 cup Diced Fresh Tomatoes
- 1/4 cup Chopped Green Onions or Chives
- Sesame Seeds to taste (optional)
- 1 wedge Lime (optional)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the boneless skinless chicken thighs with sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix thoroughly to coat the chicken evenly. Cover and marinate for at least 20 minutes to allow flavors to infuse.
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Add the rice and the appropriate amount of water to a pot according to package instructions. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and fluffy.
- Cook the Chicken: Heat a skillet over medium heat and add a small amount of olive oil. Place the marinated chicken thighs in the skillet and cook for 4-5 minutes on each side until fully cooked through and nicely caramelized. Pour in any remaining marinade and cook for an additional 2-3 minutes to thicken the sauce and coat the chicken.
- Prepare the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust the lime juice or salt as desired to achieve a balanced creamy and tangy drizzle.
- Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top with the cooked sweet chili chicken, diced fresh tomatoes, and chopped green onions or chives. Drizzle generously with the coconut lime sauce.
- Garnish and Serve: Sprinkle sesame seeds over the bowls for added crunch and garnish with lime wedges on the side for an optional extra zest. Serve immediately and enjoy a flavorful, comforting meal.
Notes
- Marinating the chicken for longer than 20 minutes (up to 2 hours) will enhance the flavor even more.
- Rinsing jasmine rice thoroughly ensures the rice stays fluffy and separate.
- Adjust the amount of lime juice in the coconut drizzle to suit your preferred tanginess.
- Sesame seeds add a nice texture but can be omitted or substituted with toasted nuts.
- To make this dish gluten free, ensure the soy sauce used is gluten free.
- This recipe can also be prepared with chicken breast, but thighs remain juicier and more tender.
