Description
How to make a sweet chili chicken bowl with vibrant veggies and a creamy coconut lime drizzle that’s ready in under 30 minutes.
Ingredients
- Chicken & Base:
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 1.5 cups uncooked Jasmine rice
- Vibrant Veggies:
- 1 large red bell pepper, thinly sliced
- 2 cups fresh broccoli florets
- 2 medium carrots, julienned or thinly sliced
- Flavor Builders:
- 1/2 cup good quality sweet chili sauce
- 1/2 cup full-fat coconut milk
- 1 large lime, juiced and zested
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce
- Pantry Staples & Seasonings:
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Cook Rice: Start your Jasmine rice according to package directions. While it cooks, prep your chicken and all the vibrant veggies. This ensures everything is ready for your Sweet Chili Chicken Bowl.
- Mix Drizzle: In a small bowl, whisk together the coconut milk, lime juice, and lime zest until well combined. This creamy, tangy coconut lime drizzle will perfectly complement your Sweet Chili Chicken Bowl. Set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, cooking for about 30 seconds until fragrant. This builds a foundational flavor for the chicken.
- Cook Chicken: Add chicken pieces to the skillet. Cook for 5-7 minutes until browned and almost cooked through. Stir in bell pepper, broccoli, and carrots, cooking for another 3-4 minutes until tender-crisp.
- Finish Chicken: Pour in the sweet chili sauce and soy sauce, tossing to coat the chicken and vegetables. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and caramelize. Ensure everything is beautifully glazed.
- Assemble Bowls: Divide the fluffy Jasmine rice among four bowls. Top generously with the vibrant sweet chili chicken and vegetable mixture. This is where your Sweet Chili Chicken Bowl truly comes together.
- Garnish & Serve: Drizzle each bowl with the creamy coconut lime sauce. Sprinkle with fresh cilantro and toasted sesame seeds. Serve your delicious Sweet Chili Chicken Bowl immediately for a fantastic weeknight meal!
Notes
Prevent mushy veggies by cooking them only until tender-crisp, about 3-4 minutes, to retain their vibrant crunch.
Store leftover Sweet Chili Chicken Bowl in an airtight container in the refrigerator for 3-4 days; refrigerate promptly for safety.
Chicken thighs can substitute chicken breast for a richer, juicier result; cook 7-9 minutes before adding vegetables.
Serve this vibrant Sweet Chili Chicken Bowl immediately; it pairs wonderfully with a crisp Sauvignon Blanc or light cucumber salad.
Prep veggies and chicken 1-2 days ahead in airtight containers. Prepare the coconut lime drizzle fresh just before serving for best taste.
**Allergy Information:** Soy, Gluten, Tree Nuts, Sesame