Description
Today we’re making a Sweet Chili Chicken Bowl with Coconut Drizzle that’s bursting with flavors and colors! Think tender pieces of chicken, crunchy veggies, and a luscious coconut drizzle that dances on your taste buds. Let’s get cooking, friends!
Ingredients
For the Chicken: 1 ½ lbs boneless, skinless chicken breasts, 2 tablespoons olive oil, 1/4 cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, 1 clove garlic, minced, 1/2 teaspoon black pepper
For the Coconut Lime Drizzle: 1/4 cup coconut milk (full-fat recommended), 2 tablespoons lime juice, 1 tablespoon honey, 1/4 teaspoon salt
For the Bowl: 1 cup cooked quinoa or rice, 1 cup shredded carrots, 1 cup shredded red cabbage, 1 cup chopped cucumber, 1/2 cup chopped cilantro, 1/2 cup chopped peanuts (optional), Lime wedges
Instructions
Prepare the Chicken: Whisk together olive oil, sweet chili sauce, soy sauce, honey, ginger, garlic, and black pepper. Add chicken and toss to coat evenly. Marinate for at least 15 minutes.
Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly browned, about 8-10 minutes.
Make the Coconut Lime Drizzle: Whisk together coconut milk, lime juice, honey, and salt in a small bowl until smooth and creamy.
Assemble the Bowls: Divide cooked quinoa or rice evenly among four bowls. Top with shredded carrots, red cabbage, cucumber, and cilantro.
Add the Chicken: Spoon the cooked chicken over the vegetables.
Drizzle and Garnish: Generously drizzle with the coconut lime sauce. Sprinkle with chopped peanuts. Serve immediately with lime wedges.
Notes
Serving Suggestions: Pair with crispy spring rolls or an avocado salad.
Storage & Make-Ahead: Store chicken and veggies separately in airtight containers for up to three days. The drizzle can be stored for up to a week.
Expert Tips: Marinate the chicken overnight for deeper flavor. Use full-fat coconut milk for creaminess.
Variations: Substitute chicken with shrimp or tofu. For gluten-free, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai/Asian
Nutrition
- Serving Size: 1 portion
- Calories: 600
- Sugar: 10g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 40mg