Description
A delicious Tropical Sweet Chili Chicken Bowl topped with a creamy coconut lime sauce, perfect for a flavorful meal.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken thighs
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1/4 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
- Begin by preparing the creamy coconut lime sauce. In a mixing bowl, combine coconut milk, lime juice, lime zest, garlic powder, and a pinch of salt. Stir well until the mixture is smooth and creamy, then set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, transfer the chicken to a cutting board and allow it to rest for a few minutes before slicing it into bite-sized pieces.
- In the same skillet, toss in the sliced red bell pepper and snap peas. Stir-fry for 3-4 minutes until they are vibrant and just tender.
- Pour the sweet chili sauce and soy sauce over the vegetables, mixing well to ensure everything is coated. Allow it to cook for an additional 2 minutes to meld the flavors.
- To serve, scoop a generous portion of jasmine rice into each bowl. Top with the sliced chicken, sautéed vegetables, and sprinkle with green onions and cilantro. Finish by drizzling the creamy coconut lime sauce over the top.
Notes
- For an extra kick, consider adding sliced jalapeños or a splash of sriracha to the sweet chili sauce.
- Feel free to swap chicken thighs for chicken breasts or tofu for a delightful vegetarian twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg