Sweet Chili Chicken Bowl (Printable Version)
Pan-seared chicken, jasmine rice, fresh veggies, and coconut-lime drizzle create a colorful, flavor-packed bowl.
# Ingredients:
→ Protein
01 -
2 boneless skinless chicken breasts, sliced
→ Rice
02 -
1 cup jasmine rice
03 -
500 ml water or chicken broth
→ Vegetables
04 -
1 red bell pepper, thinly sliced
05 -
1/2 red onion, thinly sliced
06 -
1 cup shredded carrots
07 -
1/2 cup chopped cucumber
08 -
2 tablespoons chopped green onions
→ Seasonings and Oils
09 -
1 tablespoon olive oil
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/2 teaspoon paprika
13 -
1 tablespoon sesame seeds (optional)
→ Sweet Chili Sauce
14 -
80 ml sweet chili sauce
15 -
1 tablespoon soy sauce
16 -
1 teaspoon sriracha (optional)
17 -
1 teaspoon sesame oil
→ Coconut Lime Drizzle
18 -
80 ml canned coconut milk
19 -
1 tablespoon lime juice
20 -
1 teaspoon honey
21 -
Pinch of salt
# Steps:
01 -
Cook jasmine rice following package instructions using water or chicken broth. Keep warm after cooking.
02 -
Whisk together sweet chili sauce, soy sauce, sriracha, and sesame oil in a small bowl until smooth.
03 -
Heat olive oil in a skillet over medium-high heat. Season sliced chicken with salt, black pepper, and paprika. Sear chicken until golden and cooked through, approximately 6 to 8 minutes.
04 -
Pour the sweet chili sauce mixture over the cooked chicken. Stir gently and simmer for 2 to 3 minutes until sauce thickens slightly.
05 -
In a separate bowl, mix coconut milk, lime juice, honey, and a pinch of salt until well combined.
06 -
Divide jasmine rice into serving bowls. Top rice with sweet chili chicken, sliced red bell pepper, red onion, shredded carrots, and chopped cucumber.
07 -
Drizzle coconut lime sauce over the assembled bowls. Garnish with chopped green onions and optional sesame seeds. Serve warm.
# Notes:
01 -
Use chicken broth instead of water when cooking rice for enhanced flavor.