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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

A delightful dish combining sweet chili chicken, tender jasmine rice, fresh mixed vegetables, and a creamy coconut lime drizzle, perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked jasmine rice Prepare according to package instructions.
  • 1 lb chicken breast, cut into bite-sized pieces Ensure pieces are uniform for even cooking.
  • 1/2 cup sweet chili sauce This brings sweetness and a hint of heat.
  • 1 cup mixed vegetables (such as bell peppers, carrots, and snap peas) Use whatever fresh vegetables you prefer.
  • 1/2 cup coconut milk Provides creaminess to the drizzle.
  • 2 tablespoons lime juice Freshly squeezed is best for flavor.
  • Salt and pepper to taste
  • Lime wedges for serving Enhances flavor when squeezed over the dish.

Method
 

Preparation
  1. Heat a large skillet over medium heat and add bite-sized chicken pieces. Cook for 5-7 minutes until no longer pink, stirring occasionally.
  2. Once cooked, pour the sweet chili sauce into the skillet and stir to coat the chicken evenly. Let it simmer for a few minutes until the sauce thickens.
  3. Simultaneously, prepare the jasmine rice according to package instructions.
  4. In a separate bowl, combine coconut milk and lime juice, and mix until fully combined to create the coconut lime drizzle.
  5. In a serving bowl, layer jasmine rice at the bottom, then top with sweet chili chicken and mixed vegetables.
  6. Drizzle the coconut lime sauce generously over the top and season with salt and pepper to taste.
  7. Serve with lime wedges on the side for additional flavor.

Notes

To store leftovers, cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently to avoid drying out the chicken.