Description
The Sweet Chili Chicken Bowl with Coconut Lime is a vibrant and flavorful dish that perfectly balances spicy, sweet, and zesty elements. Featuring tender chicken glazed in sweet chili sauce, creamy coconut milk, and a fresh lime zing, this quick and easy recipe is ideal for a nutritious, colorful, and satisfying meal any night of the week.
Ingredients
Scale
Protein
- 1 lb chicken breast or thighs, cut into bite-sized pieces
Sauce
- 1/2 cup sweet chili sauce
- 1/2 cup coconut milk
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- Juice of 1 fresh lime
- Optional: chili flakes to taste
Vegetables
- 1 bell pepper, sliced
- 1 cup snap peas
Grains
- 2 cups cooked jasmine rice or quinoa
Garnishes
- Fresh cilantro, chopped
- Green onions, sliced
- Optional: chopped peanuts or cashews for topping
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and season lightly with salt and pepper to ensure even cooking and seasoning absorption.
- Cook the Chicken: Heat a drizzle of oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Make the Sauce: In the same skillet, sauté minced garlic and ginger for about 30 seconds until fragrant. Pour in the sweet chili sauce and coconut milk, stirring gently to combine. Bring to a simmer to meld the flavors.
- Add the Veggies: Toss in sliced bell peppers and snap peas, cooking just until tender-crisp to keep their vibrant color and crunch.
- Combine Everything: Return the chicken to the skillet, stirring well to coat with the coconut lime sauce. Squeeze fresh lime juice over the top for a bright zing and heat through for another minute.
- Serve: Spoon the fragrant jasmine rice or quinoa into bowls. Ladle the sweet chili chicken and vegetables on top, then garnish with fresh cilantro and green onions. Optionally sprinkle with chili flakes or nuts for extra heat and texture.
Notes
- Use freshly squeezed lime juice for the brightest citrus flavor.
- Do not overcook the vegetables to maintain their natural sweetness and crunch.
- Prep vegetables and measure sauces ahead of time to speed up cooking.
- Adjust the amount of sweet chili sauce to suit your preferred sweetness level.
- Lightly toast the rice or quinoa before cooking for a nutty aroma.
Nutrition
- Serving Size: 1 bowl (including rice and chicken with sauce)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: sweet chili chicken, coconut lime chicken, quick dinner, gluten free, spicy sweet chicken, Asian chicken bowl
