Sweet chili chicken, jasmine rice, and a coconut lime drizzle unite for a vibrant, crave-worthy bowl.
# The Ingredients You'll Need:
→ Chicken Marinade
01 - 1.5 lbs boneless skinless chicken thighs
02 - 1/2 cup sweet chili sauce
03 - 1 tbsp soy sauce
04 - 2 cloves garlic, minced
05 - 1 tsp fresh ginger, grated
06 - Juice of 1 lime
→ Coconut Lime Drizzle
07 - 1/2 cup full-fat coconut milk
08 - Juice of 1 lime
09 - 1/2 tbsp sweet chili sauce
10 - 1 tsp chili sauce or sriracha, optional
→ Bowl Assembly
11 - 3 cups cooked jasmine rice
12 - 1/4 cup chopped fresh cilantro
13 - 2 green onions, chopped
14 - Crushed red pepper, optional
15 - Salt to taste
16 - Olive oil for cooking
# Step-by-Step Instructions:
01 - In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and marinate for at least 30 minutes.
02 - In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Chill until ready to use.
03 - Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken thighs for 5–6 minutes per side, or until fully cooked and caramelized. Let rest, then slice.
04 - Add jasmine rice to bowls, top with sliced chicken, and drizzle with the prepared coconut lime sauce.
05 - Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.
