Description
A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender marinated chicken thighs cooked to perfection and served over fluffy jasmine rice. Topped with fresh tomatoes, green onions, and a luscious coconut lime drizzle, this dish offers a perfect balance of sweet, tangy, and savory flavors ideal for a quick and satisfying dinner.
Ingredients
Scale
Chicken Marinade
- 4 boneless skinless chicken thighs
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Rice
- 1 cup jasmine rice
- 1 cup coconut milk
Coconut Lime Drizzle
- 2 tablespoons fresh lime juice
- Pinch of salt
Toppings
- 1 cup diced fresh tomatoes
- 1/4 cup chopped green onions or chives
- Optional: sesame seeds
- Optional: lime wedges
Instructions
- Marinate the Chicken: Place the chicken thighs in a shallow dish and combine with sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well to coat evenly. Cover and marinate for 20 minutes or up to 2 hours in the refrigerator to develop flavor.
- Cook the Rice: Rinse jasmine rice under cold water until clear to remove excess starch. Cook the rice according to package instructions, typically by boiling or steaming, until tender. Fluff the cooked rice gently with a fork to separate grains.
- Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of olive oil. Remove chicken from marinade, reserving the leftover marinade. Cook the chicken thighs for 4 to 5 minutes per side, or until deeply caramelized and cooked through. Pour the reserved marinade into the skillet and simmer until it bubbles and thickens, coating the chicken.
- Prepare Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until the mixture is smooth and well combined. Taste and adjust the lime juice for desired tanginess.
- Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top with the caramelized chicken thighs, diced fresh tomatoes, and chopped green onions or chives.
- Serve and Garnish: Drizzle the coconut lime sauce over the assembled bowls. Garnish with optional sesame seeds and lime wedges for additional flavor and presentation. Serve immediately.
Notes
- Marinating the chicken longer enhances the flavor but avoid exceeding 2 hours to prevent texture change.
- Rinsing the jasmine rice helps achieve a light, fluffy texture.
- You can substitute chicken thighs with chicken breasts, but adjust cooking time accordingly.
- The coconut lime drizzle can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- For a spicier kick, add chopped fresh chili or chili flakes to the marinade.
