Description
Dive into sweet-spicy heaven with this tropical chicken bowl – it’s like a beach vacation for your taste buds, no passport required!
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp (30ml) vegetable oil
- 3 cloves garlic, minced
- ⅓ cup (80ml) sweet chili sauce
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15g) brown sugar
- ½ tsp red pepper flakes
- ½ cup (120ml) full-fat coconut milk
- 2 tbsp (30ml) fresh lime juice
- 1 tsp lime zest
- 1 tbsp (15ml) honey
- 1 small garlic clove, minced
- ¼ tsp salt
- 2 cups (400g) jasmine rice
- 1 red bell pepper, thinly sliced
- 1 cup (100g) shredded carrots
- 1 cucumber, thinly sliced
- ¼ cup chopped cilantro
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
- Combine coconut milk, lime juice, lime zest, honey, one minced garlic clove, and salt in a small bowl. Whisk until smooth and set aside.
- Rinse jasmine rice and cook according to package instructions. When done, fluff with a fork and keep covered.
- Pat chicken pieces dry. Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown.
- Flip chicken and cook for another 2-3 minutes. Add remaining minced garlic and cook for 30 seconds until fragrant.
- Add sweet chili sauce, soy sauce, rice vinegar, and brown sugar. Stir to coat chicken evenly. Reduce heat to medium and simmer for 2-3 minutes until sauce thickens and chicken is fully cooked (165°F/74°C).
- Sprinkle with red pepper flakes and stir to incorporate.
- Divide cooked rice among four bowls. Top with sweet chili chicken, bell pepper slices, carrots, and cucumber.
- Drizzle with coconut lime sauce and garnish with cilantro and green onions.
- Serve with lime wedges on the side for extra flavor.