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Sweet Chili Chicken Bowls with Coconut Rice

Sweet Chili Chicken Bowls with Coconut Rice
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Sweet Chili Chicken Bowls with Coconut Rice offer a vibrant, flavorful, and easy-to-make meal combining tender, spicy chicken glazed in sweet chili sauce with fragrant and creamy coconut rice. This balanced one-bowl dish includes fresh vegetables and aromatic herbs, perfect for busy weeknights or last-minute meals, delivering boldness and comfort in every bite.

Ingredients

Protein

  • Chicken breasts or thighs, boneless (about 1 lb / 450 g)

Sauce & Marinade

  • Sweet chili sauce (4–6 tablespoons, divided)
  • Garlic (2 cloves, minced)
  • Fresh ginger (1 tablespoon, minced)
  • Lime juice (1 tablespoon)

Rice

  • Jasmine or basmati rice (1 cup)
  • Coconut milk (1 cup)
  • Water (1 cup)
  • Salt (a pinch)

Vegetables

  • Bell peppers (1 cup, sliced)
  • Carrots (1 cup, sliced or julienned)
  • Snap peas (1 cup)

Garnishes

  • Fresh herbs: cilantro or green onions (for sprinkling)
  • Lime wedges (for serving)

Others

  • Cooking oil (2 tablespoons, neutral oil such as canola or vegetable)

Instructions

  1. Prepare the Coconut Rice: Rinse your jasmine or basmati rice thoroughly to remove excess starch. Combine the rinsed rice with coconut milk, water, and a pinch of salt in a pot. Bring to a boil, then cover and simmer on low heat until the rice is fully cooked, tender, and fragrant with a creamy coconut aroma.
  2. Marinate the Chicken: While the rice cooks, mince garlic and ginger. Toss them together with the chicken pieces along with lime juice and a few tablespoons of sweet chili sauce. Let the chicken marinate for at least 10 minutes to allow the flavors to develop.
  3. Cook the Chicken: Heat cooking oil in a skillet over medium-high heat. Add the marinated chicken and cook for 4 to 5 minutes on each side until golden brown and cooked through. In the last minute of cooking, drizzle additional sweet chili sauce over the chicken to create a glossy glaze.
  4. Sauté the Vegetables: Quickly stir-fry the bell peppers, carrots, and snap peas in the same pan or steam them lightly to keep their crunch and nutrients intact.
  5. Assemble the Bowls: Fluff the cooked coconut rice and spoon it into serving bowls. Layer the glazed chicken slices on top along with the sautéed or steamed vegetables. Garnish with fresh herbs like cilantro or green onions and add a squeeze of lime for extra zest.

Notes

  • Rinse the rice well to prevent stickiness and ensure fluffy coconut rice.
  • Use fresh garlic and ginger for deeper, more vibrant flavors.
  • Keep an eye on the chicken to avoid overcooking and ensure it remains juicy and tender.
  • If adding nuts, toast them briefly in a dry pan to enhance crunch and flavor.
  • Let the cooked chicken rest a few minutes before slicing to lock in juices.

Nutrition

Keywords: sweet chili chicken, coconut rice, one bowl meal, quick dinner, gluten free, spicy chicken, easy recipe, weeknight meal

Find it online: https://dailydishez.com/sweet-chili-chicken-bowls-with-coconut-rice/