Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Ingredients

For the Chicken:

• 1 lb (450g) boneless skinless chicken thighs or breasts, cut into bite-sized pieces

• 2 tablespoons sweet chili sauce

• 1 tablespoon soy sauce

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• Salt and pepper, to taste

For the Bowl:

• 2 cups cooked jasmine or basmati rice

• 1 cup shredded carrots

• 1 cup steamed broccoli florets

• 1 avocado, sliced

• 2 green onions, sliced

• Fresh cilantro, for garnish

• Lime wedges, for serving

For the Coconut Lime Drizzle:

• ½ cup coconut milk (full fat for creaminess)

• Juice of 1 lime

• 1 tablespoon honey or maple syrup

• 1 teaspoon grated fresh ginger

• Pinch of salt

🧑‍🍳 Instructions

1. Cook the Chicken:

• In a bowl, toss chicken pieces with sweet chili sauce, soy sauce, olive oil, garlic powder, salt, and pepper.

• Heat a large skillet over medium-high heat.

• Add chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and nicely glazed.

2. Prepare the Coconut Lime Drizzle:

• In a small bowl, whisk together coconut milk, lime juice, honey, grated ginger, and salt until smooth.

• Adjust sweetness or tanginess to taste by adding more honey or lime juice.

3. Assemble the Bowls:

• Divide cooked rice among bowls.

• Top with sweet chili chicken, shredded carrots, steamed broccoli, avocado slices, and green onions.

• Drizzle generously with coconut lime sauce.

• Garnish with fresh cilantro and lime wedges.

🍽️ Serving Suggestions:

• Add a sprinkle of toasted sesame seeds or crushed peanuts for extra crunch.

• Serve with a side of pickled cucumbers or kimchi for a tangy contrast.

✅ Tips:

• Use leftover cooked rice for quicker prep.

• Swap chicken for tofu or shrimp if you prefer.

• Make the drizzle ahead and store in the fridge for up to 3 days.