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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 combine tender chicken glazed in a sweet and mildly spicy chili sauce served over fluffy, fragrant coconut rice with crisp, colorful vegetables. This vibrant, flavorful dish is easy to prepare in under 30 minutes, perfect for a quick weeknight dinner but impressive enough for guests. Its versatile components allow customization for dietary preferences, making it a balanced, wholesome meal full of contrasting textures and bright flavors.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breasts or thighs

Sauce

  • 1/2 cup sweet chili sauce
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Rice

  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • Pinch of salt

Vegetables

  • 1 bell pepper, sliced
  • 1 cup snap peas
  • 2 scallions, sliced

Other

  • 2 tbsp vegetable or olive oil
  • Juice of 1 lime
  • Salt and pepper, to taste

Optional Toppings

  • Chopped fresh cilantro
  • Toasted sesame seeds
  • Crushed peanuts

Instructions

  1. Prepare the Coconut Rice: Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch. In a saucepan, combine the rinsed rice, 1 cup coconut milk, 1 cup water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
  2. Marinate and Cook the Chicken: While the rice cooks, slice the chicken into bite-sized pieces. Toss the chicken with salt, pepper, minced garlic, and grated ginger. Heat 2 tablespoons of vegetable or olive oil in a skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, approximately 5-7 minutes.
  3. Add Sweet Chili Sauce: Pour 1/2 cup sweet chili sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly and let simmer for 2-3 minutes to thicken the sauce slightly and infuse the chicken with flavor.
  4. Sauté the Vegetables: In the same skillet or a separate pan, add a splash of oil and quickly sauté sliced bell peppers, snap peas, and scallions for about 3-4 minutes until crisp-tender and vibrant in color.
  5. Assemble the Bowls: Divide the fluffed coconut rice evenly between serving bowls. Top each bowl with the sweet chili chicken and sautéed vegetables. Finish with a squeeze of fresh lime juice and garnish with optional toppings such as chopped cilantro, toasted sesame seeds, or crushed peanuts.

Notes

  • Rice soaking: Soaking jasmine rice for 20 minutes before cooking helps achieve extra fluffy coconut rice texture.
  • Even cooking: Cut chicken pieces uniformly to ensure even cooking without drying out.
  • Sauce consistency: If your sweet chili sauce is too thin, simmer it separately to thicken before mixing with the chicken.
  • Veggie crunch: Avoid overcooking vegetables; aim for crisp-tender texture for contrast.
  • Fresh lime: Add lime juice at the end for a bright, fresh flavor that balances the sweetness.

Nutrition

Keywords: Sweet chili chicken, coconut rice, quick dinner, spicy chicken bowl, weeknight meal, Asian chicken bowl, healthy chicken recipe, gluten free, flavorful chicken

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