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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 deliver a vibrant, fresh, and balanced meal combining tangy sweet chili sauce, tender chicken, and creamy fragrant coconut rice. This dish is quick to prepare, customizable, and perfect for both busy weeknights and impressing guests with its colorful presentation and wholesome ingredients.

Ingredients

Scale

Protein

  • 1 pound boneless chicken breast or thighs

Rice & Liquids

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

Vegetables & Aromatics

  • Sliced bell peppers (amount as desired, approx. 1 cup)
  • Snap peas (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Sauce

  • ½ cup sweet chili sauce

Garnishes & Extras

  • Fresh lime juice (from about half a lime)
  • Chopped fresh cilantro (to taste)
  • Sliced green onions (to taste)
  • Sesame seeds (optional, for garnish)
  • 1–2 tablespoons cooking oil (for sautéing)

Instructions

  1. Prepare the Coconut Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, 1 cup water, 1 cup coconut milk, and a pinch of salt. Bring the mixture to a gentle simmer, cover the pot, and cook on low heat for 15-18 minutes until the rice is tender and fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork to enhance its creamy texture.
  2. Cook the Chicken: While the rice is cooking, heat 1 tablespoon of oil in a skillet over medium-high heat. Season 1 pound of boneless chicken breast or thighs with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and slice into bite-sized pieces.
  3. Sauté the Vegetables: In the same skillet, add more oil if needed. Add sliced bell peppers, snap peas, minced garlic, and minced ginger. Sauté on medium heat for 4-5 minutes until the vegetables are tender-crisp, retaining their vibrant color and crunch.
  4. Combine Chicken and Sauce: Return the sliced chicken to the skillet with the sautéed vegetables. Pour in ½ cup sweet chili sauce and gently toss to coat the chicken evenly. Cook for an additional 2-3 minutes, allowing the sauce to warm through and meld with the other ingredients.
  5. Assemble Bowls: Divide the coconut rice into serving bowls. Top each bowl with the sweet chili chicken and sautéed vegetables. Finish with a squeeze of fresh lime juice, a sprinkle of chopped cilantro and sliced green onions, and optional toasted sesame seeds to garnish.

Notes

  • Rinse jasmine rice thoroughly to prevent it from becoming sticky or mushy.
  • For extra flavor depth, marinate the chicken briefly in sweet chili sauce before cooking.
  • Do not overcook vegetables; keep them tender-crisp to maintain their nutrients and vibrant color.
  • Fresh cilantro and green onions brighten the dish; don’t skip these garnishes.
  • Taste the sauce as you go and adjust sweetness with a little honey or more lime juice if desired.

Nutrition

Keywords: sweet chili chicken, coconut rice, easy dinner, Asian bowl, healthy chicken recipe, gluten free, weeknight meal

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