Sweet Chili Chicken Bowl (Print-Friendly Version)

Tender chicken glazed with sweet chili sauce, served over jasmine rice with fresh vegetables and coconut lime drizzle.

# Ingredients List:

→ Chicken and Marinade

01 - 680 grams boneless, skinless chicken thighs or breasts
02 - 80 milliliters sweet chili sauce
03 - 30 milliliters low-sodium soy sauce
04 - 15 milliliters honey
05 - 2 cloves garlic, minced
06 - 5 grams fresh ginger, grated
07 - 15 milliliters sesame oil

→ Coconut Lime Drizzle

08 - 120 milliliters full-fat coconut milk
09 - 30 milliliters fresh lime juice
10 - 6 grams lime zest
11 - 5 milliliters honey
12 - 1.25 milliliters salt
13 - 1 tablespoon fresh cilantro, chopped

→ Rice or Base

14 - 370 grams jasmine rice or cauliflower rice

→ Vegetables and Garnish

15 - 1 cucumber, diced
16 - 100 grams shredded purple cabbage
17 - 1 red bell pepper, julienned
18 - 75 grams edamame beans
19 - 15 grams fresh cilantro leaves
20 - 2 green onions, sliced
21 - 1 tablespoon sesame seeds

→ Cooking Oil

22 - 30 milliliters olive oil

# Detailed Cooking Steps:

01 - Cut chicken into bite-sized pieces and combine with sweet chili sauce, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Let marinate for 15 minutes.
02 - Whisk together coconut milk, fresh lime juice, lime zest, honey, and salt until smooth. Fold in chopped fresh cilantro.
03 - Cook jasmine rice according to package instructions until tender.
04 - Heat olive oil in a skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes until golden brown and thoroughly cooked. Add reserved marinade during the last 2 minutes to form a glaze.
05 - Dice the cucumber, julienne the red bell pepper, and shred the purple cabbage.
06 - Divide cooked rice among four bowls. Arrange chicken, cucumber, cabbage, bell pepper, and edamame into separate sections.
07 - Drizzle coconut lime sauce over each bowl. Garnish with fresh cilantro leaves, sliced green onions, and sesame seeds before serving.

# Helpful Hints:

01 - Score the chicken before marinating to enhance flavor absorption.
02 - Use full-fat coconut milk for a richer, creamier drizzle.
03 - Ensure chicken reaches an internal temperature of 74°C to confirm doneness.
04 - Store cooked components separately to maintain texture and prevent sogginess.

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