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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 spicy chili sauce served over fragrant, creamy coconut-infused jasmine rice. This quick and satisfying dish balances sweet, spicy, and creamy flavors with vibrant vegetables and fresh garnishes, making it perfect for an easy weeknight meal or crowd-pleasing dinner.

Ingredients

Scale

Protein

  • 1 lb boneless chicken breasts or thighs, chopped

Sauce & Aromatics

  • 1/2 cup sweet chili sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon oil (vegetable or olive)

Rice

  • 1 cup long-grain jasmine rice
  • 1 cup coconut milk
  • 1 cup water

Vegetables

  • 1 cup mixed vegetables (bell peppers, snap peas, broccoli, carrots, or edamame)

Garnishes

  • 2 green onions, sliced
  • Fresh cilantro, chopped
  • Lime wedges (optional)

Instructions

  1. Prepare the Coconut Rice: Rinse jasmine rice under cold water until the water runs clear. Combine jasmine rice, coconut milk, and water in a pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until the rice is tender and fluffy. Remove from heat and let it sit covered to finish steaming.
  2. Cook the Chicken: Heat oil in a skillet over medium-high heat. Add minced garlic and grated ginger, cooking until fragrant, about 1 minute. Add the seasoned chicken pieces to the skillet and sear until golden brown and cooked through, about 5–7 minutes per side depending on thickness.
  3. Glaze the Chicken with Sweet Chili Sauce: When the chicken is nearly cooked, pour in the sweet chili sauce and toss to coat evenly. Let the sauce simmer gently until it thickens slightly and forms a sticky, glossy glaze on the chicken.
  4. Prepare the Vegetables: While the chicken simmers in the sauce, lightly sauté your chosen vegetables in a separate pan over medium heat until tender-crisp, maintaining their vibrant color and crunch.
  5. Assemble the Bowls: Fluff the coconut rice with a fork and spoon it into serving bowls. Top generously with the sweet chili chicken and sautéed vegetables. Garnish with sliced green onions, fresh cilantro, and a wedge of lime for extra brightness.

Notes

  • Rest the coconut rice covered after cooking to allow it to absorb moisture and become fluffy.
  • Use fresh garlic and ginger for a deeper, more vibrant flavor compared to powders.
  • Cook the chicken in batches if necessary to avoid overcrowding the pan and ensure a good sear.
  • Simmer the sweet chili sauce gently so it thickens and sticks to the chicken well.
  • Adjust spice levels by increasing or decreasing sweet chili sauce or adding fresh chili flakes or sriracha.

Nutrition

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

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