Description
Sweet Chili Chicken Bowls with Coconut Rice combine tender chicken tossed in a sweet and spicy chili sauce served over fragrant, creamy coconut-infused jasmine or basmati rice. Fresh vegetables and bright garnishes make this dish colorful, flavorful, and satisfying. Ready in under 30 minutes, it’s a perfect balanced meal for busy weeknights, offering a harmonious blend of textures and tropical flavors that can be customized to suit any dietary preference.
Ingredients
Scale
Protein and Marinade
- 1 lb boneless chicken breast or thighs, sliced into bite-sized pieces
- 2–3 tablespoons sweet chili sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Rice
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- Water (as required per rice cooking instructions)
- Pinch of salt
Vegetables
- 1 bell pepper, sliced
- 1 cup snap peas (or shredded carrots or other fresh vegetables)
Garnishes and Finishing
- Fresh cilantro or green onions, chopped
- Wedge of fresh lime or lemon
Other
- 1–2 tablespoons neutral cooking oil (vegetable or canola oil)
Instructions
- Prepare the Coconut Rice: Rinse jasmine or basmati rice under cold water until the water runs clear. In a pot, combine the rice with coconut milk, a pinch of salt, and water according to your rice-to-liquid ratio. Bring to a boil, then reduce heat to low, cover, and simmer gently until fully cooked and fluffy, about 15 minutes.
- Marinate the Chicken: While the rice cooks, slice the chicken into bite-sized pieces. Toss the chicken with minced garlic, grated ginger, and 2-3 tablespoons of sweet chili sauce. Let it marinate for at least 10 minutes to infuse the sweet and spicy flavors.
- Cook the Chicken and Vegetables: Heat a splash of cooking oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 5-7 minutes. In the last few minutes of cooking, add the sliced bell peppers, snap peas, or other chosen vegetables, sautéing just enough to keep them crisp and colorful.
- Assemble the Bowls: Fluff the coconut rice with a fork and divide it into serving bowls. Top with the sweet chili chicken and sautéed vegetables. Garnish with freshly chopped cilantro, green onions, and a wedge of lime or lemon. Serve immediately for the best taste and texture.
Notes
- Make sure to rinse the rice well to avoid gummy texture and finish steaming off the heat for fluffiness.
- Marinate chicken longer, up to an hour if possible, to deepen the flavor.
- Add vegetables towards the end of cooking to retain crunch and vibrant color.
- Use fresh garlic, ginger, and herbs for best aromatic flavor.
- Adjust sweetness and spice by adding honey or fresh chili peppers to the sauce as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg