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Sweet Chili Chicken Bowl with Coconut Lime Drizzl

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

A vibrant, flavor-packed chicken bowl featuring tender chicken marinated in sweet chili sauce, fresh vegetables, and a creamy coconut lime drizzle. Perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/4 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey for chicken marinade
  • 1 teaspoon grated ginger fresh recommended
  • 1 clove garlic minced
  • 1/2 teaspoon black pepper
  • 1/4 cup coconut milk full-fat recommended
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon honey for coconut lime drizzle
  • 1/4 teaspoon salt
  • 2 cups cooked quinoa or rice
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup chopped cucumber
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped peanuts optional topping
  • Lime wedges for serving

Equipment

  • Large skillet or wok
  • Medium bowl
  • Small bowl
  • Whisk

Method
 

  1. In a medium bowl, combine olive oil, sweet chili sauce, soy sauce, honey, grated ginger, minced garlic, and black pepper. Whisk until well blended, then add chicken cubes. Toss thoroughly to coat each piece and let marinate for 15 minutes.
  2. Heat large skillet or wok over medium-high heat until properly hot. You'll know it's ready when a drop of water sizzles immediately. Add marinated chicken in a single layer, allowing space between pieces. Cook for 8-10 minutes, stirring occasionally, until chicken reaches internal temperature of 165°F and develops caramelized edges with a golden-brown color.
  3. While chicken cooks, prepare coconut lime drizzle. In a small bowl, whisk together coconut milk, fresh lime juice, honey, and salt until smooth and creamy. Set aside at room temperature.
  4. Assemble bowls by dividing cooked quinoa or rice among four serving bowls (about 1/2 cup per bowl). Arrange equal portions of shredded carrots, red cabbage, cucumber, and cilantro over the grain base.
  5. Top each bowl with hot chicken, distributing evenly. Drizzle generously with coconut lime sauce, sprinkle with chopped peanuts if desired, and serve immediately with lime wedges on the side.

Notes

Store leftover chicken and vegetables separately in airtight containers for up to 3 days. Keep coconut lime drizzle separate until serving. For variations, try with shrimp or tofu, or adjust vegetables based on preference.