Description
Sticky-sweet glazed chicken over fluffy rice with fresh veggies and a creamy coconut-lime finish.
Ingredients
- Boneless chicken thighs (or breasts)
- Sweet chili sauce
- Cooked jasmine rice
- Coconut milk
- Soy sauce or tamari
- Garlic (minced)
- Lime juice + zest
- Honey or brown sugar
- Olive oil
- Cucumber (sliced)
- Shredded cabbage or greens
- Green onions & cilantro (garnish)
Instructions
- Season chicken lightly and sear in a hot skillet with oil until deeply browned.
- Add garlic, sweet chili sauce, soy sauce, and honey; simmer until sticky and glazed.
- Whisk coconut milk with lime juice, zest, and a pinch of salt for the drizzle.
- Slice chicken into thick strips.
- Divide rice among bowls and top with chicken.
- Add fresh veggies around the bowl.
- Drizzle generously with coconut lime sauce and garnish.
Notes
- For a spicier kick, add red pepper flakes to the chicken mixture.
- Feel free to substitute vegetables based on your preference.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg