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- 2 chicken breasts, diced - 1 cup sweet chili sauce - 2 cups jasmine rice - 1 can (14 oz) coconut milk - 1 lime, zested and juiced - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 1 tablespoon olive oil - 1 tablespoon soy sauce - Fresh cilantro, for garnish - Sliced green onions, for garnish - Salt and pepper to taste This recipe has some key ingredients that make it special. The chicken brings protein, while the sweet chili sauce adds a nice, sweet kick. Jasmine rice gives a fragrant base, and coconut milk makes it creamy and rich. You also need lime for its bright flavor. The red bell pepper adds color and crunch. Snap peas give a nice texture and freshness. Olive oil helps cook the veggies, while soy sauce adds depth. For garnishes, fresh cilantro and green onions give a pop of flavor and color. Salt and pepper round it out nicely. Each ingredient plays a role in creating a well-balanced dish. {{ingredient_image_1}} First, you need to marinate the chicken. In a medium bowl, mix diced chicken with sweet chili sauce. Add a pinch of salt and pepper to taste. This marinade makes the chicken juicy and flavorful. Let the chicken sit for at least 30 minutes. This wait is key for rich flavor. Next, it's time to cook the rice. In a pot, combine jasmine rice and coconut milk. Add the same amount of water as rice. So, if you use 1 cup of rice, add 1 cup of water. Bring the mix to a boil. Then, reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes. When done, the rice should be fluffy and ready. Now, let’s sauté the vegetables. Heat olive oil in a large skillet over medium heat. Add sliced red bell pepper and snap peas to the pan. Stir them occasionally. Cook for about 4 to 5 minutes. You want them slightly tender, but still bright and fresh. Once ready, set them aside. Now it’s time to cook the marinated chicken. In the same skillet, add the chicken and any leftover marinade. Cook over medium-high heat for about 7 to 10 minutes. Stir frequently to avoid burning. The chicken should turn fully cooked and caramelized. This adds a nice texture and flavor. Right before serving, add extra flavors to the chicken. Stir in soy sauce, lime juice, and lime zest. This brightens up the dish and gives it a fresh taste. Make sure to mix well, so the flavors blend nicely. Finally, it’s time to assemble your bowls. Fluff the coconut jasmine rice with a fork. In each bowl, place a scoop of rice. Top it with the sweet chili chicken and sautéed vegetables. Garnish with fresh cilantro and sliced green onions for a pop of color and flavor. Enjoy your delicious creation! Marinating the chicken makes a big difference. It helps the meat soak up the sweet chili sauce. This adds layers of taste. Let the chicken sit for at least 30 minutes. If you can, marinate it longer for more flavor. Using fresh ingredients is key too. Fresh produce tastes better. It also gives your dish a vibrant look. Look for bright red bell peppers and crisp snap peas. Fresh lime juice adds a zing that brightens every bite. For the best jasmine rice, cook it with coconut milk. This gives the rice a rich, creamy taste. Start by rinsing the rice to remove excess starch. Combine one cup of rice with one cup of coconut milk and one cup of water. Bring it to a boil, then reduce the heat. Cover and simmer for 15 to 20 minutes. When sautéing vegetables, heat the olive oil first. Add the sliced red bell peppers and snap peas. Stir them often to keep their crunch. Cook for just 4 to 5 minutes. You want them tender but still colorful. Pair your sweet chili chicken bowls with side dishes. A simple green salad works great. You can also serve with grilled corn or avocado slices. For presentation, use nice bowls. Layer the fluffy rice first, then add the chicken and veggies. Garnish with fresh cilantro and green onions. This makes the dish look even more appetizing. Pro Tips Marinate Longer for Depth: For even more flavor, consider marinating the chicken for a few hours or overnight in the refrigerator. This allows the sweet chili sauce to penetrate the meat more deeply. Cook Rice to Perfection: To ensure your jasmine rice is fluffy, rinse it under cold water before cooking to remove excess starch. This helps prevent it from becoming gummy. Add Crunch with Fresh Veggies: Feel free to swap in other vegetables like broccoli or carrots for added texture and nutrition. Just adjust the cooking time based on their tenderness. Garnish for Visual Appeal: Don't skip the garnishes! Fresh cilantro and sliced green onions not only add color but also enhance the overall flavor of the dish. {{image_2}} You can switch up the protein in this dish easily. If you prefer tofu, use firm tofu instead of chicken. Just cube it and marinate like the chicken. For a seafood twist, shrimp is a great choice. Cook shrimp for about 3-5 minutes until pink. If you need a plant-based option, tempeh works well, too. It adds a nice texture and absorbs flavors well. Always check for any dietary needs. Adjust the marinade and cooking time based on your choice. Want to spice things up? Add chili flakes or a drizzle of sriracha for a kick. If you love herbs, consider fresh basil or cilantro. They add brightness and depth to your dish. You can also try adding garlic or ginger for extra flavor. These ingredients blend nicely with sweet chili sauce. Experiment with what you have on hand. Each herb or spice can change the dish in exciting ways. Not a fan of jasmine rice? Quinoa is a great substitute. It’s high in protein and very filling. Brown rice can also be a good option. It has a nutty flavor and is more fiber-rich. If you are looking for low-carb options, try cauliflower rice. It cooks quickly and soaks up flavors nicely. You can also use barley for a chewy texture. Each grain can change the flavor profile and nutrition of your meal. To keep your Sweet Chili Chicken Bowls fresh, store leftovers in airtight containers. This method helps prevent moisture loss and keeps flavors intact. Refrigerate them within two hours of serving. Leftovers can last up to three days in the fridge. If you want to keep them longer, freeze the chicken and rice separately. In the freezer, they can last up to three months. When reheating, you want to keep the texture and flavor. The microwave is quick and easy, but be careful not to overheat. Use a microwave-safe dish and cover it with a damp paper towel to keep it moist. Heat in short intervals, stirring in between. If you prefer the stovetop, heat a skillet over medium heat. Add a splash of water or broth to prevent sticking, and stir until hot. To make weeknight meals easier, prep ingredients ahead. You can marinate the chicken the night before. Chop the vegetables and store them in the fridge. Cook a batch of jasmine rice and keep it ready for the week. This way, you can assemble your bowls quickly after a long day. Just reheat the chicken and rice, sauté the veggies, and you're good to go! You can use other sauces if you need a swap. Try mixing honey and soy sauce for a quick alternative. You could also use sriracha with sugar for a spicy kick. If you prefer a homemade option, mix 1 cup of ketchup with 1 tablespoon of rice vinegar and a pinch of sugar. This gives a sweet and tangy flavor that works well in this dish. Yes, you can prep this dish in advance! Marinate the chicken the night before to save time. You can cook the rice and store it in the fridge for up to three days. Sauté the veggies and keep them in a container. Just reheat everything when you're ready to serve. This makes weeknight dinners easy and quick. To avoid soggy rice, rinse it before cooking. This removes excess starch and helps it stay light. Use a 1:1 ratio of rice to coconut milk and water. Bring it to a boil, then cover and simmer on low heat. Let it sit for a few minutes after cooking to let the steam work its magic. Fluff it with a fork just before serving. To make this dish gluten-free, swap soy sauce for tamari. Tamari is a gluten-free alternative that gives you the same rich flavor without the gluten. Always check labels on sauces to ensure they are gluten-free. The other ingredients in this recipe are naturally gluten-free, making it a safe choice. Yes, frozen vegetables can be a great option. They are easy to use and save time. Just add them straight to the skillet without thawing. Cook them a bit longer to ensure they get tender. Keep an eye on the color and texture to make sure they stay vibrant and tasty. This blog post covered a mouthwatering dish featuring chicken, rice, and fresh veggies. We explored key ingredients like sweet chili sauce and coconut milk, and offered easy steps to create a flavorful meal. I shared tips for enhancing taste and provided variations to fit your needs. Remember, marinating is vital for flavor, and fresh ingredients make a big difference. With this guide, you can confidently prepare a delicious, colorful bowl that impresses. Enjoy your cooking adventure, and don’t hesitate to experiment!

Sweet Chili Chicken Bowls with Coconut Lime

A delicious and vibrant bowl featuring marinated chicken in sweet chili sauce, served over coconut jasmine rice with fresh vegetables and garnishes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces chicken breasts, diced
  • 1 cup sweet chili sauce
  • 2 cups jasmine rice
  • 14 oz coconut milk
  • 1 piece lime, zested and juiced
  • 1 piece red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for garnish sliced green onions

Instructions
 

  • In a medium bowl, combine the diced chicken, sweet chili sauce, and a pinch of salt and pepper. Let it marinate for at least 30 minutes for maximum flavor.
  • In a pot, combine the jasmine rice and coconut milk. Add an equal volume of water, then bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
  • In a large skillet or wok, heat the olive oil over medium heat. Add the sliced red bell pepper and snap peas, stirring occasionally. Cook for about 4-5 minutes, until they are slightly tender but still vibrant. Remove from the skillet and set aside.
  • In the same skillet, add the marinated chicken along with any remaining marinade. Cook over medium-high heat for about 7-10 minutes, or until the chicken is fully cooked and caramelized, stirring frequently to avoid burning.
  • Stir in the soy sauce, lime juice, and lime zest into the cooked chicken just before serving for an extra pop of flavor.
  • Fluff the coconut jasmine rice with a fork. In each serving bowl, place a generous scoop of rice, topped with the sweet chili chicken, sautéed vegetables, and garnish with fresh cilantro and sliced green onions.

Notes

Let the chicken marinate for maximum flavor.
Keyword bowl, chicken, coconut, rice, sweet chili