Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (or canola oil)
- 1/4 cup sweet chili sauce (ensure no alcohol content)
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes (optional, for extra heat)
- 1/4 cup full-fat coconut milk (canned, unsweetened)
- 1 tbsp fresh lime juice
- 1 tsp honey or maple syrup
- Pinch of salt
- 3 cups cooked jasmine rice or brown rice
- 1 cup steamed broccoli florets or snap peas
- 1 red bell pepper, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- In a medium bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. This helps create a slightly crispy exterior.
- Prepare the Sweet Chili Sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using). Set this flavorful sauce aside.
- Whip up the Coconut Lime Drizzle: In another small bowl, whisk together the full-fat coconut milk, fresh lime juice, honey (or maple syrup), and a pinch of salt until the mixture is smooth and well combined. Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces in a single layer. Cook for 4-6 minutes, flipping occasionally, until they are golden brown and thoroughly cooked through. If necessary, cook in two batches to avoid overcrowding and ensure proper browning.
- Glaze the Chicken: Reduce the heat to medium. Pour the prepared sweet chili sauce over the cooked chicken. Toss gently to coat the chicken completely, allowing the sauce to simmer and thicken for 1-2 minutes until it beautifully clings to the chicken. Remove the skillet from heat.
- Assemble Your Bowls: Divide the cooked jasmine or brown rice evenly among four serving bowls. Arrange the glistening sweet chili chicken alongside the steamed broccoli florets, snap peas, and thinly sliced red bell pepper.
- Drizzle and Garnish: Generously drizzle the creamy coconut-lime sauce over the chicken and vegetables in each bowl. Finish with a sprinkle of fresh chopped cilantro, a dash of toasted sesame seeds, and a fresh lime wedge for an extra burst of zest. Serve immediately and enjoy!
Notes
For a vegetarian twist, swap the chicken for pan-fried firm tofu or tempeh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently. Adjust the amount of red pepper flakes to customize your spice level. For an extra kick of freshness, try adding a sprinkle of chopped peanuts or cashews before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg