Description
A delightful mix of sweet chili chicken, fresh veggies, and a creamy coconut lime drizzle, perfect for busy weeknights or weekend treats.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/2 cup unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- In a bowl, toss chicken pieces with sweet chili sauce and soy sauce. Marinate for at least 10 minutes.
- Heat a large skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until fully cooked and caramelized.
- In a small bowl, whisk together coconut milk, lime juice, mayonnaise, honey, and a pinch of salt and pepper until smooth. Set aside.
- Divide cooked jasmine rice among serving bowls. Top each with cooked chicken, shredded carrots, and sliced cucumber.
- Drizzle each bowl with the creamy coconut lime sauce and sprinkle with chopped fresh cilantro before serving.
Notes
Adjust the sweetness by varying the amount of sweet chili sauce. Use fresh lime juice for the best flavor. Feel free to substitute chicken with shrimp or tofu.