Why Make This Recipe
Sweet Chili Chicken Bowls with Coconut Rice is a delightful dish that combines sweet and spicy flavors with creamy coconut rice. This meal is quick to prepare and perfect for busy weeknights. It’s colorful, nutritious, and everyone in the family will enjoy it. With fresh vegetables and aromatic chicken, this recipe brings a taste of the tropics to your table.
How to Make Sweet Chili Chicken Bowls with Coconut Rice
Ingredients:
- 1 lb boneless chicken breast or thighs, sliced into bite-sized pieces
- 2-3 tablespoons sweet chili sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup jasmine or basmati rice
- 1 cup coconut milk
- Water (as required per rice cooking instructions)
- Pinch of salt
- 1 bell pepper, sliced
- 1 cup snap peas (or shredded carrots or other fresh vegetables)
- Fresh cilantro or green onions, chopped
- Wedge of fresh lime or lemon
- 1-2 tablespoons neutral cooking oil (vegetable or canola oil)
Directions:
- Rinse the jasmine or basmati rice under cold water until the water runs clear.
- In a pot, combine the rice with coconut milk, a pinch of salt, and water according to your rice-to-liquid ratio. Bring to a boil, then reduce heat to low, cover, and simmer gently until fully cooked and fluffy, about 15 minutes.
- While the rice cooks, slice the chicken into bite-sized pieces. Toss the chicken with minced garlic, grated ginger, and 2-3 tablespoons of sweet chili sauce. Let it marinate for at least 10 minutes to infuse the sweet and spicy flavors.
- Heat a splash of cooking oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 5-7 minutes. In the last few minutes of cooking, add the sliced bell peppers, snap peas, or other chosen vegetables, sautéing just enough to keep them crisp and colorful.
- Fluff the coconut rice with a fork and divide it into serving bowls. Top with the sweet chili chicken and sautéed vegetables. Garnish with freshly chopped cilantro, green onions, and a wedge of lime or lemon. Serve immediately for the best taste and texture.
How to Serve Sweet Chili Chicken Bowls with Coconut Rice
Serve the Sweet Chili Chicken Bowls warm and fresh. After plating, you can drizzle a bit more sweet chili sauce on top for extra flavor. These bowls pair well with a slice of lime or lemon for a zesty kick. You can add more fresh herbs like basil or mint for additional aroma.
How to Store Sweet Chili Chicken Bowls with Coconut Rice
If you have leftovers, store them in an airtight container in the refrigerator. This dish can stay fresh for up to 3 days. To reheat, simply microwave until warm. Note that the coconut rice may thicken in the fridge, so adding a splash of water while reheating can help restore its creamy texture.
Tips to Make Sweet Chili Chicken Bowls with Coconut Rice
- Marinate the chicken longer, if possible, to enhance the flavors.
- You can add any vegetables you like, such as zucchini or broccoli.
- For a more substantial meal, serve with additional toppings like avocado or peanuts.
- Make sure not to overcook the vegetables; they should remain crisp and vibrant.
Variation
You can switch out the coconut milk for vegetable or chicken broth for a different flavor. For a spicier version, add red pepper flakes or sliced chili peppers while cooking the chicken.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can! Just ensure it’s fully thawed before marinating and cooking.
Q: What if I don’t have sweet chili sauce?
A: You can make a quick alternative using equal parts honey and sriracha for a similar sweet and spicy flavor.
Q: Can I make this recipe vegan?
A: Yes, substitute the chicken with tofu or your favorite plant-based protein and use a vegan sweet chili sauce.