Ingredients
For the Chicken and Marinade:
- 1½ lbs boneless, skinless chicken thighs or breasts, diced into bite-sized pieces
- ½ cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey (optional, for added sweetness)
- Juice of 1 lime
- Salt and pepper to taste
For the Coconut Lime Drizzle:
- ½ cup full-fat canned coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon plain Greek yogurt or mayonnaise
- 1 teaspoon honey or maple syrup
- Pinch of sea salt
For the Bowl Components:
- 2 cups cooked white or brown rice
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup cucumber slices or matchsticks
- 1 avocado, sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds (optional)
- Lime wedges, for serving
Instructions
In a large mixing bowl or zip-top bag, combine the sweet chili sauce, soy sauce, garlic, ginger, lime juice, and honey. Stir well. Add the chicken pieces and mix to coat thoroughly. Seal the container and marinate in the refrigerator for at least 30 minutes and up to 2 hours. This gives the chicken time to soak up the sauce and become more flavorful. If you’re short on time, even 15 minutes will still enhance the taste.
Step 2: Prepare the Coconut Lime DrizzleIn a small bowl, whisk together the coconut milk, lime juice, Greek yogurt (or mayo), honey, and salt. This creates a smooth, tangy drizzle with a touch of sweetness. Taste the sauce—if you prefer more tartness, add another splash of lime; for a sweeter profile, a little extra honey works wonders. Refrigerate the sauce while you cook to help it thicken slightly and allow the flavors to meld.
Step 3: Cook the ChickenHeat a tablespoon of oil in a large nonstick skillet over medium-high heat. Remove the chicken from the marinade (discard any leftover marinade) and cook in batches to avoid overcrowding the pan. Cook for about 4–5 minutes on each side, or until the chicken is browned and cooked through. The sugars in the marinade will help the chicken caramelize and form a sticky glaze. Set the cooked chicken aside.
Step 4: Prep the Rice and VeggiesWhile the chicken cooks, prepare the rice if it hasn’t already been made. Fluff it with a fork and keep warm. At the same time, chop or shred your veggies. You can use a mandolin or food processor to speed up slicing the cabbage and carrots. Slice the cucumbers thinly, and cut the avocado just before serving to prevent browning.
Step 5: Assemble the Bowls
To build each bowl, start with a scoop of rice as the base. Add a generous amount of cabbage, carrots, and cucumber around the edges. Place sliced avocado neatly on one side. Spoon the cooked sweet chili chicken into the center, then drizzle the coconut lime sauce over the top. Garnish with chopped cilantro, a sprinkle of sesame seeds, and a wedge of lime for added zest.
Notes
- Use what you have: This recipe is very forgiving. You can replace red cabbage with green, carrots with bell peppers, or even skip the avocado if needed.
- Shortcut option: If you’re short on time, use a store-bought coleslaw mix for the veggies and instant rice.
- Sauce consistency: Full-fat coconut milk makes the drizzle thicker. If you use light coconut milk, you might need to add a spoonful of Greek yogurt or mayo to help it coat better.
- Marinate efficiently: For maximum flavor in minimum time, marinate the chicken while prepping your vegetables and cooking the rice.
- Prevent sticking: Ensure your skillet is hot before adding the chicken, and don’t move the chicken pieces too early—they’ll release naturally once they sear.
- Make extra: Double the recipe and store leftovers for up to 4 days in airtight containers. Keep the sauce separate and drizzle just before eating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes