Sweet Chili Coconut Chicken Bowls
Indulge in the vibrant flavors of Sweet Chili Coconut Chicken Bowls, where tender chicken meets creamy coconut and sweet chili sauce. Served over fluffy rice or quinoa, this dish not only delights the palate but also creates unforgettable moments shared with loved ones. Perfect for cozy weeknights or lively gatherings, it’s a meal that transforms simple ingredients into an extraordinary culinary experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup sweet chili sauce
- 2 cups mixed vegetables (bell peppers and broccoli)
- 2 cups cooked rice or quinoa
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
- 1-inch piece fresh ginger, grated
Instructions
- Prepare ingredients: Chop chicken into bite-sized pieces, mince garlic, slice veggies, and grate ginger.
- In a large skillet over medium heat, heat a splash of oil and cook chicken until golden brown and fully cooked (6-8 minutes).
- Add minced garlic and grated ginger to the skillet; sauté for about 1 minute until fragrant.
- Pour in coconut milk, sweet chili sauce, and soy sauce; stir gently to combine.
- Add chopped bell peppers and broccoli; cook until veggies are just tender (about 5 minutes).
- Serve over cooked rice or quinoa, squeezing fresh lime juice on top before enjoying.
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 520
- Sugar: 14g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
Keywords: - Marinate chicken for at least 30 minutes for enhanced flavor. - For a vegetarian version, substitute chicken with tofu or chickpeas. - Customize with your favorite vegetables for added color and crunch.