Description
A delicious recipe combining sweet chili chicken with a coconut lime drizzle, served over jasmine rice.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup sweet chili sauce
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Juice of 1 lime
- 1/2 cup full-fat coconut milk
- Juice of 1 lime
- 1/2 tbsp sweet chili sauce
- 1 tsp chili sauce or sriracha, optional
- 3 cups cooked jasmine rice
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- Crushed red pepper, optional
- Salt to taste
- Olive oil for cooking
Instructions
- In a bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken and marinate for at least 30 minutes.
- In a separate bowl, combine coconut milk, lime juice, a spoonful of sweet chili sauce, and optional chili sauce. Chill until ready to use.
- Heat a grill pan or skillet over medium-high heat with a drizzle of olive oil. Cook chicken thighs for 5–6 minutes per side, or until fully cooked and caramelized. Let rest, then slice.
- Add jasmine rice to bowls, top with sliced chicken, and drizzle with the prepared coconut lime sauce.
- Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.
Notes
- Marinate the chicken for longer for enhanced flavor.
- Adjust the level of spiciness by modifying the amount of chili sauce or sriracha.
- This dish is best served immediately to enjoy the fresh ingredients.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling or sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg