Marry Me Sweet Chili Chicken (Printable View)
Juicy sweet chili chicken paired with fresh vegetables and a creamy coconut lime drizzle for a vibrant bowl.
# What You Need:
→ Chicken
01 - 1¼ lbs boneless, skinless chicken breasts or thighs
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - 1 tbsp cornstarch
05 - 1 tbsp vegetable oil
→ Sweet Chili Sauce
06 - ½ cup sweet chili sauce
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp honey
10 - 1 tsp grated fresh ginger
11 - 1 clove garlic, minced
→ Coconut Lime Drizzle
12 - ½ cup full-fat canned coconut milk
13 - 1 tbsp lime juice
14 - 1 tsp lime zest
15 - 1 tsp honey
16 - Pinch of salt
→ Bowl Base & Toppings
17 - 2 cups cooked jasmine rice
18 - 1 cup shredded purple cabbage
19 - 1 cup julienned carrots
20 - 1 cup sliced cucumber
21 - ¼ cup chopped fresh cilantro
22 - 2 tbsp toasted sesame seeds
23 - 1 lime, cut into wedges
# How-To Steps:
01 - Pat chicken dry and cut into bite-sized pieces. Season with salt and pepper, then toss with cornstarch until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes until golden and cooked through, turning once. Remove and set aside.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, ginger, and garlic until combined.
04 - Return chicken to the skillet. Pour sauce over chicken and toss to coat. Cook for 2–3 minutes until sauce thickens and glazes the chicken. Remove from heat.
05 - In a bowl, whisk together coconut milk, lime juice, lime zest, honey, and salt until smooth and creamy.
06 - Divide cooked rice among four bowls. Top each with sweet chili chicken, cabbage, carrots, and cucumber.
07 - Drizzle with coconut lime sauce, sprinkle with cilantro and toasted sesame seeds. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The sauce thickens into this sticky, glossy coating that makes everything taste restaurant special
- You get crunch from vegetables, richness from coconut lime, and heat from sweet chili all in one bowl
02 -
- Crowding the pan steams the chicken instead of searing it, so work in batches if needed
- The sauce continues thickening off heat, so remove it slightly earlier than you think
03 -
- Cut chicken into uniform pieces so everything cooks at the same rate
- Room temperature coconut milk whisks into a smoother drizzle than cold