The secret to this dish lies in its bold flavors and fresh ingredients. Here’s what you’ll need:
For the Chicken:
1 lb boneless, skinless chicken thighs (or breasts for a leaner option)
¼ cup sweet chili sauce (store-bought or homemade)
2 tablespoons soy sauce (low-sodium preferred)
1 tablespoon honey (or maple syrup for vegan option)
1 teaspoon garlic powder
½ teaspoon red pepper flakes (adjust to taste)
For the Coconut Lime Drizzle:
½ cup coconut milk (full-fat for creaminess)
2 tablespoons fresh lime juice
1 tablespoon honey (or agave for vegan)
1 teaspoon lime zest
Salt , to taste
For the Bowl:
1 cup cooked jasmine rice (or quinoa for a gluten-free option)
1 cup shredded cabbage or slaw mix
1 avocado , sliced
½ cup shredded carrots
¼ cup chopped cilantro
Lime wedges , for serving
Sesame seeds , for garnish
Step-by-Step Instructions
Ready to whip up this flavor-packed bowl? Follow these easy steps:
Step 1: Marinate the Chicken
In a bowl, whisk together the sweet chili sauce, soy sauce, honey, garlic powder, and red pepper flakes.
Add the chicken thighs and toss to coat. Let marinate for 10–15 minutes while you prep other ingredients.
Step 2: Cook the Chicken
Heat a skillet or grill pan over medium-high heat. Add the chicken (reserve the marinade) and cook for 5–6 minutes per side , until cooked through.
Pour the reserved marinade into the pan during the last 2 minutes of cooking to glaze the chicken.
Step 3: Make the Coconut Lime Drizzle
In a small bowl, whisk together the coconut milk, lime juice, honey, lime zest, and a pinch of salt. Adjust sweetness or tanginess to taste.
Step 4: Assemble the Bowl
Divide the cooked rice between bowls. Slice the chicken and arrange it over the rice.
Top with shredded cabbage, avocado slices, carrots, and cilantro.
Drizzle generously with the coconut-lime sauce and sprinkle with sesame seeds.
Step 5: Serve and Enjoy
Add lime wedges on the side for an extra squeeze of freshness.
Dive in and savor the tropical flavors!