Marry Me Sweet Chili (Printable)
Juicy sweet chili chicken with crisp veggies and creamy coconut lime drizzle in a vibrant bowl.
# What You'll Need:
→ Chicken
01 - 1¼ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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 Make It:
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 smooth.
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 combined.
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.
# Expert Tips:
01 -
- The balance of sweet heat and cool coconut creates layers of flavor that make every bite interesting
- Everything cooks in one skillet while the rice steams, meaning minimal cleanup maximum reward
02 -
- The cornstarch coating on the chicken is what helps the glaze stick properly, don't skip this step
- Let the sweet chili sauce reduce until it's genuinely thick and sticky, otherwise it slides right off the chicken
03 -
- Grate your ginger on a microplane so it virtually disappears into the sauce instead of leaving stringy bits
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling, that nutty fragrance elevates the whole dish