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Sweet Chili Chicken Bowl

Sweet Chili Chicken Bowl

A vibrant and flavorful bowl featuring crispy sweet chili chicken served over fluffy coconut lime rice with fresh, colorful vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 880
Ingredients Method Notes

Ingredients
  

For the Coconut Lime Rice
  • 300 g jasmine rice rinsed well
  • 1 x 400ml tin full-fat coconut milk
  • 200 ml water
  • 1/2 tsp salt
  • Zest of 1 large lime
For the Sweet Chili Chicken
  • 600 g boneless skinless chicken breasts or thighs, cut into 2-3 cm chunks
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • 1 tbsp vegetable or coconut oil
For the Sauce
  • 120 ml sweet chili sauce
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • Juice of 1 lime
  • 2 cloves garlic finely minced
  • 1 tbsp fresh ginger grated
For Assembling the Bowls
  • 1 large red bell pepper thinly sliced
  • 150 g edamame beans steamed or boiled
  • 1 large carrot julienned or grated
  • 2 spring onions finely sliced
  • 1 tbsp sesame seeds for garnish
  • Fresh coriander chopped, for garnish

Method
 

  1. Start the Coconut Rice: In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
  2. Prepare the Chicken: While the rice cooks, place the chicken chunks in a medium bowl. Add 1 tbsp of soy sauce and the cornflour. Toss everything together until the chicken is evenly coated. This cornflour coating helps the chicken become lovely and crisp and also thickens the sauce later.
  3. Cook the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
  4. Make the Sauce: In the same pan, reduce the heat to low. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant, being careful not to let it burn. Pour in the sweet chili sauce, 2 tbsp soy sauce, rice vinegar, and lime juice. Stir to combine, scraping up any browned bits from the bottom of the pan.
  5. Combine Chicken and Sauce: Return the cooked chicken to the pan with the sauce. Stir everything together until the chicken is fully coated in the glossy sauce. Let it simmer gently for 1-2 minutes for the flavours to meld together. What works best for me is keeping the heat low here to prevent the sugars in the sauce from burning.
  6. Finish the Rice: After 15 minutes, turn off the heat for the rice and let it stand, still covered, for another 5 minutes. Then, fluff it up with a fork and stir in the fresh lime zest.
  7. Assemble the Bowls: Divide the fluffy coconut lime rice between four bowls. Top with a generous serving of the sweet chili chicken. Arrange the sliced red pepper, edamame beans, and shredded carrot around the chicken. Garnish with a sprinkle of sliced spring onions, fresh coriander, and sesame seeds before serving.

Notes

For a gluten-free option, use tamari instead of soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.