Description

A flavorful and satisfying dish featuring juicy grilled chicken skewers glazed with sweet chili sauce, served over jasmine rice, and topped with a creamy coconut lime drizzle. This bowl balances sweet, spicy, and tangy flavors for a delicious meal.

Ingredients

For the Chicken & Marinade:

1 ½ lbs boneless, skinless chicken breasts (cut into strips)

¼ cup soy sauce

2 tbsp honey

1 tbsp sesame oil

1 tbsp rice vinegar

2 cloves garlic (minced)

1 tsp grated ginger

½ tsp red pepper flakes (optional)

For the Sweet Chili Glaze:

½ cup sweet chili sauce

2 tbsp sriracha (adjust to taste)

1 tbsp soy sauce

1 tbsp honey

For the Coconut Lime Drizzle:

½ cup coconut milk (full fat)

Juice of 1 lime

1 tsp lime zest

1 tbsp peanut butter (optional)

½ tsp salt

For Serving:

2 cups cooked jasmine rice

1 lime (cut into wedges)

2 tbsp chopped fresh cilantro

Sliced green onions (optional)

Instructions

Marinate the Chicken: In a bowl, mix soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes. Add chicken strips, toss to coat, cover, and refrigerate for at least 30 minutes.
Prepare the Sweet Chili Glaze: In a separate bowl, whisk together sweet chili sauce, sriracha, soy sauce, and honey. Set aside.
Make the Coconut Lime Drizzle: In another bowl, whisk coconut milk, lime juice, lime zest, peanut butter (if using), and salt until smooth. Refrigerate until ready to serve.
Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Thread marinated chicken onto skewers and grill for 3-4 minutes per side, until fully cooked. In the last minute of cooking, brush with sweet chili glaze and let it caramelize.
Assemble the Bowl: Add cooked jasmine rice to serving bowls. Top with grilled chicken skewers and drizzle with coconut lime sauce. Garnish with cilantro, green onions, and lime wedges.

Prep Time: 30 minutes (plus marinating time)
Cook Time: 10 minutes
Category: Main Course