Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1/3 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1/2 cup coconut milk
- 1 tablespoon honey
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/4 teaspoon chili flakes (optional)
Instructions
- Whisk together sweet chili sauce, soy sauce, garlic, ginger, and lime juice in a bowl. Add chicken and toss to coat. Marinate for 30 minutes to 2 hours in the fridge.
- Heat a grill pan or skillet over medium-high heat. Cook chicken 5–6 minutes per side until caramelized and cooked through. Rest 5 minutes, then slice.
- In a small saucepan, combine coconut milk, honey, and lime juice. Simmer over low heat 5–7 minutes until slightly thickened, then remove from heat.
- Cook jasmine rice according to package instructions and fluff with a fork.
- Assemble bowls with rice, chicken, drizzle with coconut sauce, garnish with cilantro, lime wedges, and chili flakes if using. Serve warm.
Notes
- For a vegetarian option, swap chicken for tofu or cauliflower using the same marinade and cooking method.
- To avoid overcooking chicken breasts, pound them to even thickness before grilling.
- Store the coconut lime drizzle separately and add fresh after reheating to maintain creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling or Pan-Searing
- Cuisine: Asian-Inspired