Description
This delicious sweet chili chicken with jasmine rice is a perfect blend of flavors and textures, featuring tender chicken thighs and sautéed vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/2 cup sweet chili sauce
- 2 cups cooked jasmine rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- 1/4 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Salt and pepper to taste
Instructions
- Start by cutting the chicken thighs into bite-sized pieces. Season with salt and pepper to taste. Set aside.
- Prepare the jasmine rice according to package instructions. Fluff it with a fork once cooked and keep it warm.
- In a large skillet, heat the olive oil over medium heat. Add the broccoli florets and sliced red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender yet crisp, stirring occasionally.
- Add the seasoned chicken pieces to the skillet with the vegetables. Cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- Once the chicken is cooked, pour in the sweet chili sauce. Stir to coat the chicken and vegetables evenly. Allow it to simmer for another 2-3 minutes.
- In a small bowl, whisk together the coconut milk, lime juice, lime zest, and a pinch of salt.
- In serving bowls, layer the cooked jasmine rice as the base. Top with the sweet chili chicken and sautéed vegetables. Drizzle generously with the coconut lime mixture over the top.
Notes
- This dish can be garnished with fresh cilantro if desired.
- Adjust the sweetness of the dish by adding more or less sweet chili sauce according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg