Description

A colorful, flavor-packed meal featuring sticky sweet chili chicken, a tropical coconut lime drizzle, and a medley of fresh vegetables over fluffy jasmine rice.

Ingredients

1.5 lbs boneless, skinless chicken thighs
1/2 cup sweet chili sauce (plus extra for drizzle)
2 tbsp soy sauce
2 limes (zest and juice)
1/2 cup canned coconut milk
4 cups cooked jasmine rice
1 cup shredded red cabbage
1 cup julienned carrots
1 cucumber, thinly sliced
1/4 cup chopped cilantro
1 tbsp toasted sesame seeds
Salt, to taste
1 tbsp vegetable oil (for cooking)

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Instructions

In a bowl, mix sweet chili sauce, soy sauce, and juice of 1 lime. Add chicken thighs and marinate for at least 20 minutes or overnight.
Heat oil in a skillet over medium-high heat. Cook chicken thighs 5–6 minutes per side until caramelized and cooked through. Let rest before slicing.
Whisk together coconut milk, zest and juice of 1 lime, a pinch of salt, and 1 tbsp sweet chili sauce to make the drizzle.
Prepare toppings: slice cucumber, shred cabbage, julienne carrots, and chop cilantro.
To assemble, place rice in bowls. Top with chicken, cabbage, carrots, and cucumber. Drizzle with coconut lime sauce and garnish with cilantro and sesame seeds.

Notes

Optional garnishes: extra lime wedges, sliced scallions, or crushed peanuts.
Make it vegetarian with tofu or tempeh using the same marinade.
Store chicken, rice, and veggies separately. Reheat chicken and rice before serving.