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Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup sweet chili sauce (plus extra for drizzle)
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Juice of 1 lime (plus extra wedges for garnish)
- 1/2 cup full-fat coconut milk
- 1 tsp chili sauce or sriracha (optional, for drizzle heat)
- 3 cups cooked jasmine rice
- 1/4 cup chopped fresh cilantro
- 2 green onions, chopped
- Crushed red pepper (optional)
- Salt to taste
- Olive oil for cooking
Instructions
- Marinate chicken in a mixture of sweet chili sauce, soy sauce, garlic, ginger, and lime juice for at least 30 minutes.
- Prepare coconut lime drizzle by mixing coconut milk, lime juice, sweet chili sauce, and optional chili sauce; chill until serving.
- Cook marinated chicken in a heated skillet with olive oil for 5-6 minutes on each side until fully cooked.
- Let chicken rest before slicing, then assemble by placing rice in a bowl, adding chicken slices, and drizzling with the coconut lime sauce.
- Garnish with cilantro, green onions, crushed red pepper, and lime wedges. Serve immediately.
Notes
Ensure chicken is marinated long enough for full flavor.
Allow chicken to rest after cooking for juiciness.
Adjust chili sauce based on preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Skillet
- Cuisine: Asian
Nutrition
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg