Chili Chicken Bowl (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1.5 kg chicken breasts or thighs, boneless and skinless
02 -
30 ml sesame oil
03 -
15 ml lime juice
04 -
80 ml chili sauce (sweet)
05 -
5 g ginger, grated fresh
06 -
2 minced garlic cloves
07 -
2 g optional chili flakes
08 -
30 ml soy sauce
→ Coconut Lime Sauce
09 -
120 ml canned coconut milk (full-fat)
10 -
15 ml lime juice
11 -
30 ml mayo
12 -
15 ml sriracha or garlic chili sauce
13 -
5 g lime zest
14 -
1 g salt
→ Bowl Components
15 -
Lime wedges for decorating
16 -
Cilantro, chopped fresh
17 -
Rice (jasmine or basmati), 400 g cooked
18 -
Optional: shredded carrots
19 -
Optional: cucumber slices
20 -
Optional: sliced avocado
21 -
Optional: green onions, sliced
# Instructions:
01 -
Mix together ginger, sweet chili sauce, sesame oil, garlic, lime juice, soy sauce, and chili flakes in a medium bowl. Add the chicken and stir until it’s coated nicely. Cover it up and pop it in the fridge for at least 30 minutes—or leave it overnight for even better flavor.
02 -
In a bowl, combine coconut milk, mayo, lime juice, lime zest, sriracha, and a pinch of salt. Give it a whisk until smooth. Stick it in the fridge to chill—it’ll get a little thicker as it cools.
03 -
Heat a grill pan or an outdoor grill to medium-high heat. Lightly oil the grill surface. Cook the chicken for about 5-7 minutes on each side until it’s charred and cooked through (internal temp should hit 74°C). Let it rest for 5 minutes before slicing.
04 -
If the rice isn’t cooked yet, cook it now following the package directions. Once ready, fluff it up with a fork and scoop it into serving bowls.
05 -
Lay the sliced grilled chicken over the bowls of rice. Top it off with a generous drizzle of the coconut lime sauce. Add cilantro and lime wedges. You can also throw in extras like avocado slices, shredded carrots, cucumber, or green onions for more crunch!
06 -
Serve while the dish is still warm. Works great as leftovers—pack it up for lunch the next day!
# Notes:
01 -
Chicken thighs are juicier and easier to grill than breasts.
02 -
Swap chicken with tofu or tempeh for a veggie-friendly option. Drain and press it before marinating.
03 -
Shake the coconut milk can before you measure to mix the cream.
04 -
Try other grains like quinoa, brown rice, or cauliflower rice for fewer carbs.
05 -
Tweak the heat of the sauce by using more or less sriracha.
06 -
Both the marinade and sauce can be prepped up to 2 days ahead and stored airtight.