Ingredients
Scale
- 1 lb chicken breast, cut into strips
- 1/4 cup sweet chili sauce
- 1 cup cooked jasmine rice
- 1/2 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Fresh cilantro for garnish
- Sliced green onions for garnish
Instructions
- Marinate chicken strips in sweet chili sauce for 15 minutes.
- Cook chicken in a skillet over medium-high heat until cooked through and slightly caramelized.
- Meanwhile, prepare coconut lime drizzle by combining coconut milk, lime juice, and lime zest in a small saucepan, simmer until slightly thickened.
- Serve cooked chicken over a bed of jasmine rice.
- Drizzle with coconut lime sauce and garnish with cilantro and green onions.
Notes
- Adjust the spice level by adding more or less chili sauce.
- Use fresh lime for a brighter flavor.
- For a gluten-free version, ensure chili sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg