Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 0.25 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 0.5 teaspoon black pepper
- 0.25 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon honey
- 0.25 teaspoon salt
- 1 cup cooked quinoa or rice
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup chopped cucumber
- 0.5 cup chopped cilantro
- 0.5 cup chopped peanuts (optional)
- Lime wedges (for serving)
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, sweet chili sauce, soy sauce, honey, ginger, garlic, and black pepper. Add chicken cubes and let marinate for at least 15 minutes.
- Cook the chicken: Heat a skillet over medium-high heat and cook the marinated chicken until browned and cooked through (about 8–10 minutes).
- Prepare the drizzle: In a separate bowl, whisk together coconut milk, lime juice, honey, and salt until smooth.
- Assemble bowls: Divide cooked quinoa or rice among bowls and top with shredded vegetables. Add cooked chicken on top.
- Finish with drizzle: Generously drizzle each bowl with the coconut lime sauce and serve immediately with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet/Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 530
- Sugar: 14g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 70mg