Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- ½ cup sweet chili sauce
- ½ cup full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1 cup jasmine rice
- ¼ cup chopped fresh cilantro
- ¼ cup sliced green onions
- Salt and pepper to taste
- 1 tablespoon oil for cooking
Instructions
- Chop chicken into bite-sized pieces.
- In a saucepan, combine 1 cup jasmine rice and 2 cups water. Bring to a boil, then reduce heat and cover until tender (about 15 minutes).
- Heat oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown (6-8 minutes).
- Stir in sweet chili sauce, simmering for an additional 3-5 minutes.
- In a bowl, whisk together coconut milk and lime juice.
- Serve rice topped with glazed chicken, drizzle with coconut lime sauce, and garnish with cilantro and green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: For extra flavor, marinate the chicken for at least 30 minutes before cooking. Swap chicken for tofu or shrimp for a different protein option. Add vegetables like bell peppers or snap peas to enhance nutrition.