Ingredients
Scale
- 1.5 lbs Chicken breast, cut into bite-sized cubes
- 1.5 cups Jasmine rice, thoroughly rinsed
- 1 can (13.5 oz) Lite or Full-fat coconut milk
- 1/2 cup Water
- 1/2 cup Sweet chili sauce
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Fresh ginger, minced
- 3 cloves Garlic, minced
- 1 tbsp Olive oil or coconut oil
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- Fresh cilantro and lime wedges for garnish
- Optional: Sesame seeds and sliced green onions
Instructions
- Start by rinsing your jasmine rice under cold water until the water runs clear; this removes excess starch and prevents the rice from becoming gummy. In a medium saucepan, combine the rinsed rice, the can of coconut milk, and a half cup of water. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 to 18 minutes. While the rice cooks, toss your cubed chicken breast in a small bowl with the minced garlic and ginger to infuse them with flavor.
- Heat your oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, searing them until they are golden brown on all sides and cooked through, which usually takes about 6 to 8 minutes. Remove the chicken from the pan and set it aside. In the same skillet, toss in your broccoli and red bell peppers with a splash of water. Cover for 2 minutes to steam-fry them until they are tender-crisp. Return the chicken to the pan and pour in the sweet chili sauce and soy sauce. Stir everything together for 1 to 2 minutes until the sauce bubbles and thickens into a glossy glaze that coats every piece.
- Fluff the coconut rice with a fork—it should be fragrant and creamy. To assemble the bowls, scoop a generous portion of coconut rice into the base of four bowls. Top with a heavy serving of the sweet chili chicken and vegetable mixture. Finish each bowl with a sprinkle of fresh cilantro, sesame seeds, and a squeeze of fresh lime juice to brighten the flavors. Serve immediately while hot.
- Cook Time: 40 minutes