Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Marinate the chicken by combining the sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes in a bowl. Add chicken, coat well, cover, and refrigerate for at least 30 minutes.
- Prepare the coconut lime drizzle by whisking together coconut milk, mayonnaise, lime juice, lime zest, sriracha, and a pinch of salt in a small bowl. Cover and chill until ready to use.
- Preheat a grill pan over medium-high heat, lightly grease it, and grill the marinated chicken for 5-7 minutes per side until cooked through. Let it rest before slicing.
- Cook rice according to package instructions, about 15-20 minutes, then fluff with a fork.
- Assemble each bowl with a base of rice, topped with sliced grilled chicken, and drizzle the coconut lime sauce over it. Garnish with cilantro and lime wedges.
Nutrition
Notes
Customize your bowl with additional toppings like shredded carrots or avocado for extra flavor and texture.