Ingredients
Scale
- 1 lb chicken breasts or thighs (sliced ¼-inch thick)
- 1/2 cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce (gluten-free if needed)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 cup coconut milk (full-fat)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 2 tablespoons Greek yogurt or mayonnaise
- 2 cups cooked jasmine rice
- 1/2 cup cucumber (sliced)
- 1/2 cup shredded carrots
- 2 tablespoons fresh cilantro (chopped)
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
Instructions
- Combine sweet chili sauce, soy sauce, minced garlic, and grated ginger in a medium bowl. Add sliced chicken and toss to coat completely. Let marinate for at least 20 minutes.
- Whisk together coconut milk, lime juice, lime zest, and Greek yogurt in a small bowl until smooth and creamy. Refrigerate until serving.
- Heat a large skillet over medium-high heat. Add marinated chicken in a single layer. Cook undisturbed for 3-4 minutes until golden-brown caramelization develops. Flip and cook another 3-4 minutes until chicken is cooked through.
- Divide warm jasmine rice between 4 serving bowls. Arrange the glazed chicken pieces over rice. Add cucumber slices and shredded carrots around the sides. Drizzle the chilled coconut lime sauce generously over everything. Finish with sesame seeds. Serve immediately.
Notes
Use evenly sliced chicken to ensure consistent cooking. Pat chicken slices lightly before cooking for better browning. Keep the coconut-lime drizzle chilled until plating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Dairy-Free Option Available, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg