Sweet Chili Chicken Bowl w/Coconut Drizzle
A quick and flavorful pressure cooker chicken bowl layered with jasmine rice, crunchy veggies, and finished with a creamy coconut lime drizzle.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 1 lb Boneless skinless chicken thighs
- ¼ cup Sweet chili sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Olive oil
- 2 cups Cooked jasmine rice
- 1 cup Shredded carrots
- 1 cup Sliced cucumber
- ½ cup Chopped cilantro
- ¼ cup Unsweetened coconut milk
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Mix sweet chili sauce, soy sauce, olive oil, salt, and pepper in a bowl to create a marinade.
- Toss chicken thighs in the marinade and let sit for at least 10 minutes to absorb flavors.
- Place marinated chicken into pressure cooker, seal lid, and wait for steam and hiss to build pressure.
- Cook under pressure for 10 minutes and release quickly to keep chicken juicy and tender.
- Whisk coconut milk, lime juice, and honey together to create the drizzle sauce while chicken cooks.
- To serve, layer rice, carrots, cucumber, pressure cooked chicken, and drizzle sauce on top. Garnish with cilantro.
Notes
For extra flavor, marinate the chicken overnight. Keep the coconut lime drizzle separate if storing leftovers.