Sweet Chili Chicken Bowl w/Coconut Drizzle
This Sweet Chili Chicken Bowl with Coconut Drizzle is a quick and flavorful pressure cooker meal layered with juicy chicken, fresh veggies, and a creamy lime-infused finish.
Equipment
- 1 Mixing bowl Medium size
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken breasts cut into bite-sized pieces
- ½ cup Sweet chili sauce for that perfect sweet heat
- 1 tablespoon Soy sauce brings salty depth to marinade
- 1 tablespoon Olive oil to sear chicken nicely
- 2 cups Cooked jasmine rice fluffy and fragrant base
- 1 cup Shredded carrots for fresh crunch and color
- 1 Red bell pepper thinly sliced to keep it light and crisp
- 1 Cucumber sliced to add cool balance
- ¼ cup Chopped fresh cilantro your fresh herbal zing
- ⅓ cup Canned coconut milk mixed with lime juice and honey for a creamy drizzle
Instructions
Instructions
- Mix sweet chili sauce and soy sauce in a medium bowl. Toss in chicken and marinate for 10 minutes.
- Heat olive oil in a skillet over medium heat. Cook chicken for 6–8 minutes until caramelized and cooked through.
- Whisk together coconut milk, lime juice, honey, and a pinch of salt to make the drizzle.
- In a bowl, layer jasmine rice first, then add sweet chili chicken, shredded carrots, red bell pepper, and cucumber.
- Top generously with coconut drizzle and sprinkle chopped cilantro over for a fresh finish.
Notes
Pre-chop your veggies and prepare the sauce in advance to save time. The bowl stores well in the fridge for up to 3 days, making it perfect for meal prep.