Ingredients
Equipment
Method
Coconut Lime Drizzle
- In a small bowl, whisk together the full-fat coconut milk, lime juice, and lime zest until smooth. Set this mixture aside.
Cook Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and sear for 7-9 minutes.
Add Aromatics
- Once the chicken is cooked, add minced garlic and ginger. Sauté for about 1 minute until fragrant.
Glaze Chicken
- Pour sweet chili sauce and soy sauce over chicken. Toss to coat and simmer for 2 minutes.
Assemble Bowls
- Evenly divide the cooked jasmine rice into four bowls. Top with glazed chicken, steamed broccoli, and shredded carrots.
Drizzle and Garnish
- Drizzle the creamy coconut lime sauce over each bowl and sprinkle with chopped cilantro. Serve immediately.
Nutrition
Notes
Store separately for optimal freshness and reheat before serving.
