Sweet Chili Rice Bowl Recipe
choice of sweet chili chicken or crispy cauliflower. coconut rice, sesame cucumber aioli, kimchi slaw, pickled daikon, and micro cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Chili Chicken Ingredients
Crispy Cauliflower Ingredients
Coconut Rice Ingredients
Sesame Cucumber Aioli Ingredients
Kimchi Slaw Ingredients
Pickled Daikon Ingredients
Garnish Ingredients
Method
Sweet Chili Chicken Preparation
- 1
Cook the Chicken
Preheat a skillet over medium heat with olive oil. Season the chicken breast with salt and pepper, then cook for about 5-7 minutes on each side until cooked through. Brush with sweet chili sauce during the last minute of cooking.
Crispy Cauliflower Preparation
- 2
Prepare the Cauliflower
Preheat the oven to 400°F (200°C). Dip cauliflower florets in beaten egg, then coat in flour, and finally in panko breadcrumbs. Place on a baking sheet and bake for 20-25 minutes until crispy.
Coconut Rice Preparation
- 3
Cook the Rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is tender.
Sesame Cucumber Aioli Preparation
- 4
Make the Aioli
In a bowl, mix together grated cucumber, mayonnaise, sesame oil, lime juice, and salt until well combined.
Kimchi Slaw Preparation
- 5
Prepare the Slaw
In a large bowl, combine shredded cabbage, carrots, kimchi, rice vinegar, and salt. Toss to combine and let sit for at least 10 minutes.
Pickled Daikon Preparation
- 6
Pickle the Daikon
In a bowl, combine sliced daikon, rice vinegar, sugar, and salt. Let sit for at least 30 minutes to pickle.
