Thai Inspired Chili Lime Chicken Rice Bowl – 35-Minute Recipe
A vibrant rice bowl featuring pan‑fried chicken thighs coated in a sweet‑spicy lime‑chili sauce. The dish balances salty, sour, sweet, and heat, delivering the bold flavors of Thai street food in a quick weeknight dinner.
From: Facebook(view original)
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Ingredients
- 4 chicken thighs
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1/2 tsp black pepper
- 8 cloves garlic
- 2 Thai red chilies
- 2 tbsp fish sauce
- 4 tbsp lime juice
- 1 tbsp sugar
- 1 tbsp water
- 4 stalks cilantro
Instructions
- 1Marinate the chicken: In a medium bowl, whisk together soy sauce, oyster sauce, honey, and black pepper. Add the 4 chicken thighs, turning to coat evenly. Cover and let sit at room temperature for 15–20 minutes.
- 2Prepare the sauce: While the chicken marinates, combine the minced garlic, finely chopped Thai red chilies, fish sauce, water, sugar, and lime juice in a small bowl. Stir until the sugar dissolves, then fold in the chopped cilantro. Set the sauce aside.
- 3Cook the chicken: Heat a drizzle of oil in a large skillet over medium heat. Add the marinated chicken thighs and pan‑fry for 6–7 minutes on each side, or until the exterior is golden brown and the internal temperature reaches 165°F (165°F). Transfer the chicken to a cutting board and let rest for 2–3 minutes before slicing into strips.
- 4Assemble the bowls: Divide cooked rice among four serving bowls. Top each with sliced chicken, then generously drizzle the prepared Thai lime‑chili sauce over the top. Garnish with extra chopped cilantro and lime wedges if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate before cooking
Combine the soy sauce, oyster sauce, honey, and black pepper, then coat the chicken and let it sit at room temperature for 15–20 minutes.
Prepare sauce while chicken marinates
Mix garlic, chilies, fish sauce, water, sugar, lime juice, and cilantro in a bowl during the chicken’s marination time.
Rest sliced chicken briefly
After pan‑frying, transfer the chicken to a cutting board and let it rest for 2–3 minutes before slicing.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Thai Inspired Chili Lime Chicken Rice Bowl?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Thai Inspired Chili Lime Chicken Rice Bowl recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thai Inspired Chili Lime Chicken Rice Bowl recipe come from?
- It was shared on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
- How many calories are in Thai Inspired Chili Lime Chicken Rice Bowl?
- Roughly 312 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.