Sweet Chili Chicken Bowl with Coconut Lime Drizzle is the kind of meal that feels like sunshine in a bowl — bright, flavorful, and full of textures that make every bite exciting. Tender chicken coated in a glossy sweet chili glaze, fluffy jasmine rice, crisp veggies, and a creamy, zesty coconut lime sauce come together for a dish that’s both comforting and refreshing.
I first created this recipe on a busy weeknight when I wanted something quick but a little bit special — something that felt like takeout but tasted homemade and fresh. The sweet chili glaze adds just the right mix of sweetness, spice, and tang, while the coconut lime drizzle ties it all together with creamy, tropical flavor. It’s the perfect balance between bold and bright — and it looks as good as it tastes.
Why You’ll Love This Recipe
- Fresh and flavorful: A perfect mix of sweet, spicy, and zesty.
- Quick and easy: Ready in about 30 minutes.
- Balanced and nourishing: Protein, veggies, and grains in one beautiful bowl.
- Customizable: Use any veggies or grains you love.
- Meal-prep friendly: Great for lunches or easy weeknight dinners.
Ingredients You’ll Need
For the Sweet Chili Chicken
- 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp olive oil or coconut oil
- ⅓ cup (80 ml) Thai sweet chili sauce
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar or lime juice
- ½ tsp garlic powder
- ½ tsp ginger (freshly grated or powder)
For the Coconut Lime Drizzle
- ½ cup (120 ml) coconut milk (full-fat for richness)
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp lime zest
- 1 tsp honey or maple syrup
- Salt, to taste
For the Bowl
- 2 cups (300 g) cooked jasmine rice or brown rice
- 1 cup shredded carrots or thinly sliced bell peppers
- 1 cup cucumber, thinly sliced
- 1 cup shredded cabbage or lettuce
- ¼ cup chopped cilantro
- Lime wedges, for serving
- Crushed peanuts or toasted sesame seeds, for garnish
Step-by-Step Instructions
Step 1: Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5–7 minutes.
In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, garlic powder, and ginger. Pour the sauce into the pan with the chicken and toss to coat. Let simmer for 2–3 minutes, until the sauce thickens and becomes glossy. Remove from heat.
Step 2: Make the Coconut Lime Drizzle
In a small bowl, whisk together coconut milk, lime juice, lime zest, honey, and a pinch of salt. Taste and adjust — add more lime for brightness or more honey for sweetness. Set aside.
Step 3: Assemble the Bowls
Divide cooked rice among bowls. Top with the sweet chili chicken, then arrange the veggies — carrots, cucumbers, and cabbage — around the edges.
Step 4: Add the Finishing Touches
Drizzle generously with the coconut lime sauce. Sprinkle with cilantro, crushed peanuts, or sesame seeds. Serve with lime wedges for that extra citrusy pop.
Chef’s Tips for the Best Sweet Chili Chicken Bowl
- Use jasmine rice: Its subtle fragrance pairs perfectly with the sauce.
- Don’t overcook the chicken: Keep it tender by cooking just until golden and done.
- Balance your flavors: Sweet, tangy, and creamy should all shine together.
- Make it spicy: Add a dash of sriracha or chili flakes to the sauce for heat.
- Meal prep tip: Store components separately and assemble just before eating.
Variations & Substitutions
- Vegetarian version: Swap chicken for crispy tofu or roasted chickpeas.
- Low-carb option: Serve with cauliflower rice or zucchini noodles.
- Add veggies: Include edamame, avocado, or sautéed mushrooms.
- Coconut-free: Use Greek yogurt with lime for a creamy, tangy alternative.
- Add crunch: Top with fried shallots or toasted cashews.
Serving Suggestions
This sweet chili chicken bowl is a complete meal on its own, but it pairs wonderfully with:
- Fresh spring rolls or Asian slaw on the side.
- Chilled iced tea or coconut water for a tropical touch.
- Grilled pineapple slices as a sweet, juicy side.
Common Mistakes to Avoid
- Skipping the sauce simmer: It needs time to thicken and coat the chicken.
- Overcrowding the pan: Cook chicken in batches for even browning.
- Using light coconut milk: You’ll lose the creamy richness in the drizzle.
- Not tasting as you go: Adjust for your perfect balance of sweet, sour, and spicy.
- Soggy veggies: Add them fresh just before serving for crisp texture.
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in airtight containers for up to 3 days.
- Reheat: Warm chicken and rice separately; drizzle sauce after reheating.
- Meal prep: Cook chicken and rice ahead of time, and mix fresh veggies daily.
- Freezing: Not recommended — the coconut drizzle and veggies don’t freeze well.
Nutrition Facts (per serving, approx.)
- Calories: 460
- Protein: 28g
- Fat: 15g
- Carbohydrates: 48g
- Fiber: 3g
- Sugar: 12g
- Vitamin C: 25% DV
Sweet, Spicy, and Totally Satisfying
Sweet Chili Chicken Bowl with Coconut Lime Drizzle hits all the right notes — savory, sweet, tangy, and creamy. Every bite feels like a flavor explosion, with the tender chicken, crisp vegetables, and refreshing lime-coconut sauce balancing perfectly.
It’s the kind of meal that’s as fun to eat as it is beautiful to serve — whether you’re meal-prepping lunches or making an easy weeknight dinner. Once you try it, this bowl will earn a permanent spot in your recipe rotation.
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Equipment
- Large skillet
- Small mixing bowl
- Whisk
- Cutting board and knife
- Serving bowls
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp olive oil or coconut oil
- 1/3 cup Thai sweet chili sauce
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar or lime juice
- 1/2 tsp garlic powder
- 1/2 tsp ginger, grated or powder
- 1/2 cup coconut milk (full-fat)
- 1 tbsp lime juice (fresh)
- 1 tsp lime zest
- 1 tsp honey or maple syrup
- salt, to taste
- 2 cups cooked jasmine rice or brown rice
- 1 cup shredded carrots or thinly sliced bell peppers
- 1 cup cucumber, thinly sliced
- 1 cup shredded cabbage or lettuce
- 1/4 cup chopped cilantro
- lime wedges, for serving
- crushed peanuts or toasted sesame seeds, for garnish
Instructions
- Heat oil in a skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden and cooked through.
- In a bowl, whisk sweet chili sauce, soy sauce, vinegar, garlic powder, and ginger. Add to pan with chicken. Simmer 2–3 minutes until thickened and glossy.
- Whisk coconut milk, lime juice, zest, honey, and salt in a bowl. Adjust lime and honey to taste. Set aside.
- Divide rice among bowls. Top with sweet chili chicken and arrange fresh veggies around the edges.
- Drizzle with coconut sauce and top with cilantro, peanuts, or sesame seeds. Serve with lime wedges.
