Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a delightful dish that warms the heart and satisfies the whole family. This recipe combines tender chicken with a sweet and tangy chili sauce, topped with a creamy coconut lime drizzle. It’s perfect for busy weeknights or cozy weekends when you want something simple and delicious.

Why You Will Love This Sweet Chili Chicken Bowl

This dish is easy to make and packs in fantastic flavors that everyone will enjoy. With everyday ingredients, you can whip it up in no time. It’s a family-friendly meal that encourages everyone to gather around the table for a warm and cozy dinner. Plus, the combination of textures from the crunchy veggies and soft chicken creates a delightful eating experience.

How to Make Sweet Chili Chicken Bowl

Making this dish is quite straightforward. You start by marinating the chicken for a bit, allowing those flavors to soak in. While it’s marinating, you can prepare the creamy drizzle and chop up some fresh veggies. Then, just cook the chicken, serve it over rice, and you’ve got a wonderful meal ready in no time.

What You Need

1 lb chicken breasts or thighs (sliced ¼-inch thick)
1/2 cup sweet chili sauce
2 tablespoons soy sauce (low-sodium recommended; use gluten-free if needed)
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
1/2 cup coconut milk (full-fat)
1 tablespoon lime juice (freshly squeezed)
1 teaspoon lime zest
2 tablespoons Greek yogurt or mayonnaise
2 cups cooked jasmine rice (prepare according to package directions)
1/2 cup cucumber (sliced)
1/2 cup shredded carrots
2 tablespoons fresh cilantro (chopped)
2 green onions (sliced)
1 tablespoon sesame seeds

Step-by-Step

Combine sweet chili sauce, soy sauce, minced garlic, and grated ginger in a medium bowl. Add the sliced chicken and toss to coat completely. Let it marinate for at least 20 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor. While the chicken marinates, prepare your drizzle and chop the vegetables.

In a small bowl, whisk together coconut milk, lime juice, lime zest, and Greek yogurt until smooth and creamy. The drizzle should be pourable but thick enough to coat the back of a spoon. Refrigerate until serving.

Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, ensuring the pieces don’t touch—work in batches if needed. Cook undisturbed for 3-4 minutes until golden-brown. Flip and cook another 3-4 minutes until the chicken reaches 165°F internally and is opaque with no pink remaining. The glaze should thicken into a sticky coating.

Divide warm jasmine rice between 4 serving bowls. Arrange the glazed chicken pieces over the rice. Add cucumber slices and shredded carrots around the sides. Sprinkle with fresh cilantro and sliced green onions. Drizzle the chilled coconut lime sauce generously over everything, using about 2-3 tablespoons per bowl. Finish with sesame seeds. Serve immediately while the chicken is hot and vegetables are crisp.

How to Serve Sweet Chili Chicken Bowl

This bowl is wonderful served as is, but you can also add some extra touches. Consider pairing it with some steamed broccoli or a simple green salad for added crunch. If you want a bit of heat, add some sliced jalapeños on top. This dish works great for family dinners, meal prep, or even as a fun gathering with friends.

How to Store Sweet Chili Chicken Bowl

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, the chicken can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat on the stovetop or in the microwave until heated through.

Recipe Tips

Marinate the chicken longer for a deeper flavor.
Make sure the chicken is cut evenly for even cooking.
If you prefer, swap jasmine rice for brown rice or quinoa.
Add your favorite veggies based on what’s in season.
If you want a dairy-free option, use dairy-free yogurt in the drizzle.

Variations & Swaps

Swap chicken for tofu for a plant-based option.
Use spicy chili sauce for an added kick.
Replace jasmine rice with cauliflower rice for a low-carb meal.
Consider adding bell peppers or snap peas for extra veggies.
Use lime juice in place of lemon juice for a different zing.

FAQs

Can I make this ahead of time?
Yes! You can marinate the chicken and prepare the coconut lime drizzle a day in advance. Store them separately in the fridge. Just cook the chicken and assemble the bowls right before serving for the best flavor and freshness.

How well does this dish freeze?
The chicken freezes well. Once cooked, allow it to cool completely, then store it in an airtight container. It will stay good for about 2 months. Just thaw in the fridge and reheat gently.

What if I don’t have sweet chili sauce?
You can make a quick substitute with a mixture of sugar, vinegar, and a little bit of hot sauce, or use a hoisin sauce combined with some red pepper flakes for sweetness and heat.

Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice or even quinoa work great as a base. Just adjust the cooking time as needed, as brown rice takes longer to cook.

What are some common mistakes to avoid?
Don’t skip the marinating step; it’s crucial for flavor. Also, be sure not to overcrowd the pan while cooking the chicken, as this can steam the meat instead of giving it that nice golden brown color.