Sweet Chili Chicken Bowl with Coconut Lime Drizzle
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant mix of tender glazed chicken, fluffy jasmine rice, crisp veggies, and creamy coconut-lime sauce. It’s sweet, tangy, spicy, and oh-so-satisfying — perfect for a quick weeknight dinner or meal prep.
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.
Notes
Use full-fat coconut milk for richness, and adjust sauce sweetness or acidity to your taste. You can substitute tofu for a vegetarian version. Prep components ahead and store separately for best texture. Not recommended for freezing due to fresh veggie and coconut sauce texture.