Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal that’s easy to prepare. Tender chicken thighs marinated in sweet chili sauce pair perfectly with fragrant jasmine rice and a zesty coconut lime sauce. It’s a comforting dish that brings a touch of tropical freshness to your dinner table.

Ingredients

• 4 boneless skinless chicken thighs
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 cup jasmine rice
• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 cup diced fresh tomatoes
• 1/4 cup chopped green onions or chives
• Salt and pepper to taste
• Optional: sesame seeds, lime wedges

Instructions

1. Step 1: Place chicken thighs in a shallow dish and add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Marinate for 20 minutes or up to 2 hours.
2. Step 2: Rinse jasmine rice under cold water until the water runs clear. Cook according to package instructions, then fluff with a fork.
3. Step 3: Heat a skillet over medium-high heat and add olive oil. Cook chicken for 4–5 minutes per side until caramelized. Pour in the leftover marinade and let it bubble until thickened.
4. Step 4: Whisk together coconut milk, lime juice, and a pinch of salt until smooth. Taste and adjust the lime juice if needed.
5. Step 5: Assemble bowls by layering rice, chicken, diced tomatoes, and green onions. Drizzle generously with the coconut lime sauce.
6. Step 6: Garnish with sesame seeds and lime wedges if desired, then serve immediately.

Tips & Variations

• For extra heat, add a dash of crushed red pepper flakes to the marinade or sauce.
• Substitute chicken breasts if you prefer leaner meat, adjusting cooking time accordingly.
• Use brown rice for a heartier, fiber-rich option—just increase cooking time as needed.
• Add steamed or roasted vegetables like broccoli or bell peppers to boost nutrition and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet, adding a splash of water or coconut milk to keep the chicken moist and the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish gluten-free?

Yes, use gluten-free soy sauce or tamari to make this recipe suitable for a gluten-free diet.

What can I substitute for jasmine rice?

You can use basmati rice, brown rice, or even quinoa for a different texture and flavor profile while keeping the dish wholesome.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender marinated chicken thighs cooked to a caramelized perfection, served over fragrant jasmine rice and topped with fresh tomatoes, green onions, and a refreshing coconut lime drizzle. This easy one-pan dish balances sweet, tangy, and savory flavors for a delightful meal.

• Author: Leo
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless skinless chicken thighs
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste

Rice

• 1 cup jasmine rice
• Water (as per package instructions)

Coconut Lime Drizzle

• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• Pinch of salt

Garnish and Assembly

• 1 cup diced fresh tomatoes
• 1/4 cup chopped green onions or chives
• Optional: sesame seeds
• Optional: lime wedges

Instructions

1. Marinate Chicken: Place the chicken thighs in a shallow dish and pour sweet chili sauce, soy sauce, olive oil, salt, and pepper over them. Coat the chicken well and let it marinate for 20 minutes, or up to 2 hours for deeper flavor.
2. Cook Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice following the package instructions until tender, then fluff it with a fork and set aside.
3. Cook Chicken: Heat a skillet over medium-high heat and add a bit of olive oil. Place the marinated chicken thighs in the skillet and cook for 4–5 minutes per side until they develop a caramelized crust and are cooked through. Add any leftover marinade to the skillet and let it bubble and reduce until thickened, coating the chicken well.
4. Prepare Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until the mixture is smooth. Taste and adjust the lime juice to achieve the desired balance of tanginess.
5. Assemble Bowls: Divide the jasmine rice among bowls, top with the caramelized chicken thighs, diced fresh tomatoes, and chopped green onions or chives. Generously drizzle the coconut lime sauce over each bowl.
6. Garnish and Serve: Sprinkle with sesame seeds and place lime wedges on the side if desired to add a fresh, zesty finish to the bowls.

Notes

• For extra heat, add a pinch of crushed red pepper flakes to the marinade.
• Substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
• Use brown jasmine rice for a nuttier flavor and more fiber; adjust cooking time as needed.
• Make sure not to discard leftover marinade without cooking it due to raw chicken exposure—always boil or reduce it thoroughly.
• This dish can be prepared ahead by marinating the chicken overnight for more tender flavor.

Keywords: sweet chili chicken, coconut lime sauce, jasmine rice bowl, easy chicken dinner, Asian inspired chicken, quick weeknight meal