Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
Sweet, savory, and tangy come together in this vibrant Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Juicy chicken glazed in a sticky sweet chili sauce rests on a bed of fluffy jasmine rice, topped with crisp vegetables and a creamy coconut lime drizzle. This easy recipe is perfect for a quick weeknight dinner or an impressive lunch idea, offering balanced flavors with tropical notes, zesty lime brightness, and a hint of heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
Ingredients
Scale
Chicken 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
Coconut Lime Drizzle
- 1 cup coconut milk
- 2 tablespoons fresh lime juice
- Pinch of salt
Toppings and Garnishes
- 1 cup diced fresh tomatoes
- 1/4 cup chopped green onions or chives
- Optional: sesame seeds
- Optional: lime wedges
Instructions
- Marinate the Chicken: Place boneless skinless chicken thighs in a shallow dish. Pour over the sweet chili sauce, soy sauce, and a drizzle of olive oil. Season with salt and pepper. Let the chicken marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
- Cook the Jasmine Rice: While the chicken marinates, rinse the jasmine rice until the water runs clear. Cook according to package instructions, then fluff with a fork. Keep warm.
- Sear and Glaze the Chicken: Heat a skillet over medium-high heat. Add a little olive oil, then place the marinated chicken thighs in the pan. Cook for 4–5 minutes per side until fully cooked and caramelized. Pour in any remaining marinade and let it bubble until slightly thickened, coating the chicken.
- Prepare the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth. Adjust lime juice to taste — you want a tangy, bright finish.
- Assemble the Bowls: Divide jasmine rice between serving bowls. Top with sliced sweet chili chicken, fresh diced tomatoes, and chopped green onions or chives. Drizzle generously with the coconut lime sauce.
- Garnish and Serve: Add extra lime wedges for squeezing and a sprinkle of sesame seeds for crunch if desired. Serve immediately while warm.
Notes
- This dish is best served fresh when the chicken is juicy, the rice is fluffy, and the drizzle is cool and creamy.
- If you have leftovers, store the chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the chicken and rice gently in the microwave, and drizzle the cold coconut lime sauce over the top before serving.
- Optional garnishes like sesame seeds and lime wedges add extra texture and flavor.
- For a variation, try swapping jasmine rice for quinoa or adding grilled pineapple for tropical sweetness.
Keywords: easy dinner, healthy lunch, sweet chili chicken bowl
