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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

A vibrant and easy dinner bowl featuring sticky sweet chili glazed chicken, fluffy rice, and a creamy, tangy coconut lime sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Glaze
  • 1.5 lbs chicken thighs or breasts cut into 1-inch pieces
  • 0.5 cup sweet chili sauce
  • 2 tbsp soy sauce low sodium preferred
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp vegetable oil
Coconut Lime Drizzle
  • 0.33 cup coconut milk full fat canned
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp lime zest
  • 1 tbsp mayonnaise or greek yogurt optional for thickness
Assembly
  • 3 cups jasmine rice cooked
  • 1 cup cucumber sliced
  • 0.5 cup shredded carrots
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large skillet or wok
  • Small mixing bowl
  • Rice cooker or pot
  • Whisk

Method
 

  1. Prepare the rice according to package instructions so it is ready when the chicken is done.
  2. Season the chicken pieces generously with salt and pepper.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through.
  4. Reduce heat to medium-low. Add minced garlic and ginger, cooking for 30 seconds until fragrant.
  5. Pour in sweet chili sauce and soy sauce. Toss chicken to coat and simmer for 1-2 minutes until the sauce is thick, sticky, and glossy.
  6. In a small bowl, whisk together coconut milk, lime juice, lime zest, and mayo/yogurt until smooth.
  7. Assemble bowls by placing rice at the bottom, topping with sticky chicken, cucumbers, and carrots.
  8. Drizzle the coconut lime sauce over the chicken and garnish with cilantro and sesame seeds before serving.

Notes

Leftovers store well in an airtight container for up to 3 days. Store the drizzle separately if possible.