Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
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5 from 14 reviews
A vibrant Sweet Chili Chicken Bowl featuring tender marinated chicken thighs, fluffy jasmine rice cooked in coconut milk, fresh diced tomatoes, and green onions, all topped with a zesty coconut lime drizzle for a perfect balance of sweet, tangy, and savory flavors.
Total Time:45 minutes
Yield:4 servings
Ingredients
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
1 cup coconut milk
Coconut Lime Drizzle
2 tablespoons fresh lime juice
Pinch of salt
Toppings
1 cup diced fresh tomatoes
1/4 cup chopped green onions or chives
Optional: sesame seeds
Optional: lime wedges
Instructions
Marinate Chicken: Place the chicken thighs in a shallow dish and add the sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well and marinate for 20 minutes or up to 2 hours to infuse flavors.
Prepare Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions using coconut milk instead of water for added creaminess, then fluff with a fork once done.
Cook Chicken: Heat a skillet over medium-high heat and add olive oil. Cook the marinated chicken thighs for 4–5 minutes per side until caramelized and cooked through. Pour in any leftover marinade and let it simmer until it bubbles and thickens into a glaze.
Make Coconut Lime Drizzle: In a bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth. Adjust lime juice to taste for the perfect balance of tanginess.
Assemble Bowls: Layer cooked jasmine rice at the base of each bowl. Top with the glazed chicken, diced fresh tomatoes, and chopped green onions. Drizzle generously with the coconut lime sauce.
Garnish and Serve: Sprinkle with sesame seeds and add lime wedges on the side for extra zest and presentation. Serve immediately.
Notes
Marinate the chicken for at least 20 minutes but no longer than 2 hours to avoid overpowering the meat.
Rinsing the rice helps prevent clumping and achieves fluffy texture.
Substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
For a spicier kick, add sliced fresh chilies or a dash of hot sauce to the marinade.
Use low-sodium soy sauce for a healthier option and to control salt levels.
Make sure to simmer the leftover marinade thoroughly to ensure it is safe to consume as a glaze.
Optional garnishes like chopped cilantro or crushed peanuts can add extra flavor and texture.
