Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
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4.4 from 17 reviews
A flavorful Sweet Chili Chicken Bowl topped with a refreshing Coconut Lime Drizzle, served over fragrant jasmine rice and fresh tomatoes. This vibrant dish combines sweet, tangy, and savory elements for a delicious and satisfying meal.
Total Time:40 minutes
Yield:4 servings
Ingredients
Marinade and Chicken
4 boneless skinless chicken thighs
1/2 cup sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
Salt to taste
Pepper to taste
Rice
1 cup jasmine rice
1 cup coconut milk
Coconut Lime Drizzle
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 chicken thighs in a shallow dish and add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well to coat and marinate for 20 minutes or up to 2 hours in the refrigerator to enhance flavor.
Prepare the Rice: Rinse jasmine rice under cold water until water runs clear to remove excess starch. Cook rice according to package instructions using the coconut milk instead of water for a rich, creamy texture. Once cooked, fluff the rice gently with a fork to separate the grains.
Cook the Chicken: Heat a skillet over medium-high heat and add a splash of olive oil. Add the marinated chicken thighs and cook for 4–5 minutes per side or until nicely caramelized and cooked through. Pour in the leftover marinade and allow it to simmer until it bubbles and thickens, coating the chicken beautifully.
Make the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust lime juice as needed for a perfect balance of creaminess and tang.
Assemble the Bowls: Divide the jasmine rice evenly among bowls. Top with cooked chicken thighs, diced fresh tomatoes, and chopped green onions or chives. Drizzle the coconut lime sauce over the top.
Garnish and Serve: Sprinkle sesame seeds and add lime wedges on the side if desired. Serve immediately and enjoy your vibrant Sweet Chili Chicken Bowl.
Notes
Marinate the chicken for a minimum of 20 minutes to infuse it with flavor; longer marinating up to 2 hours is preferable for best results.
Use coconut milk in the rice to enhance the tropical flavor and add creaminess without additional fat.
The leftover marinade should be cooked thoroughly to avoid any food safety concerns since it contacted raw chicken.
Adjust the amount of lime juice in the drizzle according to your taste preference for acidity.
For a gluten-free option, ensure the soy sauce used is gluten-free or substitute with tamari.
Serve with steamed or grilled vegetables for a complete meal.
