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Easy Sweet Chili Chicken Bowl with Coconut Lime Drizzle

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This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a flavor-packed dish that combines tender, marinated chicken with fluffy rice, fresh cilantro, and a creamy, spicy coconut-lime drizzle. Topped with fresh veggies like cucumber, avocado, and shredded carrots, it’s a deliciously vibrant and satisfying meal perfect for any occasion.

Ingredients

For the Chicken Marinade:

1 1/2 lbs boneless, skinless chicken thighs or breasts

1/3 cup sweet chili sauce

2 tbsp soy sauce

1 tbsp sesame oil

2 garlic cloves (minced)

1 tsp grated fresh ginger

1 tbsp lime juice

1/2 tsp chili flakes (optional)

For the Coconut Lime Drizzle:

1/2 cup canned coconut milk (full fat)

2 tbsp mayonnaise

1 tbsp lime juice

1 tsp lime zest

1 tbsp sriracha or chili garlic sauce

Pinch of salt

For the Bowl:

2 cups cooked jasmine or basmati rice

Fresh cilantro (chopped)

Lime wedges

Optional toppings: sliced cucumber, shredded carrots, green onion, avocado

Instructions

  1. Marinate the chicken: In a bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes (if using). Place the chicken thighs or breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  2. Make the coconut lime drizzle: In a small bowl, whisk together the coconut milk, mayonnaise, lime juice, lime zest, sriracha (or chili garlic sauce), and a pinch of salt until smooth and creamy. Taste and adjust seasoning as needed, adding more lime or heat if desired. Set aside.
  3. Cook the chicken: Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook the chicken for about 5-7 minutes per side (depending on thickness), or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through. If grilling, make sure to get nice grill marks for extra flavor.
  4. Assemble the bowls: Divide the cooked jasmine or basmati rice between bowls. Slice the cooked chicken into strips or bite-sized pieces and place it on top of the rice.
  5. Add the toppings: Top the chicken and rice with fresh cilantro, lime wedges, and any optional toppings such as sliced cucumber, shredded carrots, green onion, or avocado.
  6. Drizzle with coconut lime sauce: Generously drizzle the coconut lime sauce over the chicken and rice. Garnish with extra cilantro or lime wedges if desired, and serve immediately.

Notes

Vegetarian option: Swap the chicken for grilled tofu or tempeh, marinated in the same sweet chili mixture, for a plant-based version.

Add more veggies: Feel free to add more vegetables like bell peppers, spinach, or snap peas for added crunch and nutrients.

Spicy variation: Increase the sriracha or chili garlic sauce in the coconut lime drizzle for extra heat.

Grilled pineapple: For a tropical twist, add grilled pineapple pieces as a topping for an added sweet contrast.

Storage: Leftover chicken and coconut lime drizzle can be stored separately in airtight containers in the fridge for up to 3 days.

Reheating: Reheat the chicken in the microwave or on a skillet over low heat, adding a little water or broth to keep it moist. The rice can be reheated in the microwave, and the drizzle can be warmed gently on the stove if desired.

Nutrition

Find it online: https://familydinnercooking.com/easy-sweet-chili-chicken-bowl-with-coconut-lime-drizzle/