Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Why You’ll Love This Recipe

This Sweet Chili Chicken Bowl is the ultimate combination of sweet, spicy, and creamy. The chicken thighs are marinated in a sweet chili sauce that adds depth of flavor, while the tangy coconut lime drizzle perfectly complements the heat and sweetness of the sauce. Topped with fresh cilantro, green onions, and a squeeze of lime, this dish offers a vibrant and satisfying meal that’s quick, easy, and full of flavor. Plus, it’s customizable with optional heat from chili sauce or sriracha.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1/2 cup sweet chili sauce (plus extra for drizzle)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Juice of 1 lime (plus extra wedges for garnish)
• 1/2 cup full-fat coconut milk
• 1 tsp chili sauce or sriracha (optional, for drizzle heat)
• 3 cups cooked jasmine rice
• 1/4 cup chopped fresh cilantro
• 2 green onions, chopped
• Crushed red pepper (optional)
• Salt to taste
• Olive oil for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the chicken: In a bowl, whisk together 1/2 cup of sweet chili sauce, soy sauce, minced garlic, grated ginger, and the juice of 1 lime. Add the chicken thighs to the marinade, tossing to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours for more flavor).
2. Cook the chicken: Heat a drizzle of olive oil in a large skillet over medium heat. Add the marinated chicken thighs and cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C). Remove from the pan and let the chicken rest for a few minutes before slicing.
3. Make the coconut lime drizzle: In a small bowl, combine the coconut milk, the juice of 1 lime, and a tablespoon of sweet chili sauce. Add chili sauce or sriracha to taste if you want extra heat. Whisk until smooth and set aside.
4. Assemble the bowls: Divide the cooked jasmine rice into bowls. Top with sliced chicken, and drizzle generously with the coconut lime sauce.
5. Garnish and serve: Sprinkle the bowls with chopped fresh cilantro, green onions, and crushed red pepper for a touch of heat, if desired. Serve with lime wedges for an extra burst of freshness.

Servings and Timing

This recipe serves 4 people.

Prep time: 10 minutes
Marinate time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour

Variations

• Chicken breast: If you prefer a leaner option, you can substitute boneless skinless chicken breasts for the thighs. Just be careful not to overcook them as they can dry out.
• Vegetarian option: Replace the chicken with tofu or tempeh for a vegetarian version. Make sure to press and cube the tofu before marinating it.
• Rice alternatives: For a low-carb version, swap the jasmine rice for cauliflower rice.
• Spicy kick: Add extra sriracha or chili flakes to the coconut lime drizzle for a spicier dish.

Storage/Reheating

Store any leftover chicken and rice in an airtight container in the fridge for up to 3 days. Reheat the chicken and rice in the microwave for 1-2 minutes or in a skillet with a little olive oil until warmed through. You can store the coconut lime drizzle separately and add it just before serving.

FAQs

1. Can I use chicken breasts instead of chicken thighs?

Yes, you can use boneless, skinless chicken breasts. Just be sure not to overcook them to keep them tender and juicy.

2. Can I use regular rice instead of jasmine rice?

Yes, you can use any rice you prefer, such as basmati or brown rice, but jasmine rice works best for its fragrance and texture.

3. Can I make this dish without the coconut milk?

While the coconut milk adds a rich, creamy texture, you can substitute it with heavy cream or use a dairy-free alternative like almond milk if needed.

4. How spicy is this dish?

The dish is mildly spicy, but you can adjust the level of heat by adding more sriracha or chili sauce to the coconut lime drizzle, or by using crushed red pepper flakes as a garnish.

5. Can I make this dish ahead of time?

Yes, you can marinate the chicken in advance and store it in the fridge for up to 2 hours before cooking. You can also cook the chicken and rice ahead of time and reheat when ready to serve.

6. Can I freeze the leftovers?

Yes, you can freeze the chicken and rice separately for up to 2 months. The coconut lime drizzle should be stored in the fridge and used within a few days.

7. Can I add vegetables to this bowl?

Absolutely! You can add sautéed or roasted vegetables like bell peppers, broccoli, or snap peas for extra nutrition and color.

8. What other toppings can I add to the bowl?

Feel free to add sliced avocado, toasted sesame seeds, or a sprinkle of crushed peanuts for extra texture and flavor.

9. Can I use low-sodium soy sauce?

Yes, you can substitute low-sodium soy sauce for regular soy sauce to reduce the salt content in the dish.

10. How can I make this dish gluten-free?

To make this dish gluten-free, simply use tamari instead of soy sauce, which is a gluten-free alternative.

Conclusion

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a deliciously balanced meal that combines savory, sweet, and spicy flavors. The juicy marinated chicken, fragrant jasmine rice, and creamy coconut lime drizzle create a dish that’s both comforting and vibrant. Perfect for a quick weeknight dinner or meal prep, this recipe offers a delightful mix of textures and bold flavors that will keep you coming back for more!

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