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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

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This Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines savory, sweet, and spicy flavors with tender chicken thighs, jasmine rice, and a creamy coconut lime drizzle, making it a perfect weeknight dinner or meal prep option.

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

Instructions

  1. In a bowl, whisk together 1/2 cup sweet chili sauce, soy sauce, garlic, ginger, and lime juice. Add chicken thighs to the marinade and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
  2. Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 5-7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (75°C). Remove from skillet and let rest before slicing.
  3. In a small bowl, combine coconut milk, lime juice, and a tablespoon of sweet chili sauce. Add chili sauce or sriracha for extra heat, if desired. Whisk until smooth.
  4. Assemble bowls by placing cooked jasmine rice in each bowl. Top with sliced chicken and drizzle generously with the coconut lime sauce.
  5. Garnish with chopped cilantro, green onions, crushed red pepper (if using), and lime wedges. Serve immediately.

Notes

For a leaner option, substitute chicken thighs with boneless, skinless chicken breasts.

For a vegetarian version, use tofu or tempeh instead of chicken, and press the tofu before marinating.

For a low-carb version, replace jasmine rice with cauliflower rice.

If you prefer a spicier dish, add more sriracha or chili flakes to the coconut lime drizzle.

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