Description
This Sweet Chili Chicken Bowl features juicy chicken thighs glazed in a sticky-sweet chili sauce with a gentle kick, topped with a zesty and creamy coconut lime drizzle. Served over a base of jasmine rice, quinoa, or coconut rice and complemented by fresh, crunchy vegetables and vibrant garnishes, this bowl is both comforting and refreshing. Perfect for meal prep or a quick weeknight dinner, it balances savory, sweet, and tangy flavors with a variety of textures.
Ingredients
Scale
Sweet Chili Chicken
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 1 tbsp oil (avocado or olive)
- ⅓ cup sweet chili sauce
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar or lime juice
- 1 clove garlic, minced
- ½ tsp ginger (fresh or ground)
- Optional heat: chili crisp or sriracha, to taste
Coconut Lime Drizzle
- ½ cup full-fat coconut milk
- Zest of 1 lime
- Juice of 1 lime
- 1–2 tsp honey or maple syrup
- Salt, to taste
Bowl Base (mix & match)
- Jasmine rice, coconut rice, or quinoa
- Roasted or steamed broccoli
- Shredded carrots
- Cucumber slices
- Red cabbage
- Avocado slices
Garnishes
- Fresh cilantro
- Sesame seeds
- Green onions
- Lime wedges
Instructions
- Cook the Chicken: Heat the oil in a skillet over medium-high heat. Add the sliced chicken and cook for 4–5 minutes, stirring occasionally, until browned and cooked through. Stir in the sweet chili sauce, soy sauce (or tamari), rice vinegar (or lime juice), minced garlic, and ginger. Simmer for 2–3 minutes until the sauce thickens and becomes sticky, coating the chicken. Taste and adjust the heat with optional chili crisp or sriracha if desired.
- Make the Coconut Lime Drizzle: In a bowl, whisk together the full-fat coconut milk, lime zest, lime juice, honey or maple syrup, and salt until smooth. Chill the drizzle in the refrigerator for 10 minutes to enhance the bright, tangy flavors.
- Build the Bowl: Begin by placing your choice of jasmine rice, coconut rice, or quinoa as the base. Add the cooked sweet chili chicken on top. Arrange the roasted or steamed broccoli, shredded carrots, cucumber slices, red cabbage, and avocado slices around the chicken. Drizzle generously with the chilled coconut lime sauce. Finish by sprinkling fresh cilantro, sesame seeds, and green onions, and serve with lime wedges for extra zest.
Notes
- Use chicken thighs for juicier, more flavorful meat.
- If the sauce thickens too much while cooking, add a splash of water or coconut milk to loosen it up.
- This bowl keeps well for 3–4 days when stored in the refrigerator; store the coconut lime sauce separately to maintain freshness.
- Grill the chicken instead of pan-searing for a smoky flavor variation.
- Add mango or pineapple chunks to the bowl for a tropical twist.
- For a vegetarian or vegan option, substitute crispy tofu or shrimp for chicken.
- Add a soft-boiled egg on top for extra richness and protein.
