Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines tender, flavorful chicken with fragrant jasmine rice and a zesty, creamy sauce. It’s a vibrant dish perfect for a quick weeknight dinner or a satisfying meal anytime.

Ingredients

• 4 boneless skinless chicken thighs
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 cup jasmine rice
• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 cup diced fresh tomatoes
• 1/4 cup chopped green onions or chives
• Salt and pepper to taste
• Optional: sesame seeds, lime wedges

Instructions

1. Step 1: Place chicken thighs in a shallow dish and add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Marinate for 20 minutes or up to 2 hours to allow flavors to develop.
2. Step 2: Rinse jasmine rice under cold water until the water runs clear. Cook according to package instructions, then fluff with a fork once done.
3. Step 3: Heat a skillet over medium-high heat and add a little olive oil. Cook the chicken for 4 to 5 minutes per side until caramelized and cooked through. Pour in any leftover marinade and let it bubble gently until thickened to glaze the chicken.
4. Step 4: In a bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust lime juice as needed for a balanced tangy flavor.
5. Step 5: Assemble your bowls by layering the cooked jasmine rice, caramelized chicken, diced tomatoes, and chopped green onions. Drizzle generously with the coconut lime sauce.
6. Step 6: Garnish with sesame seeds and lime wedges if desired for extra texture and freshness before serving.

Tips & Variations

• For extra heat, add a pinch of chili flakes to the marinade or sprinkle over the finished bowl.
• You can substitute chicken thighs with boneless chicken breasts, but adjust cooking time to avoid drying out.
• Try replacing jasmine rice with brown rice or quinoa for a healthier, fiber-rich alternative.
• Fresh herbs like cilantro or basil can be added as garnish for a fragrant twist.

Storage

Store any leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. The coconut lime drizzle is best added fresh before serving to maintain its bright flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs?

Yes, but make sure to fully thaw the chicken before marinating and cooking to ensure even cooking and food safety.

Is there a vegetarian alternative to this dish?

You can substitute the chicken with tofu or tempeh, marinating and cooking it the same way for a plant-based version.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal featuring tender marinated chicken thighs cooked to caramelized perfection, served over fragrant jasmine rice. The bowl is brightened with fresh tomatoes and green onions, then finished with a creamy, tangy coconut lime sauce that adds tropical flair. Easy to prepare and packed with balanced flavors, this dish makes an excellent satisfying dinner.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Chicken

• 4 boneless skinless chicken thighs
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Rice

• 1 cup jasmine rice
• 1 cup coconut milk

For the Coconut Lime Drizzle and Toppings

• 2 tablespoons fresh lime juice
• 1 cup diced fresh tomatoes
• 1/4 cup chopped green onions or chives
• Optional: sesame seeds
• Optional: lime wedges

Instructions

1. Marinate the Chicken: Place chicken thighs in a shallow dish and pour in sweet chili sauce, soy sauce, olive oil, and season with salt and pepper. Mix well to coat all chicken pieces. Cover and refrigerate to marinate for 20 minutes up to 2 hours to infuse flavor.
2. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions, typically simmering in water until tender. Once cooked, fluff the rice with a fork and stir in the coconut milk for a creamy and fragrant base.
3. Cook the Chicken: Heat a skillet over medium-high heat and add a bit of olive oil. Remove chicken from marinade, reserving leftover marinade. Cook chicken thighs for 4–5 minutes per side until nicely caramelized and cooked through. Pour in leftover marinade and continue cooking until it bubbles and thickens, coating the chicken.
4. Prepare the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust the lime juice as needed for a balanced tangy flavor.
5. Assemble the Bowls: Divide the coconut-infused rice among serving bowls. Top with caramelized chicken thighs, diced fresh tomatoes, and chopped green onions or chives. Drizzle generously with the coconut lime sauce.
6. Garnish and Serve: Sprinkle optional sesame seeds over the bowls and serve with lime wedges on the side for added freshness.

Notes

• Marinating the chicken longer enhances the flavor but avoid exceeding 2 hours for best texture.
• Use light coconut milk for a less rich dish or full-fat for creamier results.
• To make this dish gluten-free, replace soy sauce with tamari or coconut aminos.
• Jasmine rice can be substituted with basmati or brown rice for different textures.
• Adjust the sweetness or heat by choosing a sweet chili sauce variation that suits your taste.

Keywords: sweet chili chicken, coconut lime sauce, jasmine rice bowl, easy chicken dinner, Asian inspired bowl