Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
