Print

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful meal that combines juicy chicken thighs glazed in sweet chili sauce with a creamy, zesty coconut lime drizzle. Perfectly balanced with steamed jasmine rice and fresh colorful vegetables, it delivers a sweet, spicy, and tropical taste explosion in under 30 minutes, making it an ideal quick weeknight dinner that’s both nutritious and satisfying.

Ingredients

Scale

Chicken and Marinade

  • 1 lb chicken thighs, boneless and skinless
  • 1/3 cup sweet chili sauce
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced

Coconut Lime Drizzle

  • 1/2 cup coconut milk
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tsp lime zest
  • Pinch of salt

Base and Vegetables

  • 2 cups steamed jasmine rice
  • 1/2 cup bell peppers, thinly sliced (any color)
  • 1/2 cup shredded carrots
  • 1/2 cup cucumber, thinly sliced (optional)

Garnishes

  • Fresh cilantro, chopped
  • Lime wedges (optional)
  • Toasted cashews or peanuts (optional)

Instructions

  1. Marinate the Chicken: Combine chicken thighs with sweet chili sauce, minced garlic, and ginger in a bowl. Mix well to coat all pieces evenly. Allow to marinate for at least 15 minutes to absorb the flavors.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for 6 to 8 minutes per side, depending on thickness, until golden brown and cooked through.
  3. Prepare the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, fresh lime juice, lime zest, and a pinch of salt until smooth and creamy. Set aside.
  4. Steam the Rice and Prep Veggies: Cook jasmine rice according to package instructions until fluffy. Meanwhile, slice bell peppers, shred carrots, and prepare cucumber or other preferred fresh vegetables for crunch and freshness.
  5. Assemble the Bowl: Place steamed rice at the base of each bowl. Top with warm cooked chicken and colorful vegetables. Drizzle generously with the coconut lime sauce. Garnish with chopped cilantro and a lime wedge, adding toasted nuts if desired for extra crunch.

Notes

  • For more intense flavor, marinate chicken for up to 2 hours in the refrigerator.
  • Use fresh lime juice to achieve the best bright and authentic citrus flavor.
  • Avoid overcrowding the pan; cook chicken in batches if necessary for a caramelized crust.
  • If the coconut lime drizzle is too thick, thin with a little water; add more coconut milk for extra creaminess.
  • Toasted cashews or peanuts can be added on top for a crunchy texture contrast.

Nutrition

Find it online: https://amandafood.com/sweet-chili-chicken-bowl-with-coconut-lime-drizzle/