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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Delight

This Sweet Chili Chicken Bowl features tender chicken and a tangy coconut lime drizzle—perfect for a quick and easy dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Chicken
Cuisine: Asian Fusion
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Thighs Juicy and tender, ideal for absorbing flavors; substitute with chicken breasts for a leaner option.
  • 1/2 cup Sweet Chili Sauce The main ingredient, providing that signature sweet-spicy flavor; store-bought works great for convenience!
  • 2 tbsp Soy Sauce Adds depth and umami; replace it with tamari for a gluten-free option.
  • 2 cloves Garlic (minced) Enhances savory notes; fresh minced garlic offers the best flavor.
For the Drizzle
  • 1 cup Coconut Milk Creates a creamy texture for the drizzle; full-fat offers richness.
  • 2 tbsp Lime Juice & Zest Adds brightness and acidity, balancing the richness of the coconut drizzle.
  • 1 tbsp Honey or Brown Sugar (optional) Adds extra sweetness if needed to balance the acidity.
For Assembly
  • 2 cups Cooked Jasmine Rice Fluffy and aromatic; feel free to use brown rice or quinoa instead!
  • 1/4 cup Fresh Cilantro (chopped) Adds a burst of freshness as a garnish.
  • 2 Lime Wedges Essential for serving; enhances flavors when squeezed over the dish.
  • 1 tbsp Oil (Avocado or Vegetable) Needed for searing chicken.

Equipment

  • Mixing Bowl
  • Saucepan
  • Skillet
  • cutting board

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and lime juice until blended. Add the chicken thighs, ensuring they are fully coated. Marinate for 20 minutes.
  2. In a small saucepan, combine coconut milk, lime zest, lime juice, and honey over medium heat. Simmer gently for about 5-7 minutes until it thickens slightly. Remove from heat and let it cool.
  3. Heat oil in a large skillet over medium-high heat. Sear the marinated chicken thighs for about 5-6 minutes per side until cooked through. Let rest before slicing.
  4. Place a generous scoop of cooked jasmine rice in each serving bowl. Slice chicken and arrange it on top. Drizzle the coconut lime sauce over the chicken.
  5. Garnish with chopped cilantro and lime wedges on the side. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 5IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

Marinate overnight for deeper flavor. Use full-fat coconut milk for a richer drizzle. Cook at medium-high heat for best results. Fresh cilantro is key for brightness.

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