Sweet Chili Chicken Bowl with Coconut Lime Drizzle

The tantalizing aroma of sweet and spicy chicken paired with the refreshing zing of coconut lime sauce will transport your taste buds to a tropical paradise. This Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines crispy-edged chicken glazed in sweet chili sauce with fluffy jasmine rice and colorful vegetables for a complete meal that’s as beautiful as it is delicious. The creamy coconut lime drizzle ties everything together with its bright, tangy notes. You’ll learn how to perfectly balance sweet, spicy, and tangy flavors while creating a restaurant-quality bowl at home.

Why You’ll Love This Recipe

This vibrant sweet chili chicken rice bowl delivers an explosion of complementary flavors and textures in every bite. The chicken thighs are tender and juicy inside while maintaining a slightly caramelized exterior coated in sticky-sweet chili glaze. Meanwhile, the coconut lime sauce adds a cooling element that perfectly balances the heat from the chili.

What makes this dish truly special is how customizable it is for any preference or occasion. It’s impressive enough for entertaining yet simple enough for a weeknight dinner. The colorful presentation makes for an Instagram-worthy meal, while the nutritional balance of protein, vegetables, and carbs creates a satisfying complete meal in one bowl.

Best of all, despite its complex flavor profile, this sweet chili chicken recipe comes together in under 30 minutes, making it perfect for busy evenings when you want something delicious without spending hours in the kitchen.

Ingredients

For the Sweet Chili Chicken:

• 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp (30ml) vegetable oil
• 3 cloves garlic, minced
• ⅓ cup (80ml) sweet chili sauce
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (15g) brown sugar
• ½ tsp red pepper flakes (adjust to taste)

For the Coconut Lime Drizzle:

• ½ cup (120ml) coconut milk (full-fat recommended)
• 2 tbsp (30ml) fresh lime juice
• 1 tsp lime zest
• 1 tbsp (15ml) honey
• 1 small garlic clove, minced
• ¼ tsp salt

For the Bowls:

• 2 cups (400g) jasmine rice, cooked
• 1 red bell pepper, thinly sliced
• 1 cup (100g) shredded carrots
• 1 cucumber, thinly sliced
• ¼ cup chopped cilantro
• 2 green onions, sliced
• Lime wedges, for serving

Pro Tips

Maximize Chicken Flavor: For the juiciest chicken with maximum flavor absorption, marinate your chicken pieces in 1 tablespoon of the sweet chili sauce, 1 tablespoon soy sauce, and 1 minced garlic clove for at least 15 minutes (or up to 4 hours in the refrigerator) before cooking. This extra step creates a deeper flavor profile and helps the chicken retain moisture during cooking.

Perfect Coconut Lime Drizzle: The secret to a silky-smooth drizzle lies in the temperature and mixing technique. Warm your coconut milk slightly before combining with other ingredients to prevent separation, and whisk thoroughly until completely emulsified. For extra creaminess, refrigerate the sauce for about 10 minutes before serving to allow it to thicken slightly.

Rice Preparation: For fluffy, perfectly separated grains, rinse your jasmine rice 2-3 times until the water runs clear before cooking. This removes excess starch and prevents clumping. For added flavor, cook your rice in coconut water or light chicken broth instead of plain water, and fluff with a fork immediately after cooking to release steam and prevent mushiness.

Instructions

Step 1: Prepare the Coconut Lime Drizzle

In a small bowl, combine the coconut milk, lime juice, lime zest, honey, minced garlic, and salt. Whisk until completely smooth and well-incorporated. Set aside at room temperature to allow flavors to meld while you prepare the remaining components. The mixture will thicken slightly as it sits.

Step 2: Cook the Rice

Rinse jasmine rice under cold water until water runs clear. Cook according to package instructions, usually with a ratio of 1 cup rice to 1½ cups water. While the rice cooks, prepare your vegetables and chicken. When done, fluff with a fork and keep covered to stay warm.

Step 3: Prepare the Chicken

Pat chicken thigh pieces dry with paper towels to ensure proper browning. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook undisturbed for 3-4 minutes until golden brown on the first side.

Step 4: Create the Sweet Chili Glaze

Flip chicken pieces and cook for another 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Pour in sweet chili sauce, soy sauce, rice vinegar, and brown sugar. Stir to coat chicken evenly. Reduce heat to medium and simmer for 2-3 minutes until sauce thickens and chicken is completely cooked through (internal temperature of 165°F/74°C). Sprinkle with red pepper flakes and stir.

Step 5: Assemble Your Bowls

Divide the cooked jasmine rice among four bowls. Arrange the sweet chili chicken on top of the rice, then add bell pepper slices, shredded carrots, and cucumber around the chicken. Drizzle generously with the coconut lime sauce. Garnish with chopped cilantro and sliced green onions. Serve with lime wedges on the side for an extra citrus burst.

Variations

Vegetarian Sweet Chili Bowl: Replace chicken with extra-firm tofu (pressed and cubed) or tempeh for a plant-based alternative. Marinate and cook the tofu just as you would the chicken, being careful when stirring to avoid breaking the pieces. For extra protein, add edamame beans to your bowl assembly.

Spicy Pineapple Version: For a tropical twist, add 1 cup of fresh pineapple chunks to the skillet along with the sweet chili sauce. The natural sugars in the pineapple will caramelize slightly, adding delicious complexity. Increase the red pepper flakes to 1 teaspoon for a more pronounced heat that balances the additional sweetness.

Grain-Free Option: Create a lower-carb version by replacing jasmine rice with cauliflower rice. Simply pulse cauliflower in a food processor until rice-sized, then sauté in a separate pan with a touch of oil and salt for 3-4 minutes. The coconut lime drizzle works beautifully with the cauliflower’s mild flavor.

Storage and Serving

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle keeps beautifully in the refrigerator for up to 3 days in airtight containers. Store the coconut lime drizzle separately to maintain its consistency and prevent the rice from becoming soggy. Reheat the chicken and rice in the microwave for 1-2 minutes or in a skillet over medium heat until warmed through before adding fresh drizzle.

For meal prep, prepare the components individually and store in separate containers. Assemble just before eating for the freshest experience. The sauce may thicken in the refrigerator; simply whisk in a teaspoon of water to return it to drizzling consistency.

Serve these vibrant bowls with chilled coconut water or a crisp lemongrass iced tea for a refreshing complement. For a dinner party, create a DIY bowl bar by arranging all components separately and letting guests build their own custom creations.

FAQs

Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well too. Cut them into 1-inch pieces and reduce the cooking time by 1-2 minutes, as chicken breast cooks more quickly and can dry out if overcooked.

How spicy is this dish?
With the recommended amount of red pepper flakes, this dish has a mild-to-medium heat level. Adjust the amount based on your preference—omit for a completely mild version or double for a more significant kick.

Can I make the coconut lime drizzle ahead of time?
Absolutely! The drizzle can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It may separate slightly; simply whisk before using.

What vegetables can I substitute?
This recipe is versatile—try edamame, snow peas, broccoli florets, or mango slices. Any vegetable that can be eaten raw or with minimal cooking works well in these bowls.

Is there a substitute for coconut milk in the drizzle?
For a coconut-free version, you can use Greek yogurt thinned with a little milk and increase the lime juice slightly. The flavor profile will change, but it will still provide a creamy, tangy element.

Conclusion

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is comfort food with a tropical twist — vibrant, satisfying, and bursting with layers of flavor in every spoonful. It’s the kind of dish that transforms an ordinary weeknight into something special, bringing restaurant-quality taste to your dinner table with minimal effort. Whether you’re meal prepping for busy days ahead or looking to impress dinner guests with a colorful, flavor-packed meal, these bowls deliver both nourishment and delight. The perfect balance of sweet, spicy, tangy, and creamy elements makes this a recipe you’ll return to again and again.

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