Name: Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken breast (cut into bite-sized pieces); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup sweet chili sauce; 2 cups cooked jasmine rice; 1 cup shredded red cabbage; 1 cup shredded carrots; 1 cup cucumber (sliced); 1/4 cup chopped cilantro; 1/4 cup chopped green onions; 1 tablespoon sesame seeds (optional); 1/2 cup canned coconut milk (full fat); 1 tablespoon fresh lime juice; 1 teaspoon honey or maple syrup; 1/8 teaspoon salt

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If you’re longing for something bright, fresh, and just a little bit indulgent for dinner, allow me to introduce you to your new obsession: Sweet Chili Chicken Bowl with Coconut Lime Drizzle. Imagine juicy bites of chicken coated in a glossy, sweet-spicy sauce, nestled over fluffy jasmine rice and surrounded by a rainbow of crisp veggies. Then, just when you think it can’t get any better, you pour over the silkiest coconut lime drizzle. It’s vibrant, quick to prepare, bursting with flavor and color, and every bite feels like a mini tropical vacation. Trust me, this is one craving you’ll come back to again and again.

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

Ingredients You’ll Need

Part of what makes this Sweet Chili Chicken Bowl with Coconut Lime Drizzle such a weeknight hero is its straightforward ingredient list. Each element plays a vital role—from the tender chicken to the crunchy veggies and that dreamy drizzle, every ingredient brings its own flair to the party.

Chicken breast: Go for boneless, skinless pieces cut into bites—they cook quickly and soak up the sauce beautifully.
Olive oil: Just a tablespoon ensures even browning and juicy chicken without being greasy.
Salt: Essential for seasoning the chicken and bringing all the flavors forward.
Black pepper: Adds the perfect little tickle of heat alongside the sweet chili sauce.
Sweet chili sauce: This brings the sweet, tangy, and spicy backbone to the dish—choose your favorite brand or make your own.
Jasmine rice: Fluffy, aromatic, and the perfect base to soak up all those tasty juices.
Shredded red cabbage: Crunchy, colorful, and loaded with nutrients—plus, it stays crisp under the warm chicken.
Shredded carrots: A little sweetness, a lot of color, and plenty of crunch.
Cucumber: Sliced cucumber adds coolness and contrast to the warm chicken.
Chopped cilantro: A sprinkle of fresh cilantro brightens every bite with its signature herbal kick.
Chopped green onions: For a mild onion bite and that beautiful pop of green on top.
Sesame seeds (optional): Toasty, nutty, and that perfect final touch of texture if you’re feeling fancy.
Canned coconut milk (full fat): The base for our magical coconut lime drizzle—don’t skimp on the richness here!
Fresh lime juice: The acidity cuts through the sweetness and richness, tying everything together.
Honey or maple syrup: Just a touch rounds out the drizzle and brings harmony to every spoonful.
Salt (for drizzle): A pinch is all you need to balance the flavors in the coconut lime drizzle.

How to Make Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Step 1: Sear the Chicken

Start by heating a tablespoon of olive oil in a large skillet over medium heat. While it’s warming up, season your bite-sized chicken pieces with salt and pepper. Once the oil shimmers, toss in the chicken, spreading it out in a single layer. Let it sizzle undisturbed for a couple of minutes to get a nice golden edge, then stir occasionally until all pieces are deeply browned and cooked through—this should take about 6–8 minutes. The goal here is juicy, flavorful morsels, not dry chicken.

Step 2: Coat in Sweet Chili Sauce

Reduce the heat to low and pour in your sweet chili sauce. Stir until every piece of chicken is coated in that irresistible sticky-sweet glaze. Let it bubble gently for a minute or two to thicken and warm through. Your kitchen will smell absolutely divine at this point!

Step 3: Make the Coconut Lime Drizzle

While your chicken is getting saucy, whisk together the coconut milk, fresh lime juice, honey (or maple syrup), and a pinch of salt in a small bowl. Whisk until it’s completely smooth and creamy. This coconut lime drizzle adds a cool, rich finish that balances the sweet heat of the chicken.

Step 4: Prep Your Bowl Toppings

Take a quick moment to shred the red cabbage, carrots, and slice up your cucumber if you haven’t already. Chop your cilantro and green onions—they’ll add freshness and crunch, making each bite vibrant and exciting.

Step 5: Assemble the Bowls

Divide your cooked jasmine rice among four serving bowls. Arrange the sweet chili chicken over the rice, then artistically pile on the cabbage, carrots, and cucumber. Shower everything with chopped cilantro and green onions. Finally, drizzle generously with the coconut lime sauce and, if you like, sprinkle some sesame seeds for a beautiful finish. Take a photo before digging in—you’ll want to remember this one!

How to Serve Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Garnishes

Garnishes are where you can really let your personality shine! For this Sweet Chili Chicken Bowl with Coconut Lime Drizzle, I love a shower of freshly chopped cilantro and snappy green onions for herbal punch. A squeeze of lime over the top perks everything up, and a final scattering of sesame seeds adds a hint of nuttiness and some extra texture.

Side Dishes

While these bowls are truly a meal in themselves, you can round out your table with some simple sides. Try serving them with a crisp, Asian-inspired salad or some steamed edamame tossed with sea salt. Light miso soup or crunchy spring rolls can also elevate your dinner into a true feast.

Creative Ways to Present

Party time? Present your Sweet Chili Chicken Bowl with Coconut Lime Drizzle deconstructed and let everyone build their own masterpiece. Line up all the elements—rice, chicken, veggies, drizzle, and garnishes—in a big, colorful spread. It’s fun, interactive, and perfect for picky eaters or kids who like to choose what goes in their bowls.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store the components separately in airtight containers in the fridge. Keep the chicken and rice together, and the veggies and drizzle in their own containers so nothing gets soggy or loses its crisp bite. Everything should stay fresh for up to 3 days.

Freezing

Both the chicken and rice freeze well. Simply cool them completely, then pack into freezer-safe containers or bags. The sweet chili chicken holds up especially nicely! Skip freezing the fresh veggies and coconut lime drizzle for best texture—prep these fresh before serving.

Reheating

When you’re ready for round two of Sweet Chili Chicken Bowl with Coconut Lime Drizzle, gently reheat the chicken and rice together in the microwave or on the stovetop. Splash with a little water to bring back lost moisture, then reassemble your bowls with fresh veggies and a fresh drizzle for that just-made taste.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicy and turn out delicious—just cut them into bite-size pieces and cook as directed.

Is there a vegetarian version of this Sweet Chili Chicken Bowl with Coconut Lime Drizzle?

Yes! Swap the chicken for crispy tofu cubes or even canned chickpeas. The flavorful sauce and fresh toppings are just as tasty with plant-based proteins.

Can I meal prep this recipe for the week?

Definitely. Portion the chicken and rice into containers, store the veggies and drizzle separately, and assemble right before eating for the best texture and taste all week long.

What can I substitute for jasmine rice?

You can easily use brown rice, quinoa, or even cauliflower rice for a lower-carb option—each will give a different twist to your Sweet Chili Chicken Bowl with Coconut Lime Drizzle.

How spicy is this bowl?

It leans more sweet than spicy, but if you want more heat, add a drizzle of sriracha or a sprinkle of crushed red pepper flakes to your bowl.

Final Thoughts

There’s a reason I keep craving this Sweet Chili Chicken Bowl with Coconut Lime Drizzle: it’s colorful, comforting, customizable, and outrageously flavorful. I hope you get as much joy out of cooking and eating it as I do—so grab your ingredients, gather your favorite people, and dig in!

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a delicious and healthy Asian-inspired meal. Tender chicken coated in a sweet chili sauce is served over jasmine rice with a colorful array of vegetables and a creamy coconut lime drizzle.

Ingredients

Scale

For the Sweet Chili Chicken:

1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sweet chili sauce

For the Bowl:

2 cups cooked jasmine rice
1 cup shredded red cabbage
1 cup shredded carrots
1 cup cucumber (sliced)
1/4 cup chopped cilantro
1/4 cup chopped green onions
1 tablespoon sesame seeds (optional)

For the Coconut Lime Drizzle:

1/2 cup canned coconut milk (full fat)
1 tablespoon fresh lime juice
1 teaspoon honey or maple syrup
1/8 teaspoon salt

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Instructions

Prepare the Sweet Chili Chicken: In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then add to the skillet. Cook for 6–8 minutes until browned and cooked through. Stir in sweet chili sauce.
Make the Coconut Lime Drizzle: Whisk together coconut milk, lime juice, honey, and salt in a bowl.
Assemble the Bowls: Divide rice among serving bowls. Top with sweet chili chicken, vegetables, cilantro, and green onions. Drizzle with coconut lime sauce and sprinkle with sesame seeds.