Sweet Chili Chicken Bowl With Coconut Lime Drizzle Recipe

I developed my Sweet Chili Chicken Bowl With Coconut Lime Sauce to pair charred chicken glazed in sweet chili with fluffy jasmine rice and a cool coconut lime drizzle, a quick healthy weeknight bowl that will leave you curious about the flavor combo.

When I crave something punchy and fast I make this Sweet Chili Chicken Bowl With Coconut Lime Drizzle. I sear boneless skinless chicken thighs until the edges char and then slather them in sweet chili sauce so every bite is sticky and bold, and you can’t not lick your fingers.

The tangy drizzle cools things down and gives it that takeout vibe but better, like I’m cheating at dinner. It’s the kinda bowl I misplan but somehow pulls off, and honestly it gets labeled on my site as Fun To Cook Dinner Recipes and Easy Yummy Chicken Dinners because people beg for the recipe.

Ingredients

• Chicken thighs, rich in protein and iron, stay juicy, add savory depth.
• Sweet chili sauce adds sticky sweetness and mild heat, mostly sugars, little fiber.
• Jasmine rice gives tender, fragrant carbs, good energy but low fiber.
• Coconut milk makes a creamy rich drizzle, adds fat and tropical flavor.
• Lime juice and zest brighten, give tangy acidity and vitamin C.
• Peanuts or cashews adds crunch, healthy fats, protein and salty contrast.
• cucumber, carrot, cabbage bring crunch, fiber, freshness and balance the sweet sauce.
• Garlic and ginger give savory warmth, anti-inflammatory benefits and fresh aroma.
• Soy sauce or tamari adds umami saltiness, deepens flavor but adds sodium.

Ingredient Quantities

• 1 1/2 lb (700 g) boneless skinless chicken thighs, trimmed
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil or olive oil
• 1/2 cup (160 g) sweet chili sauce
• 2 tbsp low sodium soy sauce or tamari
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 1/2 cups (270 g) jasmine rice, rinsed
• 2 1/4 cups (540 ml) water
• pinch of salt for the rice
• 1/2 cup (120 ml) canned full fat coconut milk
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp lime zest
• 1 to 2 tsp honey or maple syrup
• pinch of salt for the drizzle
• 1 cup shredded cabbage or mixed greens (optional)
• 1 small carrot, julienned or shredded
• 1/2 cucumber, thinly sliced
• 2 scallions, thinly sliced
• 2 tbsp chopped cilantro
• 2 tbsp chopped roasted peanuts or cashews
• 1 tsp sesame seeds
• lime wedges for serving
• sriracha or chili flakes for extra heat, optional

How to Make this

1. Rinse the jasmine rice under cold water until the water runs almost clear, then combine 1 1/2 cups rice, 2 1/4 cups water and a pinch of salt in a pot, bring to a boil, reduce to low, cover and simmer 15 minutes, then turn off heat and let sit covered 10 minutes before fluffing.

2. While the rice starts, whisk the coconut lime drizzle: 1/2 cup full fat coconut milk, 2 tbsp fresh lime juice, 1 tsp lime zest, 1 to 2 tsp honey or maple syrup and a pinch of salt; taste and thin with a teaspoon or two of water if it seems too thick, set in fridge.

3. Make the sweet chili sauce for the chicken by combining 1/2 cup sweet chili sauce, 2 tbsp low sodium soy sauce or tamari, 2 cloves minced garlic, 1 tsp grated fresh ginger and 1 tbsp rice vinegar; before adding raw chicken, spoon out 2 tbsp of this mixture and reserve for glazing later.

4. Trim and cut 1 1/2 lb boneless skinless chicken thighs into bite sized pieces, season with 1 tsp salt and 1/4 tsp black pepper, then toss with the remaining sweet chili mixture and let sit 10 to 20 minutes if you have time.

5. Heat 1 tbsp vegetable or olive oil in a large skillet over medium high heat until shimmering. Cook the chicken in a single layer in batches so it chars a bit, about 4 to 6 minutes per side depending on size, until edges are browned and internal temp reaches 165 F (74 C). Add the reserved 2 tbsp sauce in the last minute and let it glaze the chicken, don’t use the marinade that touched raw chicken.

6. While chicken cooks, prep the veggies: shred 1 cup cabbage or pull a handful mixed greens, julienne or shred 1 small carrot, thinly slice 1/2 cucumber and 2 scallions.

7. When rice is fluffed and chicken is done, divide rice between bowls, top with the glazed chicken, arrange cabbage or greens, carrot, cucumber and scallions around the chicken so it looks pretty.

8. Drizzle each bowl with the chilled coconut lime sauce, then finish with 2 tbsp chopped cilantro, 2 tbsp chopped roasted peanuts or cashews, 1 tsp sesame seeds and a lime wedge on the side.

9. Add sriracha or chili flakes if you want extra heat, squeeze fresh lime over the top just before eating, and mix everything together so you get a bit of sweet, spicy, creamy in every bite.

10. Leftovers store well: keep rice, chicken and drizzle separate in airtight containers in the fridge up to 3 days; reheat chicken in a skillet to keep edges crisp and stir the coconut drizzle before using, it may thicken in the fridge.

Equipment Needed

1. Medium pot with a tight-fitting lid — for cooking the jasmine rice
2. Fine-mesh sieve or colander — to rinse the rice until water runs almost clear
3. Measuring cups and measuring spoons — for rice, liquids and seasonings
4. Small mixing bowl and whisk — for the coconut lime drizzle
5. Large skillet or heavy frying pan — to cook and char the chicken
6. Cutting board and sharp chef’s knife — trim and cut the chicken, slice the veg
7. Microplane or small grater — for lime zest and fresh ginger if needed
8. Tongs and a spatula or slotted spoon — to turn and remove chicken pieces
9. Instant-read thermometer — to check the chicken reaches 165 F (74 C)
10. Serving bowls and a small spoon for drizzling — for plating and finishing touches

FAQ

Sweet Chili Chicken Bowl With Coconut Lime Drizzle Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts or extra firm tofu. Breasts cook faster so slice thinner or pound them a bit, tofu needs pressing and a longer marinade so youll get more flavor.
• Jasmine rice: swap for brown rice, long grain white rice or quinoa. Brown and quinoa need more water and longer cook times; cauliflower rice works if you want low carb since it cooks in minutes.
• Sweet chili sauce: swap with hoisin plus a little honey and chili paste, or mix sriracha with honey and a splash of rice vinegar. If you dont want as much sugar use chili garlic sauce and maple syrup.
• Canned full fat coconut milk: swap for Greek yogurt thinned with a bit of water and a drop of coconut extract for tangy creaminess, or use evaporated milk plus coconut extract. For dairy free use light coconut milk plus a tablespoon of coconut cream.

Pro Tips

– Don’t skip the pat-dry step. After marinating, blot the chicken pieces with paper towels so they sear instead of steam. Use a hot skillet and don’t crowd the pan, cook in batches if needed so you get nice browning. Add the reserved 2 tbsp sauce only at the end and never pour back the marinade that touched raw chicken.

– If you’ve got time, marinate longer. 30 minutes is fine but a few hours or overnight (in the fridge) makes thighs way more flavorful. Just don’t go crazy more than 24 hours or the texture can change.

– Chill and adjust the coconut lime drizzle. Full fat coconut will firm up in the fridge, so whisk it and thin with a teaspoon or two of water if it looks too thick. Taste for salt and lime, a little more acid brightens it up, and if you want it extra silky blitz it briefly with a fork or tiny blender.

– Keep components separate for leftovers. Store rice, chicken and the drizzle apart so nothing gets mushy. Reheat chicken in a skillet over medium heat to revive crisp edges, and give the drizzle a quick whisk before using since it’ll separate a bit in the fridge.

Sweet Chili Chicken Bowl With Coconut Lime Drizzle Recipe

Recipe by James Level

0.0 from 0 votes

I developed my Sweet Chili Chicken Bowl With Coconut Lime Sauce to pair charred chicken glazed in sweet chili with fluffy jasmine rice and a cool coconut lime drizzle, a quick healthy weeknight bowl that will leave you curious about the flavor combo.

Pin

Servings

4

servings

Calories

840

kcal

Equipment: 1. Medium pot with a tight-fitting lid — for cooking the jasmine rice
2. Fine-mesh sieve or colander — to rinse the rice until water runs almost clear
3. Measuring cups and measuring spoons — for rice, liquids and seasonings
4. Small mixing bowl and whisk — for the coconut lime drizzle
5. Large skillet or heavy frying pan — to cook and char the chicken
6. Cutting board and sharp chef’s knife — trim and cut the chicken, slice the veg
7. Microplane or small grater — for lime zest and fresh ginger if needed
8. Tongs and a spatula or slotted spoon — to turn and remove chicken pieces
9. Instant-read thermometer — to check the chicken reaches 165 F (74 C)
10. Serving bowls and a small spoon for drizzling — for plating and finishing touches

Ingredients

• 1 1/2 lb (700 g) boneless skinless chicken thighs, trimmed

• 1 tsp salt

• 1/4 tsp black pepper

• 1 tbsp vegetable oil or olive oil

• 1/2 cup (160 g) sweet chili sauce

• 2 tbsp low sodium soy sauce or tamari

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tbsp rice vinegar

• 1 1/2 cups (270 g) jasmine rice, rinsed

• 2 1/4 cups (540 ml) water

• pinch of salt for the rice

• 1/2 cup (120 ml) canned full fat coconut milk

• 2 tbsp fresh lime juice (about 1 lime)

• 1 tsp lime zest

• 1 to 2 tsp honey or maple syrup

• pinch of salt for the drizzle

• 1 cup shredded cabbage or mixed greens (optional)

• 1 small carrot, julienned or shredded

• 1/2 cucumber, thinly sliced

• 2 scallions, thinly sliced

• 2 tbsp chopped cilantro

• 2 tbsp chopped roasted peanuts or cashews

• 1 tsp sesame seeds

• lime wedges for serving

• sriracha or chili flakes for extra heat, optional

Directions

• Rinse the jasmine rice under cold water until the water runs almost clear, then combine 1 1/2 cups rice, 2 1/4 cups water and a pinch of salt in a pot, bring to a boil, reduce to low, cover and simmer 15 minutes, then turn off heat and let sit covered 10 minutes before fluffing.
• While the rice starts, whisk the coconut lime drizzle: 1/2 cup full fat coconut milk, 2 tbsp fresh lime juice, 1 tsp lime zest, 1 to 2 tsp honey or maple syrup and a pinch of salt; taste and thin with a teaspoon or two of water if it seems too thick, set in fridge.
• Make the sweet chili sauce for the chicken by combining 1/2 cup sweet chili sauce, 2 tbsp low sodium soy sauce or tamari, 2 cloves minced garlic, 1 tsp grated fresh ginger and 1 tbsp rice vinegar; before adding raw chicken, spoon out 2 tbsp of this mixture and reserve for glazing later.
• Trim and cut 1 1/2 lb boneless skinless chicken thighs into bite sized pieces, season with 1 tsp salt and 1/4 tsp black pepper, then toss with the remaining sweet chili mixture and let sit 10 to 20 minutes if you have time.
• Heat 1 tbsp vegetable or olive oil in a large skillet over medium high heat until shimmering. Cook the chicken in a single layer in batches so it chars a bit, about 4 to 6 minutes per side depending on size, until edges are browned and internal temp reaches 165 F (74 C). Add the reserved 2 tbsp sauce in the last minute and let it glaze the chicken, don't use the marinade that touched raw chicken.
• While chicken cooks, prep the veggies: shred 1 cup cabbage or pull a handful mixed greens, julienne or shred 1 small carrot, thinly slice 1/2 cucumber and 2 scallions.
• When rice is fluffed and chicken is done, divide rice between bowls, top with the glazed chicken, arrange cabbage or greens, carrot, cucumber and scallions around the chicken so it looks pretty.
• Drizzle each bowl with the chilled coconut lime sauce, then finish with 2 tbsp chopped cilantro, 2 tbsp chopped roasted peanuts or cashews, 1 tsp sesame seeds and a lime wedge on the side.
• Add sriracha or chili flakes if you want extra heat, squeeze fresh lime over the top just before eating, and mix everything together so you get a bit of sweet, spicy, creamy in every bite.
• Leftovers store well: keep rice, chicken and drizzle separate in airtight containers in the fridge up to 3 days; reheat chicken in a skillet to keep edges crisp and stir the coconut drizzle before using, it may thicken in the fridge.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 530g
• Total number of serves: 4
• Calories: 840kcal
• Fat: 31.8g
• Saturated Fat: 11.8g
• Trans Fat: 0.1g
• Polyunsaturated: 3.8g
• Monounsaturated: 12.5g
• Cholesterol: 140mg
• Sodium: 1050mg
• Potassium: 645mg
• Carbohydrates: 91g
• Fiber: 2.5g
• Sugar: 32.5g
• Protein: 49g
• Vitamin A: 1125IU
• Vitamin C: 10.5mg
• Calcium: 50mg
• Iron: 2mg