Why You’ll Love Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
This recipe takes the convenience of a rice bowl and transforms it into something special. The sweet chili sauce adds just the right amount of heat, while the coconut lime drizzle cools everything down with a tropical twist. It’s a quick and versatile dish that’s family-friendly, meal-prep friendly, and perfect for weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Sweet chili sauce
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Soy sauce
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Garlic, minced
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Fresh lime juice and zest
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Coconut milk (canned, full-fat or light)
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Honey or maple syrup
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Cooked jasmine or basmati rice
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Fresh vegetables (such as bell peppers, carrots, or cucumbers)
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Fresh cilantro or green onions, chopped (for garnish)
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Olive oil or sesame oil for cooking
Directions
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Cook rice according to package instructions and set aside.
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In a small bowl, whisk coconut milk, lime juice, lime zest, and a drizzle of honey to create the coconut lime sauce. Refrigerate until ready to serve.
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Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes.
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Stir in minced garlic and cook for 1 minute.
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Pour in sweet chili sauce and a splash of soy sauce, tossing until chicken is fully coated and sticky.
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Assemble bowls by adding a scoop of rice, vegetables, sweet chili chicken, and a generous drizzle of coconut lime sauce.
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Garnish with cilantro or green onions before serving.
Servings and timing
Serves 4.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
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Grain Swap: Use quinoa, brown rice, or cauliflower rice.
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Spicy Kick: Add sriracha or red pepper flakes to the sweet chili glaze.
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Vegetarian: Replace chicken with crispy tofu or chickpeas.
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Nutty Flavor: Top with crushed peanuts or cashews.
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Extra Creamy: Blend the coconut lime drizzle with fresh cilantro for a green goddess–style sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the coconut lime drizzle separate and add just before serving. Reheat chicken and rice in a skillet or microwave until hot.
FAQs
What is sweet chili sauce made of?
It’s typically made from red chili peppers, sugar, vinegar, garlic, and salt for a sweet, tangy, and mildly spicy flavor.
Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and work great in this recipe.
Can I make this dish dairy-free?
Yes, the coconut lime drizzle is naturally dairy-free.
Can I prepare this ahead of time?
Yes, it’s perfect for meal prep—just store components separately and drizzle sauce before eating.
What vegetables go best in the bowl?
Bell peppers, shredded carrots, cucumbers, snap peas, or steamed broccoli work well.
Can I grill the chicken instead of pan-frying?
Absolutely, grilled chicken adds a smoky flavor that pairs beautifully.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
How spicy is this dish?
Sweet chili sauce is mild, but you can increase spice by adding sriracha or chili flakes.
Can I use light coconut milk?
Yes, but full-fat will make the drizzle creamier.
What can I serve with this besides rice?
Try it with noodles, couscous, or even wrapped in lettuce leaves.
Conclusion
This sweet chili chicken bowl with coconut lime drizzle is a colorful, flavorful, and satisfying meal that’s both easy to make and exciting to eat. With its balance of sweet heat, creamy drizzle, and fresh toppings, it’s sure to become a go-to recipe for busy weeknights or meal prep.
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavor-packed meal that’s both healthy and satisfying. Juicy chicken coated in sweet chili sauce is paired with fluffy rice, crisp veggies, and finished with a creamy coconut lime drizzle. It’s a perfect balance of sweet, spicy, tangy, and refreshing flavors all in one bowl!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-Frying + Assembly
- Cuisine: Asian-Inspired
Ingredients
- For the chicken:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- For the bowls:
- 3 cups cooked jasmine rice (or brown rice)
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup red bell pepper, sliced
- 1/4 cup fresh cilantro, chopped
- For the coconut lime drizzle:
- 1/2 cup coconut milk (canned, full-fat)
- Juice of 1 lime
- 1 teaspoon lime zest
- 1 tablespoon honey or maple syrup
- Pinch of salt
Instructions
- In a bowl, combine chicken with sweet chili sauce, soy sauce, and olive oil. Marinate for 15 minutes.
- Heat a skillet over medium-high heat. Cook chicken for 6–8 minutes, until cooked through and slightly caramelized.
- While chicken cooks, whisk together coconut milk, lime juice, lime zest, honey, and salt to make the drizzle.
- Assemble bowls by layering rice, carrots, cucumber, and bell pepper. Top with sweet chili chicken.
- Drizzle generously with coconut lime sauce and sprinkle with fresh cilantro.
- Serve immediately and enjoy!
Notes
- Swap rice with quinoa or cauliflower rice for a lighter option.
- Add avocado or edamame for extra protein and creaminess.
- Leftover chicken works great for meal prep bowls.
