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Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

★★★★★

4.8 from 28 reviews
  • Author: Gabriel
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful meal combining tender marinated chicken thighs glazed in sweet chili sauce, served over fluffy jasmine rice infused with creamy coconut milk and fresh lime juice. Topped with juicy tomatoes, green onions, and optional sesame seeds and lime wedges, this dish perfectly balances sweetness, zest, and a hint of spice for an easy and satisfying dinner.

Ingredients

Scale

Chicken Marinade

  • 4 boneless skinless chicken thighs
  • 1/2 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Rice

  • 1 cup jasmine rice
  • 1 cup coconut milk

Coconut Lime Drizzle

  • 2 tablespoons fresh lime juice
  • Salt to taste (a pinch)
  • 1 cup diced fresh tomatoes
  • 1/4 cup chopped green onions or chives

Optional Garnishes

  • Sesame seeds
  • Lime wedges

Instructions

  1. Marinate the Chicken: Place chicken thighs in a shallow dish and add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well to coat evenly. Allow it to marinate for 20 minutes or up to 2 hours in the refrigerator to infuse flavors.
  2. Cook the Jasmine Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Cook rice according to package instructions, typically simmering with water until tender. Once cooked, fluff rice gently with a fork and set aside.
  3. Cook the Chicken: Heat a skillet over medium-high heat and add a little olive oil if needed. Place the marinated chicken thighs in the pan and cook for 4–5 minutes per side until nicely caramelized and cooked through. Pour in any leftover marinade and let it simmer until it thickens into a glaze.
  4. Prepare the Coconut Lime Drizzle: In a bowl, whisk together coconut milk, fresh lime juice, and a pinch of salt until smooth and combined. Adjust lime juice amount to taste to balance creaminess and tang.
  5. Assemble the Bowls: Divide the cooked jasmine rice into serving bowls. Top with caramelized chicken, diced fresh tomatoes, and chopped green onions or chives. Drizzle the coconut lime sauce generously over the top.
  6. Garnish and Serve: Sprinkle sesame seeds over the bowls and add lime wedges on the side if desired. Serve immediately and enjoy a fresh, flavorful meal.

Notes

  • Marinating the chicken for longer enhances the flavor but even 20 minutes is sufficient if time is short.
  • You can substitute jasmine rice with basmati or brown rice for different textures.
  • Adjust sweetness and spiciness by varying the amount of sweet chili sauce.
  • The coconut lime drizzle can be made ahead and stored in the fridge for up to 2 days.
  • For extra heat, add finely chopped fresh chili or a dash of chili flakes to the marinade.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Pan-frying, simmering
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal
  • Sugar: 10 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 80 mg

Keywords: sweet chili chicken, coconut lime sauce, jasmine rice bowl, quick dinner, easy chicken recipe, Asian chicken bowl, healthy chicken dinner

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Find it online: https://gabriellangdon.com/sweet-chili-chicken-bowl-with-coconut-lime-drizzle-recipe/