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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Glazed sweet chili chicken served over rice with fresh vegetables and creamy coconut lime drizzle for a vibrant 30-minute dinner bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired, Thai-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 tbsp olive oil or coconut oil
  • ½ cup sweet chili sauce Thai-style
  • 1 tbsp soy sauce
  • 2 cloves garlic minced
  • ½ cup full-fat canned coconut milk well stirred
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • pinch salt for drizzle
  • 3 cups cooked jasmine rice or coconut rice
  • 1 cup shredded carrots
  • 1 English cucumber sliced
  • ¼ cup fresh cilantro chopped
  • sliced avocado optional
  • sesame seeds optional

Equipment

  • large skillet
  • small mixing bowl
  • whisk
  • Serving bowls

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 6-8 minutes, stirring occasionally, until browned and nearly cooked through.
  2. Add minced garlic to the skillet and stir for 30 seconds until fragrant. Pour in sweet chili sauce and soy sauce, stirring to coat chicken evenly. Reduce heat to medium and simmer for 2-3 minutes until sauce thickens and becomes sticky, coating the chicken in a glossy glaze. Chicken should reach 165°F internal temperature.
  3. While chicken cooks, whisk together coconut milk, lime juice, lime zest, and pinch of salt in a small bowl until smooth and well combined. Set aside.
  4. Divide cooked rice evenly among four bowls. Top each with glazed chicken, shredded carrots, and cucumber slices.
  5. Drizzle coconut lime mixture generously over each bowl, about 2 tablespoons per serving or to taste.
  6. Garnish with fresh chopped cilantro, sesame seeds, and avocado slices if using. Serve with extra lime wedges on the side.

Notes

Storage: Keep components separate in refrigerator for up to 4 days. Reheat chicken gently with splash of water. Drizzle can be served cold or room temperature. Meal Prep: Cook chicken and make drizzle 3 days ahead. Assemble bowls when ready to eat. Variations: Use shrimp instead of chicken (3-4 minutes cooking time), substitute tofu for vegetarian option, add steamed edamame or snap peas, use quinoa or cauliflower rice instead of regular rice. For spicier version, add sriracha to glaze. Gluten-free: Use tamari instead of soy sauce and verify sweet chili sauce is gluten-free.