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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Sticky sweet chili and soy glazed chicken cubes served over jasmine rice with shredded carrots, red cabbage, and a creamy coconut milk, lime, and sriracha drizzle for a vibrant tropical-inspired bowl dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp olive oil for cooking
  • 0.33 cup sweet chili sauce Mae Ploy recommended
  • 2 tbsp soy sauce low-sodium recommended
  • 1 tbsp sesame oil or honey sesame oil for savory depth; honey for sweeter glaze
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp lime juice freshly squeezed, for marinade
  • 0.5 tsp chili flakes optional, for extra heat
  • 0.5 cup canned full-fat coconut milk shake can vigorously before opening; full-fat only
  • 2 tbsp mayonnaise optional; adds thickness and creaminess to the drizzle
  • 1 tbsp lime juice freshly squeezed, for coconut lime drizzle
  • 1 tsp lime zest for coconut lime drizzle
  • 1 tbsp sriracha or chili garlic sauce adjust to preferred heat level
  • pinch of salt for coconut lime drizzle
  • 2 cup cooked jasmine or basmati rice or quinoa for higher protein base
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage or sliced cucumber
  • fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Large skillet or wok
  • Medium mixing bowl for marinade
  • Small bowl for coconut lime drizzle
  • whisk
  • Instant read thermometer

Method
 

  1. Whisk together the sweet chili sauce, soy sauce, sesame oil, garlic, ginger, lime juice, and chili flakes if using. Add the chicken cubes, toss to coat, and refrigerate for at least 30 minutes and up to 4 hours.
  2. Shake coconut milk can vigorously before opening. Whisk together coconut milk, mayonnaise if using, lime juice, lime zest, sriracha, and salt until smooth. Refrigerate until serving.
  3. Cook rice according to package directions. Prepare shredded carrots and cabbage or sliced cucumber and set aside.
  4. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and all marinade. Cook for 8 to 10 minutes, stirring every 45 to 60 seconds rather than continuously, until chicken reaches 165°F and the marinade has reduced to a sticky, glossy glaze with no pooling liquid.
  5. Add a rice base to each bowl. Arrange shredded carrots and cabbage or cucumber alongside the rice. Spoon a generous portion of sweet chili chicken over the top.
  6. Drizzle the coconut lime sauce generously over the chicken and vegetables. Garnish with fresh cilantro and serve with a lime wedge.

Notes

Storage: Store chicken, drizzle, rice, and raw vegetables in separate airtight containers for up to 3 days for chicken and 4 days for drizzle. Reheat chicken in a skillet with a tablespoon of water for 3 to 4 minutes. Stir drizzle before using if it has thickened in the refrigerator. Substitutions: Shrimp replaces chicken; reduce cook time to 4 to 5 minutes. Crispy tofu for vegetarian version. Quinoa replaces rice for higher protein base. Coconut lime rice for the base elevates the tropical flavor. Pro tips: Shake coconut milk can before opening. Stir chicken every 45 to 60 seconds during glaze stage for proper caramelization. Marinate 2 to 4 hours for best flavor penetration. Add toasted sesame seeds or chopped peanuts for crunch.