I made this Sweet Chili Chicken Bowl with Coconut Lime Drizzle as one of my go-to Easy Healthy Flavorful Meals, featuring charred chicken glazed in sweet chili sauce, jasmine rice, and a coconut lime drizzle.

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I don’t usually fall for takeout knockoffs, but this Sweet Chili Chicken Bowl With Coconut Lime Drizzle got me. Charred chicken glazed with sweet chili sauce sits on soft jasmine rice, then a bright coconut lime drizzle cools the heat and makes it sing.

It’s bold but not fussy, and kinda addictive, youll want extra sauce. I throw this into my Fun To Cook Dinner Recipes lineup for nights when I want big flavor fast, and its exactly what I mean by Easy Healthy Flavorful Meals, simple, bright and oddly comforting without being mushy.

Ingredients

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Jasmine rice packs quick carbs and comfort, low fiber so add veggies.
Chicken thighs give rich protein and iron, juicy not dry, great for bowls.
Sweet chili sauce brings sugary heat it add sweet and mild spicy notes.
Coconut milk makes creamy richness adds fat for satiety tho calorie dense.
Lime cuts through sweetness add bright sour acidity and fresh citrus punch.
Avocado gives creamy healthy fats fiber makes bowl more filling and smooth.
Herbs like cilantro and scallions add fresh aroma vitamin K bright green pop.
Garlic and ginger add savory warmth small anti inflammatory boost and zip.

Ingredient Quantities

1 1/2 cups jasmine rice, rinsed

3 cups water (for cooking rice)

1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into bite sized pieces

2 tablespoons vegetable oil, divided

Salt and black pepper, to taste

1/2 cup sweet chili sauce, plus extra for serving if you want

2 tablespoons low sodium soy sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/2 cup canned full fat coconut milk

2 tablespoons fresh lime juice

1 teaspoon lime zest

1 tablespoon honey or maple syrup

Pinch of salt for the drizzle

2 scallions, thinly sliced

1/4 cup fresh cilantro, chopped

1 tablespoon sesame seeds, toasted, optional

Lime wedges for serving, optional

1 avocado, sliced, optional

How to Make this

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1. Rinse 1 1/2 cups jasmine rice until water runs clear, combine with 3 cups water in a pot, bring to a boil, lower heat to a simmer, cover and cook 15 to 18 minutes then remove from heat and let sit covered 10 minutes, fluff with a fork before serving.

2. Whisk together 1/2 cup sweet chili sauce, 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 2 cloves minced garlic and 1 teaspoon grated fresh ginger in a bowl; this is your glaze, set it aside.

3. Season 1 1/2 pounds bite sized chicken thigh pieces with salt and black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat until shimmering.

4. Add chicken in a single layer, don’t overcrowd the pan or the pieces will steam, cook in batches if needed. Let the chicken sear undisturbed until nicely charred then flip, about 4 to 6 minutes per side depending on size, and cook through.

5. Push chicken to the side, add the remaining 1 tablespoon oil if the pan is dry, pour the sweet chili glaze over the chicken and simmer 1 to 2 minutes, tossing to coat and let the sauce thicken and cling to the chicken, remove from heat. Save extra sweet chili sauce for serving if you like it saucy.

6. While chicken cooks quickly toast 1 tablespoon sesame seeds in a dry small skillet over medium heat until fragrant, about 1 minute, watch them so they don’t burn.

7. Make the coconut lime drizzle by whisking 1/2 cup canned full fat coconut milk with 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 tablespoon honey or maple syrup and a pinch of salt; if it’s too thick warm it briefly or add a splash of water to reach a pourable consistency.

8. Assemble bowls: divide the jasmine rice, top with the glazed chicken, then drizzle the coconut lime sauce over everything.

9. Garnish with 2 thinly sliced scallions, 1/4 cup chopped cilantro, the toasted sesame seeds, sliced avocado and lime wedges; serve right away. Leftovers keep 3 days in the fridge, reheat gently so the chicken stays juicy.

Equipment Needed

1. Medium pot with tight-fitting lid (for cooking the jasmine rice)
2. Fine-mesh sieve or colander to rinse the rice
3. Large heavy skillet or 12-inch nonstick pan for searing the chicken, dont overcrowd it
4. Small dry skillet to toast sesame seeds
5. Mixing bowl and whisk for the sweet chili glaze and the coconut-lime drizzle
6. Measuring cups and spoons
7. Cutting board and a sharp chef’s knife for trimming and slicing
8. Tongs or spatula plus a wooden spoon for moving and tossin the chicken
9. Fork for fluffing rice and a few bowls for assembling the bowls and serving

FAQ

Q: How do I cook the jasmine rice so it is fluffy and not mushy? A: Use the 1.5 cups rice to 3 cups water ratio, bring to a boil, reduce to a gentle simmer, cover and cook 15 to 18 minutes. Turn off heat and let it sit, covered, for 10 minutes before fluffing with a fork. Rinsing the rice first helps remove extra starch so it wont clump.

Q: Can I use chicken breasts instead of thighs? A: Yep. Boneless skinless breasts work, but they cook faster and dry out easier. Cut into bite sized pieces and cook just until internal temp hits 165°F (74°C). Or bake at 425°F for about 12 to 15 minutes, flipping once. Thighs are more forgiving if you tend to overcook.

Q: I want it spicier or less sweet. How do I adjust the sauce? A: For more heat add sriracha or crushed red pepper, or swap half the sweet chili for a spicy chili sauce. To cut sweetness add an extra splash of rice vinegar and a little more soy sauce. Taste and tweak a little at a time so you dont go too far.

Q: Can I make this vegetarian or vegan? A: Yes. Use firm tofu or seitan instead of chicken. Press tofu, cube it, toss with a touch of cornstarch and pan fry or bake until browned. Use maple syrup instead of honey and check that your sweet chili sauce is vegan (many are, but some have fish ingredients).

Q: How long will leftovers keep and best way to reheat? A: Store chicken, rice and drizzle in airtight containers in the fridge for 3 to 4 days. Reheat rice in the microwave with a splash of water, cover so it steams. Reheat chicken gently in a skillet or microwave. The coconut lime drizzle may separate in the fridge, just whisk or warm it up and it will come back together. For longer storage freeze chicken and rice separately up to 2 months, but texture of rice changes.

Q: Any quick tips to get better flavor or crispier chicken? A: Marinate the chicken for 15 to 30 minutes if you have time. Cook on high heat in a hot pan with half the oil so pieces get a nice caramelized crust, then finish with the sauce. For extra crispness toss cooked pieces in a hot dry pan for a minute. Sprinkle sesame seeds and scallions right before serving for texture and brightness.

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

Jasmine rice: swap with long grain white or basmati rice, they cook about the same with the same water ratio; brown rice will need more water and about 10 to 15 minutes extra cooking time; quinoa is a quick gluten free option, use about 1 cup quinoa to 1.5 cups water and cook until fluffy.
Chicken thighs: use boneless skinless chicken breasts (same weight, cook till 165°F but they dry out easier), firm tofu (press well, cube and pan sear for a crisp bite), or shrimp (adjust cook time way down, just until opaque).
Sweet chili sauce: mix sriracha with honey or maple syrup for a sweet heat (start 2 parts sriracha to 1 part sweetener and adjust), or use hoisin plus a splash of rice vinegar and chili flakes for depth; chili garlic sauce plus a little sugar also works.
Coconut milk for the drizzle: swap with light coconut milk for fewer calories, or use coconut cream thinned with water for a richer drizzle, or for a tangier creamy finish use plain Greek yogurt thinned with a bit of water and a drop of coconut extract (keep it cool so it doesn’t split).

Pro Tips

1) pat the chicken really dry before seasoning, it’ll brown way better. don’t crowd the pan — cook in batches if needed so you get that good char instead of steamed pieces.

2) use a heavy skillet like cast iron or stainless steel and heat the oil until it’s just shimmering, not smoking. if the oil starts smoking turn the heat down or the sauce can taste burnt.

3) if your glaze is too thin reduce it a bit in the pan to concentrate flavor, or for a quick fix whisk 1 teaspoon cornstarch with 1 tablespoon water and stir that in to thicken. want it saucier? save some extra sweet chili sauce and add at the end.

4) coconut cream firms up cold, so warm the coconut lime drizzle slightly and whisk it smooth before serving; add a splash of water if it seems too rich. a tiny pinch of salt and extra lime juice will wake up the flavors.

5) for leftovers reheat gently so the chicken stays juicy, either covered in a 325 F oven or short bursts in the microwave with a splash of water. rice firms up in the fridge, so fluff and sprinkle a little water before reheating to bring back moisture.

Sweet Chili Chicken Bowl With Coconut Lime Drizzle Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

806

kcal

Equipment: 1. Medium pot with tight-fitting lid (for cooking the jasmine rice)
2. Fine-mesh sieve or colander to rinse the rice
3. Large heavy skillet or 12-inch nonstick pan for searing the chicken, dont overcrowd it
4. Small dry skillet to toast sesame seeds
5. Mixing bowl and whisk for the sweet chili glaze and the coconut-lime drizzle
6. Measuring cups and spoons
7. Cutting board and a sharp chef’s knife for trimming and slicing
8. Tongs or spatula plus a wooden spoon for moving and tossin the chicken
9. Fork for fluffing rice and a few bowls for assembling the bowls and serving

Ingredients

1 1/2 cups jasmine rice, rinsed
3 cups water (for cooking rice)
1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into bite sized pieces
2 tablespoons vegetable oil, divided
Salt and black pepper, to taste
1/2 cup sweet chili sauce, plus extra for serving if you want
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 cup canned full fat coconut milk
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey or maple syrup
Pinch of salt for the drizzle
2 scallions, thinly sliced
1/4 cup fresh cilantro, chopped
1 tablespoon sesame seeds, toasted, optional
Lime wedges for serving, optional
1 avocado, sliced, optional

Directions

Rinse 1 1/2 cups jasmine rice until water runs clear, combine with 3 cups water in a pot, bring to a boil, lower heat to a simmer, cover and cook 15 to 18 minutes then remove from heat and let sit covered 10 minutes, fluff with a fork before serving.
Whisk together 1/2 cup sweet chili sauce, 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 2 cloves minced garlic and 1 teaspoon grated fresh ginger in a bowl; this is your glaze, set it aside.
Season 1 1/2 pounds bite sized chicken thigh pieces with salt and black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat until shimmering.
Add chicken in a single layer, don’t overcrowd the pan or the pieces will steam, cook in batches if needed. Let the chicken sear undisturbed until nicely charred then flip, about 4 to 6 minutes per side depending on size, and cook through.
Push chicken to the side, add the remaining 1 tablespoon oil if the pan is dry, pour the sweet chili glaze over the chicken and simmer 1 to 2 minutes, tossing to coat and let the sauce thicken and cling to the chicken, remove from heat. Save extra sweet chili sauce for serving if you like it saucy.
While chicken cooks quickly toast 1 tablespoon sesame seeds in a dry small skillet over medium heat until fragrant, about 1 minute, watch them so they don’t burn.
Make the coconut lime drizzle by whisking 1/2 cup canned full fat coconut milk with 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 tablespoon honey or maple syrup and a pinch of salt; if it’s too thick warm it briefly or add a splash of water to reach a pourable consistency.
Assemble bowls: divide the jasmine rice, top with the glazed chicken, then drizzle the coconut lime sauce over everything.
Garnish with 2 thinly sliced scallions, 1/4 cup chopped cilantro, the toasted sesame seeds, sliced avocado and lime wedges; serve right away. Leftovers keep 3 days in the fridge, reheat gently so the chicken stays juicy.

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.