Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Introduction

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal ready in just 25 minutes. Tender chicken marinated in sweet chili sauce is paired with fresh veggies and a creamy, tangy coconut lime sauce for a deliciously balanced dish perfect for any weeknight.

Ingredients

• 1 lb chicken breasts or thighs
• ½ cup sweet chili sauce
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ½ cup coconut milk
• 1 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp Greek yogurt or mayonnaise
• 2 cups cooked jasmine rice
• ½ cup cucumber slices
• ½ cup shredded carrots
• 2 tbsp fresh cilantro, chopped
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Step 1: In a bowl, mix sweet chili sauce, soy sauce, minced garlic, and grated ginger. Slice the chicken and marinate it in the mixture for at least 20 minutes to absorb the flavors.
2. Step 2: Heat a skillet over medium-high heat and cook the marinated chicken slices until fully cooked and caramelized, about 6 to 8 minutes.
3. Step 3: In a separate bowl, combine coconut milk, lime juice, lime zest, and Greek yogurt or mayonnaise. Whisk until smooth, then chill until ready to serve.
4. Step 4: Assemble the bowls by layering warm jasmine rice, cooked chicken, cucumber slices, shredded carrots, chopped cilantro, and sliced green onions.
5. Step 5: Drizzle the coconut lime sauce over the assembled bowls, garnish with sesame seeds, and serve immediately.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes or some chopped fresh chili to the marinade.
• Substitute chicken with tofu or shrimp for a different protein option.
• Use brown rice or quinoa instead of jasmine rice for a whole grain alternative.
• Prepare the coconut lime sauce in advance to let the flavors develop even more.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate to preserve its texture. Reheat the chicken and rice gently in the microwave or on the stovetop, then add fresh veggies and drizzle with the chilled sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before marinating and cooking to ensure even cooking and food safety.

Is the coconut lime drizzle dairy-free?

You can make the drizzle dairy-free by using mayonnaise instead of Greek yogurt. Both options blend well with coconut milk and lime for a creamy finish.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

A vibrant and flavorful Sweet Chili Chicken Bowl featuring tender marinated chicken cooked to caramelized perfection, served over jasmine rice with fresh cucumber, shredded carrots, and a refreshing coconut lime drizzle. This quick and easy recipe balances sweet, tangy, and savory flavors for a delightful meal perfect for weeknight dinners.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 lb chicken breasts or thighs, sliced
• ½ cup sweet chili sauce
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

Coconut Lime Drizzle

• ½ cup coconut milk
• 1 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp Greek yogurt or mayonnaise

Assembly

• 2 cups cooked jasmine rice
• ½ cup cucumber slices
• ½ cup shredded carrots
• 2 tbsp fresh cilantro, chopped
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Prepare the Marinade: In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and grated ginger. Mix well to create the marinade.
2. Marinate the Chicken: Slice the chicken breasts or thighs and coat them thoroughly in the marinade. Let the chicken marinate for at least 20 minutes to absorb the flavors.
3. Cook the Chicken: Heat a skillet over medium heat and cook the marinated chicken slices until fully cooked and caramelized, about 6 to 8 minutes, turning occasionally to ensure even cooking and browning.
4. Make the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, lime juice, lime zest, and Greek yogurt or mayonnaise until smooth. Chill the dressing in the refrigerator while preparing the rest of the dish.
5. Assemble the Bowl: In serving bowls, layer warm cooked jasmine rice, cooked chicken, cucumber slices, shredded carrots, chopped cilantro, and sliced green onions.
6. Add the Drizzle and Garnish: Drizzle the chilled coconut lime sauce over the assembled bowls. Sprinkle with sesame seeds for added texture and flavor. Serve immediately.

Notes

• For a spicier kick, add sliced fresh chili peppers or a dash of chili flakes to the marinade.
• Chicken thighs can be used instead of breasts for juicier meat.
• The coconut lime drizzle can be made dairy-free by using mayonnaise instead of Greek yogurt.
• Jasmine rice can be substituted with brown rice or quinoa for a healthier twist.
• Marinating the chicken for longer than 20 minutes (up to 2 hours) intensifies the flavor.

Keywords: Sweet chili chicken bowl, coconut lime drizzle, jasmine rice bowl, quick chicken recipe, Asian-inspired dinner