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Sweet Chili Chicken Bowl with Coconut Lime Drizzle comes together as a quick weeknight dinner that feels like a true treat. Juicy chicken glazed in sweet chili sauce sets the stage while fluffy jasmine rice catches every drop of the coconut lime drizzle. With crisp veggies and a balance of tropical zing and gentle heat this bowl is a bright flavor celebration that brings a pop of excitement to the dinner table.
When I first shared this with my family we could not stop talking about that creamy coconut lime drizzle. Now it is the requested bowl for movie nights or when anyone needs a summery boost.
Ingredients
- Boneless skinless chicken thighs: make the dish juicy and absorb marinades easily
- Sweet chili sauce: brings sticky sweetness and a gentle kick look for one without too many preservatives
- Soy sauce: deepens flavor and balances out the sweetness choose low sodium for a lighter bowl
- Olive oil: helps caramelize the chicken and keeps it tender use extra virgin for the best taste
- Jasmine rice: offers a light fragrant base for all the toppings always rinse until the water runs clear
- Coconut milk: makes the drizzle creamy and rich full-fat works best for texture
- Fresh lime juice: adds brightness and cuts through the richness use ripe limes for juicier results
- Fresh tomatoes: give a burst of acidity and color try cherry or grape for sweetness
- Green onions or chives: sprinkle freshness on top chop just before serving for the best aroma
- Salt and pepper: to enhance every element always taste as you go
- Optional sesame seeds and lime wedges: bring crunch and extra zip
Step-by-Step Instructions
- Marinate the Chicken:
- Add chicken thighs to a shallow dish. Pour in sweet chili sauce soy sauce olive oil salt and pepper. Turn chicken several times to coat. Let marinate for at least twenty minutes or up to two hours in the refrigerator for deeper flavor.
- Prep the Rice:
- Rinse jasmine rice under cold water. Agitate with your hand until the water runs clear this removes surface starch. Follow package instructions to cook the rice usually simmering for twelve to fifteen minutes then cover and let rest for ten minutes before fluffing with a fork.
- Cook the Chicken:
- Heat a skillet over medium-high heat. Drizzle with olive oil. Add marinated chicken and cook for four to five minutes per side until deeply caramelized and cooked through. Pour any leftover marinade into the pan and simmer until thick and sticky clinging to the chicken.
- Make the Coconut Lime Drizzle:
- In a small bowl whisk coconut milk with fresh lime juice and a pinch of salt until fully smooth. Taste and adjust with more lime if you want extra tang.
- Assemble the Bowls:
- Spoon fluffy rice into each bowl. Top with glazed chicken diced tomatoes and green onions or chives. Drizzle generously with coconut lime sauce to bring all the flavors together.
- Garnish and Serve:
- Finish bowls with a sprinkle of sesame seeds and extra lime wedges if you wish. Serve while warm for the best experience.
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The coconut lime drizzle keeps surprising me my kids always ask for extra sauce and I find myself making double so there is plenty to go around. The sweet chili glaze was my grandmother’s favorite and she always kept a jar on hand for easy weeknight meals.
How to Store Leftovers
Allow the chicken and rice to cool completely before sealing in airtight containers. Keep coconut drizzle in a separate small jar. Everything will keep fresh in the refrigerator for up to three days. To reheat sprinkle a bit of water over rice and microwave in short bursts to keep the texture fluffy.
Ingredient Swaps You Can Try
Swap chicken thighs for chicken breast or even firm tofu if you want a plant-based option. For the rice base try brown rice or even quinoa for a wholesome twist. If you cannot find sweet chili sauce you can mix honey with sriracha for a quick stand-in.
Best Ways to Serve
Let everyone build their own bowl family-style and add their favorite toppings like shredded carrots fresh cucumber or even a handful of cilantro. A side of steamed edamame or a quick pickled vegetable salad rounds out the meal beautifully.
Why This Dish Feels Special
Sweet chili chicken bowls are a mainstay in Southeast Asian inspired kitchens blending comfort and adventure in one meal. Adding coconut and lime not only adds that sunny tropical twist but also creates a sauce so good you will want to drizzle it on everything from grilled shrimp to roasted veggies.
Recipe FAQs
- → What type of chicken works best for this bowl?
Boneless, skinless chicken thighs are ideal, as they remain juicy and tender when glazed with sweet chili sauce.
- → Can I substitute the rice?
Yes, jasmine rice complements the flavors well, but you can use brown rice, quinoa, or cauliflower rice for variation.
- → How do I make the coconut lime drizzle creamy?
Whisk coconut milk with fresh lime juice and a pinch of salt until smooth. Adjust lime to achieve your preferred zing.
- → Are there vegetarian alternatives?
For a vegetarian version, try glazed tofu or roasted chickpeas in place of chicken, keeping the same bright toppings.
- → What vegetables pair well with the bowl?
Diced fresh tomatoes and chopped green onions add color and crunch, but feel free to add cucumber, shredded carrots, or bell peppers.