Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
Enjoy a vibrant and flavorful Sweet Chili Chicken Bowl with a creamy Coconut Lime Drizzle. This fusion dish features caramelized chicken thighs marinated in sweet chili and soy sauce, served over fluffy jasmine rice and topped with fresh vegetables and a tangy coconut-lime sauce. Perfect for a quick dinner or meal prep, it balances sweet, savory, and tropical flavors that will have everyone coming back for more.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Ingredients
Scale
For the Chicken
- 1 pound Boneless Skinless Chicken Thighs (or chicken breasts for a leaner dish)
- ½ cup Sweet Chili Sauce (homemade or store-bought)
- ¼ cup Soy Sauce (use tamari for gluten-free option)
- 2 tablespoons Olive Oil (or coconut oil for a tropical flavor)
- Salt and Pepper to taste
For the Base
- 1 cup Jasmine Rice (or quinoa as a healthier alternative)
For the Coconut Lime Drizzle
- 1 cup Coconut Milk (light option available)
- 2 tablespoons Fresh Lime Juice (or lemon juice as substitute)
- Pinch of Salt
For the Toppings
- 1 cup Diced Fresh Tomatoes (or cucumbers/bell peppers for crunch)
- 2 tablespoons Chopped Green Onions or Chives (or shallots/red onions)
- Optional: Sesame Seeds and Lime Wedges for garnish
Instructions
- Marinate Chicken: In a shallow dish, combine the chicken thighs, sweet chili sauce, soy sauce, olive oil, salt, and pepper. Let the chicken marinate for at least 20 minutes, or up to 2 hours to deepen the flavors.
- Prepare Rice: Rinse the jasmine rice under cold water until it runs clear. Cook the rice according to package instructions. Once cooked, fluff the rice gently with a fork and keep it warm.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes on each side until golden brown and caramelized. Pour in the remaining marinade and let it simmer until the sauce thickens.
- Make Coconut Lime Drizzle: In a bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust the lime juice to your preference for more tartness.
- Assemble Bowls: Divide the fluffy rice among serving bowls. Top with sliced chicken, diced tomatoes, and chopped green onions. Drizzle generously with the coconut lime sauce and garnish with sesame seeds and lime wedges if desired.
- Serve Warm: Enjoy the dish fresh and warm for the best flavor and texture. Serve immediately while the chicken is juicy and the rice is fluffy.
Notes
- Consider adding fresh cilantro or diced avocado for an extra layer of flavor and nutrition.
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- Use tamari and verify your sweet chili sauce to keep this recipe gluten-free.
- For extra heat, add sliced jalapeños or sriracha to the marinade.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Keywords: Sweet Chili Chicken Bowl, Coconut Lime Drizzle, Jasmine Rice, Fusion Dinner, Chicken Thighs, Easy Weeknight Meal, Gluten-Free Option
