Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, flavorful meal that combines juicy chicken thighs glazed in sweet chili sauce with a creamy, zesty coconut lime drizzle. Perfectly balanced with steamed jasmine rice and fresh colorful vegetables, it delivers a sweet, spicy, and tropical taste explosion in under 30 minutes, making it an ideal quick weeknight dinner that’s both nutritious and satisfying.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken thighs, boneless and skinless
- 1/3 cup sweet chili sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
Coconut Lime Drizzle
- 1/2 cup coconut milk
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- Pinch of salt
Base and Vegetables
- 2 cups steamed jasmine rice
- 1/2 cup bell peppers, thinly sliced (any color)
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced (optional)
Garnishes
- Fresh cilantro, chopped
- Lime wedges (optional)
- Toasted cashews or peanuts (optional)
Instructions
- Marinate the Chicken: Combine chicken thighs with sweet chili sauce, minced garlic, and ginger in a bowl. Mix well to coat all pieces evenly. Allow to marinate for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for 6 to 8 minutes per side, depending on thickness, until golden brown and cooked through.
- Prepare the Coconut Lime Drizzle: In a small bowl, whisk together coconut milk, fresh lime juice, lime zest, and a pinch of salt until smooth and creamy. Set aside.
- Steam the Rice and Prep Veggies: Cook jasmine rice according to package instructions until fluffy. Meanwhile, slice bell peppers, shred carrots, and prepare cucumber or other preferred fresh vegetables for crunch and freshness.
- Assemble the Bowl: Place steamed rice at the base of each bowl. Top with warm cooked chicken and colorful vegetables. Drizzle generously with the coconut lime sauce. Garnish with chopped cilantro and a lime wedge, adding toasted nuts if desired for extra crunch.
Notes
- For more intense flavor, marinate chicken for up to 2 hours in the refrigerator.
- Use fresh lime juice to achieve the best bright and authentic citrus flavor.
- Avoid overcrowding the pan; cook chicken in batches if necessary for a caramelized crust.
- If the coconut lime drizzle is too thick, thin with a little water; add more coconut milk for extra creaminess.
- Toasted cashews or peanuts can be added on top for a crunchy texture contrast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Fusion, Asian-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: sweet chili chicken, coconut lime drizzle, jasmine rice bowl, tropical chicken recipe, quick dinner, easy chicken bowl, weeknight meal, dairy-free, gluten-free option