Description
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal featuring tender marinated chicken cooked to caramelized perfection, served over fragrant jasmine rice and topped with fresh vegetables and herbs. A creamy, tangy coconut lime sauce adds a refreshing finish, making this dish a perfect balance of sweet, savory, and zesty flavors in just 25 minutes.
Ingredients
Scale
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
Build the Bowl
- 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
- Marinate the Chicken: In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and grated ginger. Add the sliced chicken and stir to coat thoroughly. Let it marinate for at least 20 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken slices and cook for 6-8 minutes until the chicken is fully cooked through and caramelized on the edges, stirring occasionally to prevent burning.
- Prepare 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 sauce in the refrigerator until ready to use.
- Assemble the Bowl: In serving bowls, layer warm jasmine rice as the base. Top with the cooked chicken, cucumber slices, shredded carrots, chopped cilantro, and sliced green onions.
- Garnish and Serve: Drizzle each bowl with the chilled coconut lime sauce and sprinkle with sesame seeds. Serve immediately for optimal freshness and flavor.
Notes
- For a spicier kick, add chili flakes to the marinade or drizzle extra sweet chili sauce on top.
- This recipe works well with chicken thighs for juicier meat or chicken breasts for a leaner option.
- The coconut lime drizzle can be made ahead and stored in the fridge for up to 2 days.
- To keep this dish gluten-free, use tamari or a gluten-free soy sauce alternative.
- Leftover bowls can be refrigerated for up to 2 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: sweet chili chicken, coconut lime drizzle, chicken bowl, jasmine rice bowl, easy weeknight dinner, Asian chicken recipe, healthy chicken bowl
