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The Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a burst of sweet tangy and creamy flavors layered over fragrant jasmine rice and colorful veggies. Juicy pan-seared chicken takes on a sticky glaze thanks to the chili sauce and every bite is rounded off with tropical coconut and bright lime. This bowl is my go-to when I want something that feels both special and nourishing without demanding hours in the kitchen.
The first time I tossed sweet chili glaze over chicken it completely changed my lunch routine now I crave this combo weekly especially during busy months when I want maximum flavor with minimal fuss
Ingredients
- Chicken breasts: sliced for juicy protein use free-range chicken for the best texture and flavor
- Olive oil: for searing adds subtle earthiness try extra-virgin for a robust taste
- Salt and black pepper: essential for overall balance freshly ground makes a difference
- Paprika: adds a gentle smoky note opt for smoked paprika for extra depth
- Jasmine rice: the fluffy aromatic base check the grains are fragrant and not expired
- Water or chicken broth: use broth for added savoriness
- Red bell pepper: brings crunch and sweetness pick shiny unblemished peppers
- Red onion: sharpens and sweetens after sautéing go for firm bulbs with shiny skins
- Shredded carrots: a touch of sweetness and crunch choose carrots that feel firm when squeezed
- Chopped cucumber: for brightness and cooling effect peel if you like a milder flavor
- Chopped green onions: finishing fresh note look for perky green tops
- Sesame seeds: optional but add toasty crunch toast in a dry pan until fragrant
- Sweet chili sauce: tangy and sweet with a bit of heat choose a brand you love for best results
- Soy sauce: deepens the umami flavor choose low sodium if watching salt
- Sriracha: optional for extra spice add as much or as little as you prefer
- Sesame oil: a toasty background note use toasted sesame oil for richness
- Canned coconut milk: forms the creamy base shake the can well before using
- Lime juice: for brightness use freshly squeezed for vibrant taste
- Honey: balances tartness look for raw honey if possible
- Pinch of salt: draws flavors out a fine sea salt is great
Step-by-Step Instructions
- Cook the Rice:
- Prepare jasmine rice following package directions using either water or chicken broth for extra flavor absorption. Once cooked fluff with a fork and keep warm so your base stays soft and aromatic.
- Whisk the Sauce:
- In a small bowl combine sweet chili sauce soy sauce sriracha and sesame oil whisking until fully blended with a glossy finish. This blend brings sweet spicy and savory elements that coat the chicken beautifully.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add sliced chicken spreading pieces out so they brown rather than steam. Season immediately with salt pepper and paprika and cook for six to eight minutes stirring occasionally until the chicken is golden and cooked through. The browning is crucial for flavor and texture.
- Glaze the Chicken:
- Once the chicken is fully cooked pour your prepared chili sauce mixture over the top. Stir continuously to coat each piece then lower the heat slightly and let it all simmer for two to three minutes so the sauce thickens and clings to the meat. This quick simmer develops caramelization and intensifies the chili flavor.
- Make the Coconut Lime Drizzle:
- In a separate bowl whisk together canned coconut milk lime juice honey and a pinch of salt. Keep whisking until smooth and creamy with no lumps. This drizzle should taste bright rich and slightly sweet ready to tie the whole bowl together.
- Assemble the Bowl:
- Divide warm rice between bowls and arrange glazed chicken slices on top. Surround with bell pepper red onion shredded carrot and cucumber creating a rainbow effect. Finish with a generous drizzle of coconut lime sauce then sprinkle chopped green onions and sesame seeds over each bowl for freshness and crunch. Serve immediately while everything is warm and the drizzle is creamy.
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Sweet chili sauce is my not so secret ingredient here Its tangy and heat is balanced in a way that keeps you coming back for another bite I remember the first time my kids tasted this dish they licked their bowls clean and asked for more of that yummy sticky chicken
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days. Keep the coconut lime drizzle in a separate container and add right before eating so it stays creamy and fresh. This bowl is also great cold if you need a grab and go lunch.
Ingredient Substitutions
Swap chicken breast for boneless thighs if you want richer flavor or use tofu for a vegetarian bowl. For a low carb version try serving everything over riced cauliflower. If sweet chili sauce is not available use a mix of apricot jam and a dash of sriracha for a similar effect.
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Serving Suggestions
This bowl is satisfying on its own but you can serve with extra lime wedges or a side of steamed edamame. For a fun twist add crushed peanuts or crispy fried shallots on top for more crunch.
A Bit of Cultural Inspiration
The combination of sweet tangy chili and creamy coconut is inspired by Southeast Asian street food. Bowls like this bring together the spirit of quick vibrant meals with fresh colors and bright flavors. Every region has its spin but the harmony of sweet spicy and rich makes this a star every time.
Recipe FAQs
- → What type of rice works best in this bowl?
Jasmine rice is ideal due to its fragrant aroma and fluffy texture, complementing the bold flavors.
- → Can I adjust the heat level in the sauce?
Yes, reduce or omit sriracha to lower the spice, or add more if you prefer extra heat.
- → Is it possible to prepare this bowl ahead of time?
Absolutely. Cook the chicken and rice in advance, then store components separately to maintain freshness before assembling.
- → How do I make the coconut-lime drizzle creamy yet light?
Use canned coconut milk combined with fresh lime juice and a touch of honey to balance creaminess and tanginess.
- → What veggies add the best texture and color?
Red bell pepper, shredded carrots, cucumber, and sliced red onion provide a crisp, colorful contrast to the savory chicken and rice.