Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle combines tender marinated chicken thighs with aromatic jasmine rice and a creamy, tangy coconut lime sauce. Featuring fresh tomatoes and green onions, this vibrant dish delivers a perfect balance of sweet, savory, and citrus flavors in a quick skillet-cooked meal that’s perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken thighs
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Rice
- 1 cup jasmine rice
- 1 cup coconut milk
Coconut Lime Drizzle
- 2 tablespoons fresh lime juice
- Pinch of salt
Fresh Toppings
- 1 cup diced fresh tomatoes
- 1/4 cup chopped green onions or chives
- Optional: sesame seeds
- Optional: lime wedges
Instructions
- Marinate the Chicken: Place the boneless skinless chicken thighs in a shallow dish. Add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix to coat thoroughly, then cover and marinate in the refrigerator for at least 20 minutes or up to 2 hours for deeper flavor.
- Prepare the Rice: Rinse jasmine rice in cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, typically by simmering in water until tender. Once cooked, fluff the rice with a fork to separate the grains and set aside.
- Cook the Chicken: Heat a skillet over medium-high heat and add a little olive oil. Remove chicken from marinade (reserve leftover marinade). Add the chicken thighs to the hot skillet and cook for about 4 to 5 minutes per side, until they develop a caramelized, golden-brown crust and are cooked through. Add the leftover marinade to the skillet and let it simmer, bubbling gently until it thickens into a glaze coating the chicken.
- Make the Coconut Lime Drizzle: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until smooth and creamy. Taste and adjust lime juice if a more pronounced tang is desired.
- Assemble the Bowls: Divide the cooked jasmine rice between serving bowls. Top with the glazed chicken thighs, diced fresh tomatoes, and chopped green onions or chives. Generously drizzle with the coconut lime sauce.
- Garnish and Serve: Garnish each bowl with optional sesame seeds and lime wedges for extra flavor and presentation. Serve immediately while warm.
Notes
- Marinate the chicken for at least 20 minutes but no longer than 2 hours to maintain tenderness and prevent overpowering the chicken’s flavor.
- Rinsing the jasmine rice removes excess starch and prevents stickiness, yielding fluffy rice.
- If desired, substitute chicken breasts, but adjust cooking time accordingly to avoid dryness.
- The coconut lime drizzle adds richness and brightness; adjust lime juice to taste for your preferred level of tanginess.
- This dish pairs well with steamed or sautéed greens for added nutrition and color.
Keywords: Sweet Chili Chicken, Coconut Lime Sauce, Jasmine Rice Bowl, Asian Chicken Bowl, Quick Dinner
