Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Imagine tender chicken glazed in a sticky, sweet and spicy sauce, served over fluffy coconut rice. This Sweet Chili Chicken Bowl delivers restaurant-quality flavor right from your own kitchen. I’ve tested this recipe tirelessly to perfect the balance between the heat of the chili and the creamy coconut, ensuring every bite is a delightful crunch of fresh tomatoes and herbs. It’s my go-to for a satisfying, speedy dinner.
Want to see how this compares with the others? You will find them side by side in the chicken dinners page.
PrintSweet Chili Chicken Bowl with Coconut Lime Drizzle Magic
Ingredients
Scale
- 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)
- 1 cup Jasmine Rice (or quinoa as a healthier option)
- 1 cup Coconut Milk (light option available)
- 2 tablespoons Fresh Lime Juice (or lemon juice as a substitute)
- 1 cup Diced Fresh Tomatoes (or cucumbers/bell peppers for crunch)
- 2 tablespoons Chopped Green Onions or Chives (or shallots/red onions)
- to taste Salt and Pepper (consider low-sodium soy sauce for health)
- Optional (Sesame Seeds, Lime Wedges) (for garnish)
Instructions
- How to Make Sweet Chili Chicken Bowl
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