There are certain meals that instantly feel like comfort while still tasting exciting, and this Sweet Chili Chicken Bowl with Coconut Lime Drizzle is one of them. It’s the kind of dish you crave after a long day, when you want something satisfying but also vibrant and fresh. Picture a warm bowl filled with tender chicken glazed in sweet chili sauce, fluffy rice, crisp vegetables, and a creamy coconut lime drizzle that ties everything together beautifully.
This recipe was inspired by weeknight dinners where variety and balance matter most. Drawing from Asian-inspired flavors and tropical notes, it brings together sweet, tangy, savory, and creamy elements in one bowl. It’s simple enough for busy evenings yet impressive enough to serve when guests come over. Once you try it, this bowl has a way of becoming a repeat favorite in your kitchen.
Why You’ll Love This Sweet Chili Chicken Bowl
This recipe checks all the boxes for a satisfying homemade meal. It’s packed with bold flavor, easy to customize, and made with ingredients that are accessible and family-friendly.
The sweet chili sauce gives the chicken a glossy, sticky coating with just the right amount of sweetness and gentle heat. The coconut lime drizzle adds a cooling contrast that balances the dish perfectly. Every bite feels layered and intentional.
Another reason to love this bowl is its versatility. You can swap the base, change up the vegetables, or adjust the sauce to suit your preferences. Whether you’re meal-prepping for the week or cooking a relaxed dinner, this bowl adapts effortlessly to your needs.
Ingredients You’ll Need
For the Sweet Chili Chicken
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1½ pounds (680 g) boneless, skinless chicken breast, cut into bite-sized pieces
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2 tablespoons olive oil
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¾ cup (180 ml) sweet chili sauce
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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½ teaspoon salt
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¼ teaspoon black pepper
For the Coconut Lime Drizzle
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¾ cup (180 ml) full-fat coconut milk
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1 tablespoon lime zest
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2 tablespoons fresh lime juice
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1 tablespoon honey
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½ teaspoon salt
For the Bowl Base
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2 cups (370 g) jasmine rice, uncooked
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4 cups (960 ml) water
Fresh Toppings
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1 cup (100 g) shredded carrots
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1 cup (120 g) red bell pepper, thinly sliced
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1 cup (90 g) cucumber, sliced
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½ cup (15 g) fresh cilantro, chopped
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2 green onions, thinly sliced
How to Make Sweet Chili Chicken Bowl with Coconut Lime Drizzle
1. Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes or until the water is absorbed. Remove from heat and let rest for 5 minutes, then fluff with a fork.
2. Prepare the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and season with salt and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
3. Add the Sweet Chili Glaze
Lower the heat to medium. Add garlic and ginger to the skillet and cook for 30 seconds until fragrant. Pour in sweet chili sauce, soy sauce, and rice vinegar. Stir well and let the sauce simmer for 3–4 minutes until thickened and glossy, coating the chicken evenly.
4. Make the Coconut Lime Drizzle
In a small bowl, whisk together coconut milk, lime zest, lime juice, honey, and salt until smooth and creamy. Taste and adjust seasoning if needed.
5. Assemble the Bowls
Divide cooked rice among serving bowls. Top with sweet chili chicken, shredded carrots, bell peppers, and cucumber. Drizzle generously with coconut lime sauce and garnish with cilantro and green onions.
Tips for Perfect Flavor Every Time
Using full-fat coconut milk is key to achieving a rich and silky drizzle. Light coconut milk can be used, but the sauce will be thinner and less indulgent.
For the chicken, avoid overcrowding the pan. Cooking in batches if necessary ensures the chicken browns properly instead of steaming.
Let the sweet chili sauce simmer briefly so it thickens and clings to the chicken. This step intensifies the flavor and gives the dish its signature sticky finish.
Serving Ideas and Variations
This bowl is incredibly flexible. You can serve it warm for dinner or enjoy it slightly chilled for lunch the next day. It also pairs well with a simple side salad or steamed vegetables if you want to stretch the meal further.
To change things up, try serving the sweet chili chicken over quinoa or brown rice. You can also add roasted broccoli, snap peas, or avocado slices for extra texture and nutrition.
Frequently Asked Questions
Can I make this Sweet Chili Chicken Bowl ahead of time?
Yes, this recipe is ideal for meal prep. The chicken and rice can be cooked and stored in separate airtight containers in the refrigerator for up to four days. The coconut lime drizzle should also be stored separately to maintain its creamy texture. When ready to eat, reheat the rice and chicken gently, then add the fresh toppings and drizzle just before serving. This approach keeps the flavors fresh and prevents the vegetables from becoming soggy.
Is this recipe spicy?
This dish has a mild heat level thanks to the sweet chili sauce, which is more sweet than spicy. If you’re sensitive to heat, you can reduce the amount of sweet chili sauce slightly and balance it with a touch more coconut drizzle. For those who enjoy extra spice, adding a pinch of red pepper flakes or a splash of chili paste to the sauce can elevate the heat without overpowering the dish.
What vegetables work best in this bowl?
The vegetables in this recipe were chosen for their crunch and freshness, which contrast beautifully with the saucy chicken. That said, many vegetables work well here. Steamed broccoli, sautéed green beans, shredded cabbage, or even roasted sweet potatoes can be added. Using seasonal vegetables is a great way to keep this recipe exciting and adaptable throughout the year.
Can I substitute the chicken with another protein?
Absolutely. This bowl works wonderfully with other proteins. Firm tofu, cut into cubes and pan-seared, absorbs the sweet chili glaze beautifully. Shrimp is another excellent option and cooks quickly in the same sauce. If using shrimp, reduce cooking time to avoid overcooking and add them toward the end so they stay tender and juicy.
Final Thoughts
The Sweet Chili Chicken Bowl with Coconut Lime Drizzle is more than just a recipe; it’s a reminder of how satisfying a well-balanced bowl can be. With layers of flavor and texture, it offers comfort without heaviness and excitement without complexity. Each component plays an important role, from the fragrant rice base to the glossy chicken and the refreshing drizzle that brings everything together.
What makes this dish truly special is how approachable it is. Even if you’re new to cooking, the steps are straightforward and forgiving. At the same time, the final result feels polished and restaurant-worthy. It’s the kind of meal that encourages you to slow down and enjoy each bite, appreciating how sweet, tangy, and savory notes blend seamlessly.
This bowl also invites creativity. Once you’ve made it once, you’ll likely start imagining new variations, different vegetables, or alternative bases. It adapts to your preferences and your pantry, which is why it’s so easy to fall in love with. Whether you’re cooking for yourself, your family, or friends, this Sweet Chili Chicken Bowl has a way of making any meal feel special and memorable.
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Sweet Chili Chicken Bowl with Coconut Lime Drizzle You’ll Crave
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This vibrant bowl combines tender sweet chili chicken, fluffy rice, fresh vegetables, and a creamy coconut lime drizzle for a satisfying and crave-worthy meal.
Ingredients
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1½ pounds (680 g) boneless, skinless chicken breast, cut into bite-sized pieces
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2 tablespoons olive oil
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¾ cup (180 ml) sweet chili sauce
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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½ teaspoon salt
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¼ teaspoon black pepper
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2 cups (370 g) jasmine rice, uncooked
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4 cups (960 ml) water
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¾ cup (180 ml) full-fat coconut milk
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1 tablespoon lime zest
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2 tablespoons fresh lime juice
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1 tablespoon honey
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½ teaspoon salt
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1 cup (100 g) shredded carrots
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1 cup (120 g) red bell pepper, thinly sliced
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1 cup (90 g) cucumber, sliced
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½ cup (15 g) fresh cilantro, chopped
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2 green onions, thinly sliced
Instructions
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Rinse jasmine rice and cook with water according to package directions. Fluff and set aside.
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Heat olive oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through.
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Add garlic and ginger, then stir in sweet chili sauce, soy sauce, and rice vinegar. Simmer until thick and glossy.
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In a bowl, whisk coconut milk, lime zest, lime juice, honey, and salt until smooth.
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Assemble bowls with rice, chicken, vegetables, and drizzle with coconut lime sauce. Garnish and serve.
Notes
Store leftovers in separate containers for best texture. Add the coconut lime drizzle just before serving for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
