Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant, quick, and flavorful chicken dinner that balances sweet, spicy, and tangy flavors. It’s perfect for easy weeknight meals or meal prepping, combining juicy marinated chicken, fresh vegetables, and a creamy coconut lime sauce served over jasmine rice. Naturally gluten-free and packed with layers of texture and brightness, this Asian-inspired dish delivers satisfying comfort in a bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Marinade
- 1 lb chicken breasts or thighs, sliced
- ½ cup sweet chili sauce
- 2 tbsp soy sauce (gluten-free if needed)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Coconut Lime Drizzle
- ½ cup coconut milk
- 1 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp Greek yogurt or mayonnaise
For the Bowl Assembly
- 2 cups cooked jasmine rice, warm
- 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 medium bowl, combine sweet chili sauce, soy sauce, minced garlic, and grated ginger. Add the sliced chicken and toss to coat thoroughly. Let marinate for at least 20 minutes to infuse the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized on the edges.
- Prepare the Coconut Lime Drizzle: In a separate bowl, whisk together coconut milk, lime juice, lime zest, and Greek yogurt or mayonnaise until smooth and creamy. Refrigerate the sauce to chill and thicken for better consistency.
- Assemble the Bowl: Layer warm cooked jasmine rice at the base of each serving bowl. Top with the cooked sweet chili chicken, cucumber slices, shredded carrots, chopped cilantro, and sliced green onions. Drizzle generously with the chilled coconut lime sauce.
- Garnish and Serve: Sprinkle each bowl with sesame seeds to add a nutty crunch. Serve immediately while the chicken is hot and the vegetables are crisp for best texture and flavor.
Notes
- This recipe is naturally gluten-free when using gluten-free soy sauce.
- Using chicken thighs gives a juicier texture compared to breasts.
- Allow the coconut lime drizzle to chill for a thicker consistency that clings well to the ingredients.
- Do not skip marinating the chicken—it enhances flavor and tenderness.
- Adjust soy sauce quantity to taste to avoid overpowering the dish.
Keywords: Sweet chili chicken bowl, coconut lime sauce, rice bowl, healthy chicken dinner, gluten free dinner, quick dinner, Asian chicken bowl
