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Sweet Chili Chicken Bowl with Zesty Coconut Lime Drizzle

Sweet Chili Chicken Bowl with Zesty Coconut Lime Bliss

Enjoy this Sweet Chili Chicken Bowl with Zesty Coconut Lime Drizzle, a flavorful and colorful dish perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main dishes
Cuisine Asian
Servings 4 bowls
Calories 450 kcal

Equipment

  • Medium Bowl
  • Skillet
  • Mixing bowl

Ingredients
  

For the Chicken

  • 1 lb boneless skinless chicken thighs this cut stays juicy and tender while cooking
  • 2 tablespoon sweet chili sauce provides a delightful sweetness and kick
  • 1 tablespoon soy sauce adds depth and umami to the marinade
  • 1 teaspoon grated fresh ginger infuses a warm spice and freshness
  • 2 cloves garlic minced enhances flavor with its aromatic zest

For the Bowl

  • 2 cups cooked jasmine rice fluffy rice that balances the dish perfectly
  • 1 cup red bell pepper sliced brings vibrant color and crunch
  • 1 cup cucumber diced adds refreshing crispness to each bite
  • 1 medium carrot shredded for a touch of sweetness and texture
  • ¼ cup cilantro chopped provides a burst of herbal freshness and flavor

For the Drizzle

  • ½ cup coconut milk creates a luscious, creamy texture
  • 2 tablespoon fresh lime juice livens up the dish with zesty brightness
  • 1 teaspoon lime zest intensifies the lime flavor for a zesty punch
  • 1 tablespoon honey enhances sweetness while balancing out the flavors
  • ¼ teaspoon red pepper flakes adds a hint of heat; adjust as desired
  • Salt and pepper to taste, essential for rounding out the flavors

Instructions
 

Instructions

  • In a medium bowl, combine 2 tablespoons of sweet chili sauce, 1 tablespoon of soy sauce, 1 teaspoon of grated fresh ginger, and 2 minced garlic cloves. Add the 1 pound of boneless skinless chicken thighs, ensuring they are evenly coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 20 minutes.
  • Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Once the oil is shimmering, add the marinated chicken thighs. Cook for about 6–8 minutes on each side or until the chicken is golden brown and cooked through, with an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  • While the chicken is cooking, prepare 2 cups of jasmine rice according to package instructions. Once cooked, fluff the rice with a fork and then divide the rice evenly between serving bowls.
  • In a mixing bowl, whisk together ½ cup of coconut milk, 2 tablespoons of fresh lime juice, 1 teaspoon of lime zest, and 1 tablespoon of honey until smooth. Add a pinch of ¼ teaspoon of red pepper flakes, along with salt and pepper to taste.
  • Top each bowl of jasmine rice with sliced chicken, 1 cup of sliced red bell pepper, 1 cup of diced cucumber, and shredded carrot. Scatter ¼ cup of chopped cilantro over the top.
  • Generously drizzle the coconut lime sauce over each chicken bowl. Serve immediately while everything is warm and fresh.

Notes

Marinate the chicken for at least 20 minutes for better flavor. Fresh veggies enhance color and crunch.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Keyword healthy dinner, quick recipes, Sweet Chili Chicken Bowl, takeout alternative, Zesty Coconut Lime
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