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Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe

Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
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★★★★★

5.1 from 6 reviews

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a flavorful and vibrant dish combining tender marinated chicken thighs with sweet chili and soy sauces, served over fluffy jasmine rice cooked in rich coconut milk. Fresh tomatoes and green onions add brightness, while a tangy coconut lime sauce and optional sesame seeds elevate the bowl to a perfect balance of sweet, savory, and zesty flavors. Ideal for a quick yet impressive dinner.

Ingredients

Scale

Chicken 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
  • 1 cup coconut milk
  • Pinch of salt

Toppings and Garnishes

  • 1 cup diced fresh tomatoes
  • 1/4 cup chopped green onions or chives
  • Optional: sesame seeds
  • Optional: lime wedges

Instructions

  1. Marinate the Chicken: Place the chicken thighs in a shallow dish and combine them with sweet chili sauce, soy sauce, olive oil, salt, and pepper. Mix well to coat all the chicken pieces evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours, to infuse flavors.
  2. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Combine the rice with 1 cup coconut milk and a pinch of salt in a pot. Cook according to package instructions until tender and milk is absorbed. Fluff with a fork once done.
  3. Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of olive oil. Remove chicken from the marinade (reserve marinade) and cook for about 4 to 5 minutes on each side until golden and caramelized. Pour in the reserved marinade and cook for an additional 2-3 minutes, allowing it to bubble and thicken into a glaze coating the chicken.
  4. Prepare the Coconut Lime Drizzle: In a bowl, whisk together 1 cup coconut milk, fresh lime juice, and a pinch of salt until smooth. Taste and adjust lime juice as desired for a tangier flavor.
  5. Assemble the Bowls: Divide the coconut jasmine rice evenly among serving bowls. Top each with cooked chicken thighs, diced fresh tomatoes, and chopped green onions or chives. Drizzle the coconut lime sauce generously over the top.
  6. Garnish and Serve: Sprinkle with optional sesame seeds and serve with lime wedges on the side for extra zest. Enjoy this vibrant and comforting meal warm.

Notes

  • Marinating time can be extended up to 2 hours for deeper flavor without compromising texture.
  • Using coconut milk in the rice adds richness, but you can substitute with water if preferred.
  • Adjust the amount of sweet chili sauce according to your spice tolerance.
  • For a gluten-free version, ensure soy sauce is tamari or gluten-free.
  • Leftover coconut lime drizzle can be stored in the fridge for up to 2 days and used as a sauce for salads or grilled meats.

Nutrition

Keywords: sweet chili chicken, coconut lime sauce, jasmine rice, easy dinner bowl, chicken thighs recipe, Asian inspired meal

Find it online: https://cheflenacooks.com/sweet-chili-chicken-bowl-with-coconut-lime-drizzle-recipe/