Sweet Chili Chicken Bowl Recipe

Introduction

This Sweet Chili Chicken Bowl combines tender, flavorful chicken with fragrant jasmine rice and a zesty coconut lime sauce. It’s a simple, satisfying meal perfect for weeknight dinners or casual gatherings.

Ingredients

• 4 boneless skinless chicken thighs
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 cup jasmine rice
• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 cup diced fresh tomatoes
• 1/4 cup chopped green onions or chives
• Salt and pepper to taste
• Optional: sesame seeds, lime wedges

Instructions

1. Step 1: Place chicken thighs in a shallow dish and add sweet chili sauce, soy sauce, olive oil, salt, and pepper. Marinate for 20 minutes or up to 2 hours.
2. Step 2: Rinse jasmine rice until the water runs clear. Cook the rice according to package instructions, then fluff with a fork.
3. Step 3: Heat a skillet over medium-high heat and add olive oil. Cook the chicken for 4–5 minutes per side until caramelized. Pour in the leftover marinade and let it bubble and thicken.
4. Step 4: Whisk together coconut milk, lime juice, and a pinch of salt until smooth. Taste and adjust lime juice as needed.
5. Step 5: Assemble bowls by layering rice, chicken, diced tomatoes, and green onions. Drizzle with the coconut lime sauce.
6. Step 6: Garnish with sesame seeds and lime wedges if desired, then serve immediately.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, but adjust cooking time accordingly to avoid drying out.
• For extra texture, add sliced cucumber or shredded carrots to the bowl.
• If you like it spicier, stir some chopped fresh chili or chili flakes into the marinade.
• Leftover marinade thickens into a flavorful glaze—be sure to cook it thoroughly to ensure safety.

Storage

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or coconut milk to keep the chicken moist. The coconut lime sauce can be refrigerated for up to 2 days and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can marinate the chicken a day ahead and cook when ready. You can also prepare the rice and sauce ahead, then assemble bowls just before serving.

Is jasmine rice necessary for this recipe?

Jasmine rice adds a fragrant aroma that complements the flavors, but you can substitute with basmati rice or even quinoa if preferred.

Sweet Chili Chicken Bowl Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

Sweet Chili Chicken Bowl is a flavorful and vibrant dish featuring tender marinated chicken thighs cooked to caramelized perfection, served over fragrant jasmine rice infused with creamy coconut lime sauce, fresh tomatoes, and green onions, making a delightful and well-balanced meal.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and 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

Sauce and Garnishes

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

Instructions

1. Marinate the Chicken: Place the chicken thighs in a shallow dish. Pour in the sweet chili sauce, soy sauce, olive oil, and season with salt and pepper. Mix to coat the chicken evenly and let it marinate for 20 minutes or up to 2 hours in the refrigerator to develop flavor.
2. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, usually by simmering with water or a rice cooker, until tender. Once cooked, fluff the rice with a fork to separate the grains.
3. Sear the Chicken: Heat a skillet over medium-high heat and add a little olive oil. Place the marinated chicken thighs into the pan and cook for about 4 to 5 minutes on each side, or until nicely caramelized and cooked through. Pour in any leftover marinade and allow it to bubble and thicken to form a glaze coating the chicken.
4. Prepare the Coconut Lime Sauce: In a small bowl, whisk together the coconut milk, fresh lime juice, and a pinch of salt until the mixture is smooth and well combined. Taste and adjust the lime juice to your preference for acidity.
5. Assemble the Bowl: In serving bowls, start with a base of jasmine rice, then add the caramelized chicken thighs. Top with diced fresh tomatoes and sprinkle chopped green onions or chives over the top. Drizzle the coconut lime sauce generously across the bowls.
6. Garnish and Serve: Finish the bowls by garnishing with sesame seeds and lime wedges if desired. Serve immediately while everything is warm and fresh.

Notes

• Marinating the chicken longer will enhance the flavor but do not exceed 2 hours to prevent meat becoming mushy.
• Rinsing the rice helps achieve fluffy, non-sticky grains.
• If coconut milk is too thick, thin it slightly with water for drizzling.
• For a spicier kick, add a pinch of chili flakes to the marinade or sauce.

Keywords: sweet chili chicken, chicken bowl recipe, jasmine rice bowl, coconut lime sauce, quick chicken dinner