Description
Sweet, spicy, creamy, and tangy — this sweet chili chicken bowl is everything you love about takeout, with the cozy bonus of a coconut lime drizzle. A quick weeknight dinner or meal prep winner.
Ingredients
1.5 lbs boneless skinless chicken thighs
1/2 cup sweet chili sauce (plus extra for drizzle)
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp grated fresh ginger
Juice of 1 lime (plus lime wedges for garnish)
1/2 cup full-fat coconut milk
1 tsp chili sauce or sriracha (optional, for drizzle heat)
3 cups cooked jasmine rice
1/4 cup chopped fresh cilantro
2 chopped green onions
Crushed red pepper (optional)
Salt to taste
Olive oil for cooking
Instructions
1. Mix sweet chili sauce, soy sauce, garlic, ginger, and lime juice in a bowl. Add chicken and marinate at least 30 minutes, or up to 4 hours.
2. In a separate bowl, whisk together coconut milk, lime juice, a little sweet chili sauce, and chili sauce if using. Chill drizzle until ready to serve.
3. Heat a pan with oil over medium-high. Sear chicken 5–6 minutes per side, until cooked and charred. Rest and slice.
4. Scoop jasmine rice into bowls. Top with sliced chicken and drizzle with chilled sauce.
5. Garnish with cilantro, green onions, red pepper flakes, and lime wedges. Serve immediately.
Notes
Marinate longer for more flavor — overnight works great.
Double the drizzle; it’s fantastic on roasted veggies too.
Use chicken breast, tofu, shrimp, or crispy chickpeas if desired.
Keep drizzle cold for the best contrast.
Jasmine rice is ideal, but quinoa or cauliflower rice also work.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner Recipes
- Method: Pan-Seared
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 36g