Sweet Chili Chicken Bowl With Coconut Lime Drizzle
A flavorful, colorful rice bowl made with tender chicken glazed in sweet chili sauce, fresh vegetables, and a creamy coconut lime drizzle. Perfect for an easy weeknight dinner or a light summer meal.
Calories:
Ingredients
- 4 boneless skinless chicken thighs
- ½ 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
- ¼ cup chopped green onions or chives
- Salt and pepper to taste
- Optional: sesame seeds lime wedges
Instructions
- In a shallow dish, mix sweet chili sauce, soy sauce, olive oil, salt, and pepper. Add the chicken thighs, coating them well, and let them marinate for 20 minutes to 2 hours.
- Rinse jasmine rice until the water runs clear, then cook until fluffy and tender.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 4–5 minutes per side until golden and caramelized. Add the remaining marinade and let it thicken into a glossy glaze.
- Whisk coconut milk, lime juice, and a pinch of salt until smooth, adding more lime for brightness if desired.
- To serve, spoon rice into bowls, top with sliced chicken, diced tomatoes, and green onions. Finish with a drizzle of coconut-lime sauce and garnish with sesame seeds or lime wedges.