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Sweet chili chicken bowl with coconut lime drizzle over jasmine rice with sesame seeds and lime wedge

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Juicy chicken thighs glazed in sweet chili sauce, served over fluffy jasmine rice with a cool creamy coconut lime drizzle. A bold, tropical, restaurant-worthy weeknight bowl ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs thighs recommended over breasts for juicier results
  • 1/2 cup sweet chili sauce store-bought or homemade
  • 1/4 cup soy sauce use tamari for gluten-free version
  • 2 tbsp olive oil or coconut oil
  • 1 cup jasmine rice or quinoa as a higher-protein alternative
  • 1 cup coconut milk full-fat recommended for creamiest drizzle
  • 2 tbsp fresh lime juice fresh preferred over bottled
  • 1 cup diced fresh tomatoes
  • 2 tbsp chopped green onions
  • salt and pepper to taste
  • sesame seeds and lime wedges optional garnish

Equipment

  • Large skillet
  • Saucepan
  • Small mixing bowl
  • Whisk
  • Meat thermometer

Method
 

  1. Cook jasmine rice according to package directions. Fluff with a fork and set aside covered to keep warm.
  2. Heat olive oil in a large skillet over medium heat until shimmering. Add chicken thighs in a single layer. Cook for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Do not move the chicken too much during the first few minutes to allow a proper sear to develop.
  3. While the chicken finishes cooking, whisk together the sweet chili sauce, soy sauce, and lime juice in a small bowl until fully combined.
  4. Pour the sauce over the chicken during the final 2 to 3 minutes of cooking. Let it bubble and reduce slightly, turning the chicken once to coat both sides. The sauce should thicken and turn glossy and sticky.
  5. Remove chicken from the skillet and let rest for 3 to 5 minutes before slicing into pieces.
  6. Divide warm rice into serving bowls. Top with sliced glazed chicken, diced tomatoes, and green onions. Pour coconut milk generously over each bowl just before serving. Finish with sesame seeds and a lime wedge if desired.

Notes

Marinating the chicken in sweet chili sauce for 20 to 30 minutes before cooking deepens the flavor. Always add the coconut milk drizzle fresh just before serving rather than reheating it with the bowl. Store components separately in the fridge for up to 3 days or freeze for up to 2 months.