Sweet Chili Chicken Bowl With Coconut Lime Drizzle Recipe

I’m sharing my Sweet Chili Chicken Bowl With Coconut Lime Sauce because a little trick turns charred sweet chili-glazed chicken, fluffy jasmine rice, and a cool coconut lime drizzle into a simple weeknight staple.

Ingredients

• Jasmine rice: Fluffy carbs, light aroma, quick energy, pairs great with savory sauces.
• Chicken thighs: Rich in protein and iron, juicy when cooked, forgiving to overcook.
• Sweet chili sauce: Brings sweet heat and sticky glaze, mostly sugar, adds bold flavor.
• Coconut milk: Creamy fat, gives richness and silky texture, balances spicy notes.
• Lime: Bright acidic lift, adds tang, helps cut richness and wakes flavors.
• Cucumber: Cool crunch, lots of water and fiber, freshens every bite.
• Avocado: Silky healthy fats, more filling, soft contrast to crisp veggies.
• Cilantro: Herby brightness, low calorie, can be polarizing, but lifts dishes.
• Sesame seeds: Tiny nutty crunch, little oil, adds aroma and visual pop.

Ingredient Quantities

• 2 cups jasmine rice
• 1 1/2 lb boneless skinless chicken thighs about 700 g
• 1/2 cup sweet chili sauce
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp neutral oil (vegetable or avocado)
• 2 garlic cloves
• 1 tbsp fresh ginger
• 1/2 cup full fat coconut milk or coconut cream
• 1 tbsp honey or maple syrup
• 2 limes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 small cucumber
• 1 cup shredded carrot
• 1 cup red cabbage
• 1 ripe avocado
• 3 green onions
• 1/4 cup fresh cilantro
• 1 tbsp sesame seeds

How to Make this

1. Rinse 2 cups jasmine rice until water runs clear, combine with 2 1/2 cups water and a pinch of the kosher salt in a pot, bring to a boil then cover and simmer low for 12–15 minutes, turn off heat and let sit covered 10 minutes, fluff with a fork.

2. Pat 1 1/2 lb boneless skinless chicken thighs dry, season with the black pepper and a little of the kosher salt; mince 2 garlic cloves and grate 1 tbsp fresh ginger.

3. Make the glaze for the chicken: mix 1/2 cup sweet chili sauce, 2 tbsp low sodium soy sauce, 1 tbsp neutral oil, the minced garlic and grated ginger. Toss the chicken in the glaze and let sit 10–20 minutes while rice cooks.

4. Heat a skillet over medium-high, add a touch more oil, sear chicken until charred at the edges and cooked through about 5–7 minutes per side depending on thickness, spoon more glaze over while cooking so it caramelizes; transfer to a board and rest 5 minutes then slice.

5. While chicken cooks make a quick crunchy slaw: thinly slice 1 small cucumber and 3 green onions, combine with 1 cup shredded carrot and 1 cup red cabbage; toss with 1 tbsp rice vinegar, juice of half a lime, a pinch of salt and a grind of pepper — taste and adjust, set aside.

6. Make the coconut lime drizzle: whisk 1/2 cup full fat coconut milk or cream with juice of the other lime, 1 tbsp honey or maple syrup, a pinch of kosher salt and a little black pepper; if too thick thin with 1–2 tsp water, taste for balance.

7. Slice 1 ripe avocado and chop 1/4 cup fresh cilantro for garnish.

8. Quickly toast 1 tbsp sesame seeds in a dry pan until fragrant, don’t walk away they burn fast.

9. Build bowls: spoon fluffy jasmine rice into bowls, top with sliced glazed chicken, pile on the cucumber/carrot/cabbage slaw, add avocado slices, drizzle the coconut lime sauce over everything, scatter green onion, cilantro and toasted sesame seeds; serve with extra lime wedges and more sweet chili sauce if you want it sweeter or hotter.

10. Tips: don’t overcrowd the pan when searing chicken or you’ll steam it, rest the meat so it stays juicy, and leftovers keep 3–4 days in the fridge — reheat gently so the coconut drizzle doesn’t separate.

Equipment Needed

1. Medium pot with tight fitting lid (for the rice)
2. Fine mesh sieve (to rinse the jasmine)
3. Large skillet or heavy frying pan (sear chicken)
4. Small dry skillet (toast sesame seeds)
5. Cutting board
6. Sharp chef’s knife
7. Measuring cups and measuring spoons
8. Two mixing bowls (small for glaze, medium for slaw)
9. Tongs and a heatproof spoon (for basting)
10. Fork (to fluff rice) and a small whisk (for the coconut lime drizzle)

FAQ

Sweet Chili Chicken Bowl With Coconut Lime Drizzle Recipe Substitutions and Variations

• Chicken thighs
  • Boneless skinless chicken breast, sliced thin, cooks faster but can dry out so don’t overcook.
  • Firm tofu, pressed and cubed, pan fry till crisp, great for vegans and soaks up the sauce.
  • Large shrimp, peeled and deveined, toss in the sauce at the end, they cook in minutes.
• Jasmine rice
  • Basmati rice, similar texture with a slightly nutty note.
  • Brown rice, chewier and more fiber, needs more water and longer cooking time.
  • Cauliflower rice, low carb and quick, stir fry with a splash of oil for best texture.
• Sweet chili sauce
  • Sriracha mixed with honey or maple syrup, for that sweet heat balance.
  • Sweet Thai chili paste or sambal oelek plus a pinch of sugar, same sweet spicy vibe.
  • Apricot or peach jam stirred with a little chili flakes and rice vinegar, pantry friendly hack.
• Coconut milk (for drizzle)
  • Full fat coconut cream, richer and thicker so use a bit less if it’s very heavy.
  • Greek yogurt thinned with a splash of coconut milk and lime, tangy and creamy alternative.
  • Light coconut milk or canned evaporated milk, lighter but still gives creaminess.

Pro Tips

1) Get the chicken really dry before glazing and searing. Pat the thighs with paper towels, or the glaze will sit on the surface and steam instead of caramelizing. Don’t cram the pan either, do it in batches if you have to so you get good color.

2) Keep the slaw crunchy by dressing it last minute. If your cucumber is watery, salt it, let sit 5 minutes, then squeeze out the extra water. Add the vinegar and lime just before serving so it stays crisp not soggy.

3) Make the coconut-lime drizzle smooth and stable by whisking it well and, if it looks like it might separate, whisk in a teaspoon of neutral oil or use a quick blitz with a fork or small blender. If it’s too thick, thin with tiny amounts of water, don’t dump a lot at once.

4) Use a thermometer and give the meat a short rest. Cook thighs to about 165 F then rest 4–6 minutes before slicing so juices redistribute. While it rests, spoon any leftover glaze into the hot pan and reduce it for a sticky finish you can drizzle over everything.