Sweet Chili Chicken Bowl Recipe Easy Thai Dinner with Coconut Lime

The first time I smelled sweet chili chicken sizzling in my kitchen, I swear I almost forgot what day it was. The tangy-sweet aroma, a hint of garlic, and just enough heat to make my mouth water—honestly, it’s better than takeout and easier than you’d think. This sweet chili chicken bowl isn’t just a quick dinner; it’s a full-on flavor adventure, all in one bowl, with a tropical coconut lime drizzle that’ll win you over from the very first bite.

I first whipped up this dish on a busy weeknight when my family was craving something bold, but I didn’t want to spend hours in the kitchen. I remembered an old trip to Thailand and how every street vendor seemed to have their version of sweet chili chicken, always spicy, a little sticky, and totally addictive. That’s how this sweet chili chicken bowl recipe was born—easy, comforting, and a little bit exotic, without the fuss.

You’re going to love this if you’re a fan of quick weeknight meals, crave Thai-inspired flavors, or just want something that’ll impress guests without breaking a sweat. I’ve tested this recipe more times than I can count (even swapped the proteins and grains), and it’s always a hit. The best part? That coconut lime drizzle—creamy, tangy, and just the right amount of refreshing to balance out the sweet chili chicken. Whether you’re feeding picky kiddos or spicing things up for date night, you can count on this bowl to deliver. So, let’s get cooking—your new favorite Thai dinner awaits!

Why You’ll Love This Sweet Chili Chicken Bowl Recipe

• Quick & Easy: Ready in about 30 minutes—perfect for busy weeknights or when you want amazing flavor in a flash.
• Simple Ingredients: No need for fancy market runs. Most of these ingredients are pantry staples or easy to find at any grocery store.
• Perfect for Any Occasion: Whether it’s a cozy dinner for two or a build-your-own bowl party, this dish fits right in. It’s also meal-prep friendly!
• Crowd-Pleaser: Sweet, spicy, creamy, and fresh—everyone finds something to love (even my spice-shy in-laws keep asking for seconds).
• Unbelievably Delicious: That coconut lime drizzle makes the whole thing pop. The chicken’s caramelized edges and the sticky-sweet sauce are downright craveable.

This isn’t just another sweet chili chicken bowl recipe. What makes mine stand out? For starters, I marinade the chicken in a quick homemade sweet chili sauce, giving it layers of flavor. Then, after searing, it gets tossed back in the pan with extra sauce for that irresistible sticky glaze.

But the real magic is the coconut lime drizzle—blended for a velvety finish and spiked with fresh lime zest. It’s the perfect creamy counterpart to the zippy chicken. And let’s face it: building bowls means everyone gets to customize. Want more veggies? Go for it. Prefer brown rice or even cauliflower rice? Totally works!

This recipe is about comfort food with a fresh, Thai-inspired twist—healthier, faster, but still full of those soul-soothing flavors. You’ll want to make it again and again, trust me.

What Ingredients You Will Need

This sweet chili chicken bowl uses simple, feel-good ingredients to create bold flavor and satisfying texture. Most of what you need might already be in your kitchen—no specialty store runs required! Here’s what you’ll need:

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces (thighs give juicier results, but breasts work too)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch (helps get that crispy edge)
  • 1 tbsp vegetable oil (or coconut oil for a hint of extra flavor)
• For the Sweet Chili Sauce:
  • 1/3 cup (80ml) sweet chili sauce (Mae Ploy is my go-to, but any brand works)
  • 2 tbsp soy sauce (use tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar (optional, for extra stickiness)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp crushed red pepper flakes (adjust for your preferred heat level)
• For the Coconut Lime Drizzle:
  • 1/2 cup (120ml) coconut milk (full-fat for creaminess, light if you prefer)
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp honey or maple syrup
  • Pinch of salt
• For Building the Bowl:
  • 2 cups (400g) cooked jasmine rice (or brown rice, quinoa, or cauliflower rice for low-carb)
  • 1 cup (120g) shredded carrots
  • 1 cup (100g) thinly sliced cucumber
  • 1/2 cup (50g) thinly sliced red cabbage
  • 1/4 cup (20g) chopped fresh cilantro
  • 1/4 cup (40g) chopped roasted peanuts (optional, for crunch)
  • Extra lime wedges, for serving

Ingredient tips: If you can’t find sweet chili sauce, you can make a quick one with sambal oelek, honey, and a splash of vinegar in a pinch. For a vegan version, try using crispy tofu instead of chicken. And if you’re out of coconut milk, Greek yogurt thinned with a little water totally works for the drizzle (I’ve done it more than once!).

Equipment Needed

• Large Skillet or Wok: For searing the chicken and tossing it in the sauce. I use a nonstick skillet for super easy cleanup—cast iron works too for extra browning.
• Small Mixing Bowls: For the sweet chili sauce and coconut lime drizzle. Glass bowls make it easy to see if everything’s mixed well.
• Whisk or Fork: To blend the coconut lime drizzle until smooth.
• Spatula or Tongs: Flipping chicken is so much easier with these—you don’t want to lose any of that glorious sauce!
• Rice Cooker or Pot: For perfect, fluffy rice. I love my budget-friendly rice cooker, but stovetop instructions work just as well.
• Sharp Knife & Cutting Board: For slicing veggies and chicken. A ceramic knife keeps things neat (just avoid dishwashers with those).

If you don’t have a wok, don’t stress—any large skillet will do. And if you’re short on mixing bowls, just rinse and reuse (I do it all the time). For easy cleaning, soak sticky pans right after cooking. That sweet chili glaze can be stubborn if left to dry!

Preparation Method

1. Prep the Chicken:
   Pat 1 lb (450g) chicken dry and cut into 1-inch pieces. Toss with 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp cornstarch. This helps the chicken brown and crisp up nicely.
2. Mix the Sweet Chili Sauce:
   In a small bowl, whisk together 1/3 cup (80ml) sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey or brown sugar, 2 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp crushed red pepper flakes. Set aside.
3. Make the Coconut Lime Drizzle:
   In another bowl, blend 1/2 cup (120ml) coconut milk, 1 tbsp lime juice, 1 tsp lime zest, 1 tsp honey or maple syrup, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust lime for extra zing. (If it separates, just re-whisk before serving.)
4. Cook the Rice:
   Prepare 2 cups (400g) jasmine rice according to package instructions. Fluff with a fork. For extra flavor, add a pinch of salt and a splash of coconut milk to the water before cooking.
5. Cook the Chicken:
   Heat 1 tbsp oil in a large skillet over medium-high heat. Once hot, add chicken in a single layer. Cook for 3-4 minutes without moving—let it get golden underneath! Flip and cook another 2-3 minutes until cooked through and edges are crisp. If your pan is small, cook in batches for best results.
6. Glaze the Chicken:
   Pour the sweet chili sauce over the cooked chicken. Stir and cook for 1-2 minutes, letting the sauce bubble and thicken. The chicken should be glossy and sticky. If it looks too thick, add a splash of water. If too runny, simmer an extra minute.
7. Prep the Veggies:
   While the chicken cooks, slice 1 cup cucumber, shred 1 cup carrots, and thinly slice 1/2 cup red cabbage. Chop cilantro and peanuts if using. I like to keep everything bite-size for easy eating.
8. Assemble the Bowls:
   Start with a base of rice, then pile on sweet chili chicken, carrots, cucumber, cabbage, and cilantro. Drizzle generously with coconut lime sauce. Top with peanuts and a squeeze of fresh lime.

Notes: If the chicken starts to stick, add a touch more oil. Don’t overcrowd the pan—crowding causes steaming instead of browning. If you want extra heat, sprinkle more red pepper flakes before serving. And if your rice is done early, keep it covered to stay warm; nobody likes cold rice under hot chicken!

Cooking Tips & Techniques

• Marinate for Extra Flavor: If you have time, let the chicken sit in half the sweet chili sauce for 10 minutes before cooking. It soaks up way more flavor this way.
• High Heat for Browning: Sear the chicken on high heat without moving it for a few minutes. This helps get those irresistible caramelized edges. I learned this the hard way when I kept poking the chicken—less is more!
• Batch Cooking: If your skillet is small, cook the chicken in batches. Overcrowding leads to steaming (I’ve made that mistake too many times).
• Make the Drizzle Ahead: The coconut lime sauce actually gets better as it sits. Make it up to a day ahead and store in the fridge; just whisk before serving.
• Customize Your Veggies: Use whatever you have—snap peas, edamame, bell peppers, or even pickled onions. The bowl is super flexible.
• Consistency Matters: If the sweet chili sauce thickens too much, add a tablespoon of water. If it’s too thin, keep simmering to reduce.
• Efficiency Tip: Prep all your veggies while the rice and chicken cook. That way, everything comes together fast at assembly time.

My biggest lesson? Don’t walk away from the sauce—sweet chili can go from perfect to burnt pretty quick. Keep an eye on it and stir as needed. And if you’re multitasking, set out all your toppings before you start cooking. It turns assembly into a breeze!

Variations & Adaptations

• Vegan/Vegetarian: Swap the chicken for crispy tofu or tempeh. Just toss cubes in cornstarch, pan-fry until golden, and glaze with the sweet chili sauce as you would with chicken. (My best friend’s vegan and loves this version!)
• Low-Carb: Use cauliflower rice instead of jasmine rice. Still soaks up the sauce perfectly—sometimes I even mix half-and-half for extra veggies.
• Spicy Thai Twist: Add a tablespoon of sriracha to the sweet chili sauce and toss in some chopped Thai basil for a big flavor punch. Or double up on the red pepper flakes if you like to sweat a little.
• Nut-Free: Skip the peanuts or use toasted pumpkin seeds for crunch without the allergens.
• Seasonal Veggies: In summer, swap the carrots and cabbage for fresh sugar snap peas or grilled corn. In winter, try shredded kale or sautéed mushrooms.

I’ve even made mini “bowl bars” for family dinners—just set out bowls of different veggies, grains, and toppings so everyone can build their favorite version. It’s fun, interactive, and you get a break from picky eater complaints!

Serving & Storage Suggestions

This sweet chili chicken bowl is best served warm, right after assembly, when the chicken is sticky, the rice is fluffy, and the drizzle is creamy-cool. For the prettiest presentation, pile the veggies in bright, colorful sections and finish with a generous swoosh of coconut lime drizzle (Pinterest-worthy, trust me!).

Pairings: Serve with a side of Thai cucumber salad, spring rolls, or even a light coconut soup. For drinks, try Thai iced tea or sparkling lime water.

Storage: Store components separately in airtight containers. The chicken and rice keep well in the fridge for up to 3 days. The coconut lime drizzle will last about 3 days refrigerated (just whisk before using). Veggies are best prepped fresh, but leftovers work in a pinch.

Reheating: Warm the chicken and rice in the microwave or a skillet with a splash of water. Add the toppings and drizzle after reheating for best texture. Flavors actually deepen by day two, making this perfect for meal prep lunches!

Nutritional Information & Benefits

Each serving of this sweet chili chicken bowl (with jasmine rice) is roughly 500-550 calories, with about 30g protein, 60g carbs, and 15g fat—depending on your exact toppings and rice choice.

Health Highlights: Chicken provides lean protein; the veggies pack in fiber, vitamins, and crunch; coconut milk adds healthy fats. You can easily make it gluten-free (use tamari) or dairy-free (as written). For low-carb diets, swap in cauliflower rice. Just watch for peanuts if you have allergies.

I love that this meal is balanced—protein, healthy fats, and plenty of colorful produce. It’s satisfying without being heavy and keeps energy up through busy evenings. Plus, it’s so much more fun than plain old chicken and rice!

Conclusion

This sweet chili chicken bowl with coconut lime drizzle is the kind of meal that makes even a Tuesday feel special. It’s quick, customizable, and always delivers those bold, Thai-inspired flavors that everyone craves. Whether you’re cooking for family, friends, or just yourself, it’s an easy way to bring some excitement to your dinner routine.

I love the flexibility—swap the veggies, change up the base, or dial the heat up or down. Every bowl is unique, and that’s the beauty of it! Honestly, it’s become one of my go-to “impress the crowd” recipes, and I hope it becomes yours too.

Give it a try, make it your own, and let me know how it goes! Drop a comment below with your favorite twist, share a photo, or tag me if you post your bowl on Pinterest. Happy cooking—and happy eating!

Frequently Asked Questions

Can I make the sweet chili chicken bowl ahead of time?

Absolutely! Cook the chicken, rice, and drizzle up to 2-3 days in advance. Store ingredients separately and assemble just before serving. The drizzle may need a quick whisk if it separates.

What’s the best way to make this recipe gluten-free?

Just swap regular soy sauce for tamari or coconut aminos. Double-check your sweet chili sauce label, but most are naturally gluten-free.

Can I use a different protein instead of chicken?

Yes! Shrimp, tofu, or even thinly sliced beef work great. Just adjust cooking times as needed—shrimp cooks in only 2-3 minutes, tofu in about 5-6 minutes.

How spicy is this sweet chili chicken bowl?

It’s mild to medium as written. For more heat, add extra red pepper flakes or a squeeze of sriracha. To keep it very mild, use less chili sauce and skip the flakes.

Can I freeze leftovers?

You can freeze the cooked chicken and rice for up to 2 months. The veggies and drizzle are best fresh, but you can freeze the drizzle in a pinch—just whisk well after thawing.

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

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• Author: Leana
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This easy Thai-inspired sweet chili chicken bowl is a quick, flavorful dinner featuring sticky-sweet chicken, fresh veggies, jasmine rice, and a creamy coconut lime drizzle. Perfect for busy weeknights or meal prep, it’s customizable, crowd-pleasing, and healthier than takeout.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 1 tbsp vegetable oil or coconut oil
• 1/3 cup sweet chili sauce
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar (optional)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• 1/2 cup coconut milk (full-fat or light)
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp honey or maple syrup
• Pinch of salt
• 2 cups cooked jasmine rice (or brown rice, quinoa, or cauliflower rice)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced red cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts (optional)
• Extra lime wedges, for serving

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Instructions

1. Pat chicken dry and cut into 1-inch pieces. Toss with salt, pepper, and cornstarch.
2. In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey or brown sugar, garlic, ginger, and red pepper flakes. Set aside.
3. In another bowl, blend coconut milk, lime juice, lime zest, honey or maple syrup, and a pinch of salt. Whisk until smooth and creamy. Adjust lime to taste.
4. Prepare jasmine rice according to package instructions. Fluff with a fork. Optionally, add a pinch of salt and splash of coconut milk to the cooking water.
5. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes without moving. Flip and cook another 2-3 minutes until cooked through and edges are crisp. Cook in batches if needed.
6. Pour sweet chili sauce mixture over cooked chicken. Stir and cook for 1-2 minutes until sauce bubbles, thickens, and coats the chicken. Add a splash of water if too thick, or simmer longer if too thin.
7. While chicken cooks, prep veggies: slice cucumber, shred carrots, thinly slice red cabbage, chop cilantro and peanuts if using.
8. Assemble bowls: start with rice, then add sweet chili chicken, carrots, cucumber, cabbage, and cilantro. Drizzle with coconut lime sauce. Top with peanuts and a squeeze of fresh lime.

Notes

For extra flavor, marinate chicken in half the sweet chili sauce for 10 minutes before cooking. Sear chicken on high heat for caramelized edges. Customize with your favorite veggies or grains. For vegan, use tofu or tempeh. Make coconut lime drizzle ahead for deeper flavor. Store components separately for meal prep. Adjust spice level to taste.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl (about 1/4 of recipe)
• Calories: 525
• Sugar: 14
• Sodium: 950
• Fat: 15
• Saturated Fat: 7
• Carbohydrates: 60
• Fiber: 4
• Protein: 30

Keywords: sweet chili chicken, Thai chicken bowl, coconut lime drizzle, easy Thai dinner, weeknight meal, meal prep, gluten-free option, dairy-free, customizable bowl, healthy chicken recipe