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.
Ingredients
- 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
Instructions
- Pat chicken dry and cut into 1-inch pieces. Toss with salt, pepper, and cornstarch.
- 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.
- 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.
- 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.
- 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.
- 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.
- While chicken cooks, prep veggies: slice cucumber, shred carrots, thinly slice red cabbage, chop cilantro and peanuts if using.
- 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