I just made a Sweet Chilli Chicken Bowl that somehow beats takeout with charred saucy chicken, fluffy jasmine rice, and a coconut lime drizzle you won’t stop thinking about.
I’m obsessed with this Sweet Chili Chicken Bowl because it hits all the spots I want: sticky, spicy, cool, and stupidly addicting. I love how charred chicken glazed in sweet chili sauce sits on fluffy jasmine rice and gets a creamy tangy drizzle that’s bright without being boring.
But it’s the little bits that make me come back. And little hits of crunch and fresh herbs keep each bite interesting.
A real-life dinner that feels like takeout but better. Fun To Cook Dinner Recipes?
Yep, and totally worth the tiny mess. I make it weekly.
Every single week. No regrets.
Ingredients
- Chicken thighs: juicy protein, stays tender and packs flavor.
- Sweet chili sauce: sticky, sweet-heat glaze you’ll want seconds of.
- Low sodium soy: salty umami without going overboard.
- Rice vinegar: bright tang that cuts richness, it’s light.
- Honey or maple: mellow sweetness, balances the heat.
- Garlic: punchy aromatics, makes everything taste homemade.
- Neutral oil: cooks chicken without changing flavors, keeps things crisp.
- Salt and pepper: basic seasoning, don’t skip it.
- Jasmine rice: fragrant, fluffy base that soaks up sauces.
- Water for rice: simple necessity, no drama.
- Red cabbage or coleslaw: crunchy color, adds crisp contrast.
- Carrot: sweet crunch and color, keeps bowls lively.
- Cucumber: cool bite, refreshes the palate.
- Avocado: creamy, soothes the spice, totally optional.
- Coconut milk: silky base for the lime drizzle, rich and smooth.
- Lime juice: zippy citrus kick, wakes up the bowl.
- Lime zest: concentrated citrus brightness, tiny but mighty.
- Honey or agave: sweet touch for the drizzle, tweak to taste.
- Cilantro: fresh herbal lift, some people love it.
- Green onions: mild oniony crunch, great garnish.
- Toasted sesame seeds: nutty sprinkle, little texture boost.
- Red pepper flakes: extra heat if you’re daring.
- Extra chili sauce: for saucy lovers, add more fire.
- Lime wedges: squeeze-on citrus, always appreciated.
- Basically, all together: a fun bowl that’s tangy, sweet, and balanced.
Ingredient Quantities
- 1 pound boneless skinless chicken thighs, trimmed and patted dry
- 1/3 cup sweet chili sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon neutral oil (vegetable or canola)
- Salt and black pepper, to taste
- 1 cup jasmine rice, rinsed
- 1 1/4 cups water (for cooking rice)
- 1 cup shredded red cabbage or coleslaw mix, optional
- 1 medium carrot, julienned or shredded
- 1/2 cucumber, thinly sliced or diced
- 1 ripe avocado, sliced (optional)
- For the coconut lime drizzle: 1/2 cup canned full fat coconut milk
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon lime zest
- 1 teaspoon honey or agave (adjust to taste)
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- Red pepper flakes or extra chili sauce, for serving, optional
- Lime wedges, for serving
How to Make this
1. Make the rice: rinse 1 cup jasmine rice until water runs clear, combine with 1 1/4 cups water in a pot, bring to a boil, lower heat to a simmer, cover and cook 15 minutes; remove from heat and let sit covered 10 minutes while you do everything else.
2. Whisk the marinade: in a bowl mix 1/3 cup sweet chili sauce, 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup and 2 cloves minced garlic; season chicken thighs with salt and pepper, toss in the marinade and let sit 10 to 20 minutes (longer is fine if you have time).
3. Prep the veggies: shred or thinly slice 1 cup red cabbage or coleslaw mix, julienne 1 carrot, thinly slice 1/2 cucumber and slice the avocado; chop 2 tablespoons cilantro and thinly slice 2 green onions; have lime wedges ready.
4. Make the coconut lime drizzle: whisk 1/2 cup full fat coconut milk, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon honey or agave and 2 tablespoons chopped cilantro until smooth; taste and adjust sweet or lime, chill in fridge briefly to thicken if you want.
5. Cook the chicken: heat 1 tablespoon neutral oil in a large skillet over medium high heat until shimmering; add chicken thighs and sear 4 to 5 minutes per side until nicely charred and cooked through (internal temp 165F), spoon leftover marinade over near the end and let it bubble for a minute to glaze the chicken.
6. Rest and slice: transfer chicken to a cutting board, let rest 5 minutes then slice into bite size pieces so juices redistribute and you don’t end up with dry meat.
7. Warm the cabbage a touch if you like: you can toss the shredded cabbage briefly in the hot skillet just to wilt it slightly, or leave it raw for crunch, your call.
8. Assemble bowls: divide jasmine rice between bowls, arrange sliced chicken, cabbage, carrot, cucumber and avocado on top; drizzle coconut lime sauce over everything and sprinkle with chopped cilantro and green onions.
9. Finish and serve: scatter 1 tablespoon toasted sesame seeds, add red pepper flakes or extra chili sauce if you want more heat, squeeze lime wedges over bowls and dig in while hot.
Equipment Needed
1. Medium saucepan with tight-fitting lid (for the jasmine rice)
2. Fine-mesh sieve or small colander (to rinse the rice)
3. Large mixing bowl (to whisk and marinate the chicken)
4. Small bowl and whisk or fork (for the coconut lime drizzle)
5. Large skillet or frying pan (for searing the chicken and wilting cabbage)
6. Cutting board and sharp chef’s knife (for veggies, avocado and slicing chicken)
7. Measuring cups and spoons
8. Tongs or spatula (to flip and transfer the chicken)
9. Serving bowls and a spoon for drizzling the sauce
FAQ
Sweet Chili Chicken Bowl With Coconut Lime Drizzle Recipe Substitutions and Variations
- Chicken thighs: use boneless skinless chicken breasts (cook a little less time so they don’t dry out), or firm tofu (press it well and pan-fry or bake), or tempeh for a nuttier chew.
- Sweet chili sauce: swap with hoisin sauce mixed with a splash of sriracha, or make a quick mix of ketchup + honey + a pinch of chili flakes for a similar sweet heat.
- Canned full fat coconut milk (for the drizzle): use coconut cream thinned with a little water, or stir 3 parts plain Greek yogurt with 1 part coconut extract if you want tang and thickness.
- Jasmine rice: use long grain white rice, brown rice (add extra liquid and cook longer), or quinoa for a protein boost and a nuttier texture.
Pro Tips
1) Marinate longer if you can, like up to 2 hours in the fridge. The thighs soak up that sweet chili flavor way better and stay juicier. Just don’t marinate overnight with the salt or it can get a little mealy.
2) Pat the chicken extra dry before searing and get your pan really hot. That quick hard sear gives you good char and flavor, and locks juices inside. If the pan smokes a lot, lower the heat a tad or add a splash more oil, but don’t crowd the pan or you’ll steam instead of sear.
3) Warm the coconut lime drizzle slightly before serving if it’s thick from the fridge. Cold coconut milk can feel separated on hot rice, so a quick whisk and a few seconds in a warm bowl brings it back together without thinning it out.
4) For texture contrast, toast the sesame seeds and crisp up a few cabbage leaves in the pan until just wilted. The mix of soft rice, juicy chicken and a little crunchy cabbage makes each bite more interesting. If you like heat, drizzle extra chili sauce sparingly so it doesn’t overpower the lime.
Sweet Chili Chicken Bowl With Coconut Lime Drizzle Recipe
I just made a Sweet Chilli Chicken Bowl that somehow beats takeout with charred saucy chicken, fluffy jasmine rice, and a coconut lime drizzle you won't stop thinking about.
4
servings
632
kcal
Equipment: 1. Medium saucepan with tight-fitting lid (for the jasmine rice)
2. Fine-mesh sieve or small colander (to rinse the rice)
3. Large mixing bowl (to whisk and marinate the chicken)
4. Small bowl and whisk or fork (for the coconut lime drizzle)
5. Large skillet or frying pan (for searing the chicken and wilting cabbage)
6. Cutting board and sharp chef’s knife (for veggies, avocado and slicing chicken)
7. Measuring cups and spoons
8. Tongs or spatula (to flip and transfer the chicken)
9. Serving bowls and a spoon for drizzling the sauce
Ingredients
-
1 pound boneless skinless chicken thighs, trimmed and patted dry
-
1/3 cup sweet chili sauce
-
2 tablespoons low sodium soy sauce
-
1 tablespoon rice vinegar
-
1 tablespoon honey or maple syrup
-
2 cloves garlic, minced
-
1 tablespoon neutral oil (vegetable or canola)
-
Salt and black pepper, to taste
-
1 cup jasmine rice, rinsed
-
1 1/4 cups water (for cooking rice)
-
1 cup shredded red cabbage or coleslaw mix, optional
-
1 medium carrot, julienned or shredded
-
1/2 cucumber, thinly sliced or diced
-
1 ripe avocado, sliced (optional)
-
For the coconut lime drizzle: 1/2 cup canned full fat coconut milk
-
2 tablespoons fresh lime juice (about 1 lime)
-
1 teaspoon lime zest
-
1 teaspoon honey or agave (adjust to taste)
-
2 tablespoons chopped fresh cilantro, plus extra for garnish
-
2 green onions, thinly sliced, for garnish
-
1 tablespoon toasted sesame seeds, for garnish
-
Red pepper flakes or extra chili sauce, for serving, optional
-
Lime wedges, for serving
Directions
- Make the rice: rinse 1 cup jasmine rice until water runs clear, combine with 1 1/4 cups water in a pot, bring to a boil, lower heat to a simmer, cover and cook 15 minutes; remove from heat and let sit covered 10 minutes while you do everything else.
- Whisk the marinade: in a bowl mix 1/3 cup sweet chili sauce, 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup and 2 cloves minced garlic; season chicken thighs with salt and pepper, toss in the marinade and let sit 10 to 20 minutes (longer is fine if you have time).
- Prep the veggies: shred or thinly slice 1 cup red cabbage or coleslaw mix, julienne 1 carrot, thinly slice 1/2 cucumber and slice the avocado; chop 2 tablespoons cilantro and thinly slice 2 green onions; have lime wedges ready.
- Make the coconut lime drizzle: whisk 1/2 cup full fat coconut milk, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon honey or agave and 2 tablespoons chopped cilantro until smooth; taste and adjust sweet or lime, chill in fridge briefly to thicken if you want.
- Cook the chicken: heat 1 tablespoon neutral oil in a large skillet over medium high heat until shimmering; add chicken thighs and sear 4 to 5 minutes per side until nicely charred and cooked through (internal temp 165F), spoon leftover marinade over near the end and let it bubble for a minute to glaze the chicken.
- Rest and slice: transfer chicken to a cutting board, let rest 5 minutes then slice into bite size pieces so juices redistribute and you don’t end up with dry meat.
- Warm the cabbage a touch if you like: you can toss the shredded cabbage briefly in the hot skillet just to wilt it slightly, or leave it raw for crunch, your call.
- Assemble bowls: divide jasmine rice between bowls, arrange sliced chicken, cabbage, carrot, cucumber and avocado on top; drizzle coconut lime sauce over everything and sprinkle with chopped cilantro and green onions.
- Finish and serve: scatter 1 tablespoon toasted sesame seeds, add red pepper flakes or extra chili sauce if you want more heat, squeeze lime wedges over bowls and dig in while hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 418g
- Total number of serves: 4
- Calories: 632kcal
- Fat: 30g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Polyunsaturated: 2.5g
- Monounsaturated: 12.5g
- Cholesterol: 100mg
- Sodium: 375mg
- Potassium: 590mg
- Carbohydrates: 66g
- Fiber: 4.5g
- Sugar: 19g
- Protein: 33g
- Vitamin A: 1500IU
- Vitamin C: 12mg
- Calcium: 50mg
- Iron: 1.5mg