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This sweet chili chicken bowl brings restaurant-worthy flavors right to your dinner table with minimal effort. The combination of sticky-sweet glazed chicken, fragrant jasmine rice, and cooling coconut lime sauce creates a perfect balance that will leave everyone asking for seconds.
I first made this recipe when I was craving takeout but wanted something fresher and healthier. Now it's become my go-to impressive dinner when friends come over. The coconut lime drizzle always gets rave reviews!
Ingredients
- Full-fat coconut milk: creates the silky base for the drizzle. Look for cans where the cream hasn't separated too much
- Sweet chili sauce: provides the perfect sticky glaze. Thai brands tend to have the best balance of sweetness and heat
- Boneless skinless chicken thighs: stay juicy and tender even with high-heat cooking. They're more forgiving than breast meat
- Fresh lime juice: brightens everything. Always use fresh as bottled lacks the vibrant flavor
- Jasmine rice: has a natural fragrance that complements the Asian flavors. Rinse it well before cooking for fluffier results
- Fresh cilantro and green onions: add necessary freshness. Buy them the day you plan to cook if possible
Step-by-Step Instructions
- Marinate the Chicken:
- Combine sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice in a bowl until well blended. Add chicken thighs and coat thoroughly, making sure every piece is covered. Let marinate for at least 30 minutes or up to overnight in the refrigerator. The longer it marinates, the more flavor develops.
- Prepare the Coconut Lime Drizzle:
- Whisk together the coconut milk and lime juice until smooth. Add a spoonful of sweet chili sauce for sweetness and a touch of sriracha if you want extra heat. The drizzle should be pourable but thick enough to coat the back of a spoon. Refrigerate until ready to serve so flavors can meld together.
- Cook the Chicken:
- Heat a grill pan or heavy skillet over medium-high heat. Add just enough olive oil to coat the surface. Remove chicken from marinade, letting excess drip off, and place in the hot pan. Cook undisturbed for 5 to 6 minutes until deeply caramelized, then flip and cook another 5 to 6 minutes. The sugar in the sweet chili sauce will create a beautiful glaze. Let rest for 5 minutes before slicing.
- Assemble the Bowls:
- Start with a bed of fluffy jasmine rice in each bowl. Arrange sliced chicken on top, making sure to include some of the caramelized edges. Drizzle generously with the coconut lime sauce, allowing it to seep into the rice. Finish with a scatter of fresh cilantro, green onions, and optional crushed red pepper for color and texture.
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The sweet chili sauce is truly the star ingredient here. I discovered the magic of this sauce during a cooking class in Thailand, where the instructor showed us how the balance of sweet, tangy, and spicy elements creates what they call "the complete taste." Ever since then, I keep a bottle in my fridge at all times for quick flavor boosts.
Make Ahead Options
This recipe works beautifully for meal prep. You can marinate the chicken up to 24 hours ahead of time, which actually improves the flavor. The coconut lime drizzle can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good stir before using as it may separate slightly. The assembled bowls will keep well for 3 days in the refrigerator, though the fresh garnishes are best added right before serving.
Customization Ideas
This recipe welcomes many variations to suit your preferences or what you have on hand. For a vegetarian version, substitute the chicken with extra-firm tofu or tempeh, following the same marinating and cooking process. If jasmine rice isn't available, basmati or even brown rice makes a good substitute. Add a vegetable component by including stir-fried bell peppers, snap peas, or broccoli. For a lower-carb option, serve over cauliflower rice or a bed of mixed greens.
Serving Suggestions
These sweet chili chicken bowls are complete meals on their own, but they pair wonderfully with a few complementary sides. A simple cucumber salad with rice vinegar provides a refreshing contrast to the rich flavors. Steamed edamame makes an easy protein-packed appetizer. For a more substantial spread, add spring rolls or a light miso soup to start the meal. Offer additional lime wedges, sriracha, and sweet chili sauce at the table so everyone can adjust their bowl to taste.
Common Queries
- → Can I substitute chicken thighs with chicken breasts?
Yes, you can use chicken breasts, but keep an eye on cooking time as they tend to cook faster and can dry out. Marinating helps keep them juicy.
- → What kind of rice works best?
Jasmine rice is recommended for its fragrance and fluffy texture, but you can use basmati or even brown rice if you prefer.
- → How spicy is the sweet chili chicken bowl?
The bowl has mild heat from sweet chili sauce. Add sriracha or extra chili sauce if you prefer more spice.
- → Can I prepare the coconut lime drizzle in advance?
Absolutely. The drizzle can be made ahead and stored in the refrigerator until serving to help save time.
- → Are there vegetarian alternatives for the protein?
Tofu or tempeh work well as plant-based options. Marinate and cook them just as you would with chicken.
- → How do I store leftovers?
Keep chicken, rice, and drizzle separate in airtight containers and refrigerate for up to 3 days. Reheat as needed.