Sweet Chili Chicken Bowl with Coconut Lime Drizzle

The Story Behind My Favorite Weeknight Bowl

OK so this recipe was born out of pure desperation one night when I was craving takeout but trying to be good about cooking at home. I had some chicken, a half-used jar of sweet chili sauce lurking in the fridge door, and a sad lime that was about two days from becoming a science experiment.

Fast forward to now, and this Sweet Chili Chicken Bowl has become our Monday night tradition – something to look forward to at the start of the week! The combination of sticky-sweet chicken, fluffy rice, crunchy veggies and that AMAZING coconut lime drizzle (which I could honestly eat with a spoon) hits all the right notes.

My husband now requests this regularly, and my sister-in-law texted me at 11pm last week for the recipe after I brought it to their place for dinner. So I figured it was time to write it down properly instead of just throwing things in a pan and hoping for the best!

What You’ll Need

For the chicken:

• 1½ pounds boneless, skinless chicken thighs (you can use breasts too, but thighs stay juicier!)
• ½ cup sweet chili sauce (I like Mae Ploy brand when I can find it)
• 2 tablespoons soy sauce
• 3 cloves garlic, minced (or let’s be real, from the jar when I’m lazy)
• 1 tablespoon grated fresh ginger (the squeeze tube kind works fine too)
• 1 tablespoon vegetable oil
• Salt and pepper to taste

For the coconut lime drizzle (the real star of the show):

• 1 can (about 14 oz) coconut milk – don’t use light, it won’t be creamy enough
• Juice and zest from 2 limes
• 1 tablespoon honey
• 1 small garlic clove, grated or very finely minced
• ½ teaspoon red pepper flakes (adjust to your spice preference)
• Pinch of salt

For the bowls:

• 3 cups cooked jasmine rice (from about 1 cup uncooked)
• 1 red bell pepper, thinly sliced
• 1 cucumber, diced
• 2 carrots, grated or cut into matchsticks
• 3 green onions, sliced
• Handful of cilantro, roughly chopped
• ¼ cup chopped peanuts or cashews
• Lime wedges for serving
• Optional: sliced avocado, edamame, or mango chunks

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Let’s Make It!

Step 1: Prep the chicken

First, cut the chicken into bite-sized pieces and season with salt and pepper. In a bowl, mix together the sweet chili sauce, soy sauce, garlic, and ginger.

Pro tip: If you have time, marinate the chicken in this mixture for 30 minutes or even overnight. But honestly? Most weeknights I skip this step and it’s still delicious.

Step 2: Let’s get cooking

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces (reserving the marinade if you used it) and cook for about 3-4 minutes per side until they start to brown.

Pour in the marinade (or the sauce mixture if you didn’t marinate) and bring to a simmer. Cook for another 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened and gotten all sticky and glorious. If the sauce reduces too quickly, add a splash of water.

The chicken is done when it reaches 165°F on a meat thermometer, or when you cut into a piece and it’s no longer pink inside.

Step 3: Make that amazing drizzle

While the chicken is cooking, whisk together all the coconut lime drizzle ingredients in a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat to low and let it bubble softly for about 5-7 minutes until it thickens slightly. It will continue to thicken as it cools.

WARNING: Do not walk away from this sauce! The first time I made it, I got distracted by a text and came back to coconut lava flowing all over my stovetop. Not fun to clean up!

Step 4: Assemble your beautiful bowls

Start with a base of warm jasmine rice in each bowl. Top with the sticky sweet chili chicken and arrange your veggies around it – I like to group them by color because I’m weirdly particular that way, but you do you!

Drizzle that amazing coconut lime sauce generously over everything (seriously, don’t be shy with it), then sprinkle with green onions, cilantro, and nuts. Add a lime wedge to the side of each bowl for an extra squeeze of freshness.

Why This Recipe Works

What I love about this recipe is how the flavors and textures just work together perfectly. You’ve got:

• Sticky-sweet and slightly spicy chicken
• Cooling, crunchy fresh veggies
• Creamy, tangy coconut lime sauce
• Fluffy rice soaking up all those amazing flavors

It’s a choose-your-own-adventure kind of meal too. My husband loads up on chicken and skips half the veggies, while I go heavy on cucumber and bell pepper. The kids deconstruct the whole thing, naturally. 🙄

Variations I’ve Tried

Over the countless times I’ve made this, I’ve come up with some fun variations:

Make it vegetarian: Replace the chicken with crispy tofu or roasted chickpeas. Just toss either with the same sauce mixture and bake until crispy.

Spice it up: Add a chopped Thai chili to the chicken marinade if you’re feeling brave. My brother-in-law does this and sweats through the entire meal, which he considers a success for some reason.

Go low-carb: Swap the rice for cauliflower rice or serve over mixed greens. Still delicious but less food-coma-inducing.

Make it a party: Set up a DIY bowl bar when friends come over. Everyone builds their own bowl and gets exactly what they want. Plus, it looks like you put in way more effort than you actually did!

Switch the protein: Sometimes I use shrimp instead of chicken – just reduce the cooking time significantly so they don’t turn into rubber.

Time-Saving Tips

On really busy nights, here are my shortcuts:

• Use pre-cooked rice packets (I won’t tell anyone)
• Buy pre-cut veggies from the produce section
• Make the coconut lime drizzle a day ahead – it keeps well in the fridge and is actually even better the next day
• Cook double the amount of chicken and save half for wraps or salads later in the week

Storage & Leftovers

If you have any leftovers (which rarely happens in my house), store the components separately in airtight containers in the fridge. They’ll keep for about 3 days.

The sauce tends to thicken when cold, so you might need to thin it with a little water when reheating. I usually warm it in the microwave for about 20 seconds and then stir.

Cold chicken? Still delicious! But you can also reheat it in a skillet with a splash of water to bring back the saucy goodness.

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Common Questions I Get About This Recipe

“Can I make this less spicy for my kids?” Absolutely! Use mild sweet chili sauce and skip the red pepper flakes in the coconut drizzle. My 6-year-old loves what we call the “not-spicy version.”

“Is there a substitute for coconut milk? My husband hates coconut.” You could use plain Greek yogurt mixed with a little milk and lime juice, but honestly, the coconut milk doesn’t taste strongly of coconut in the final sauce. My coconut-hating friend couldn’t even tell what it was until I told her!

“Can I meal prep this?” Yes! I often make a big batch on Sunday. Keep the sauce, chicken, rice, and veggies separate until ready to eat. The veggies stay crunchier this way, and nothing gets soggy.

“My sauce separated! What did I do wrong?” If your coconut sauce looks grainy or separated, you probably let it boil too hard. Keep it at a gentle simmer and whisk occasionally. If it does separate, a quick blitz with an immersion blender usually fixes it.

“Can I freeze this?” The chicken in its sauce freezes pretty well for up to 3 months. The coconut lime drizzle, not so much. And fresh veggies are definitely a no-go for freezing.

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