Sweet Chili Chicken Bowl (Printable version)
Juicy chicken glazed in sweet chili sauce, served with fresh vegetables and a creamy coconut lime drizzle.
# What You’ll Need:
→ Chicken
01 - 1¼ lbs boneless, skinless chicken breasts or thighs
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - 1 tbsp cornstarch
05 - 1 tbsp vegetable oil
→ Sweet Chili Sauce
06 - ½ cup sweet chili sauce
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp honey
10 - 1 tsp grated fresh ginger
11 - 1 clove garlic, minced
→ Coconut Lime Drizzle
12 - ½ cup full-fat canned coconut milk
13 - 1 tbsp lime juice
14 - 1 tsp lime zest
15 - 1 tsp honey
16 - Pinch of salt
→ Bowl Base & Toppings
17 - 2 cups cooked jasmine rice
18 - 1 cup shredded purple cabbage
19 - 1 cup julienned carrots
20 - 1 cup sliced cucumber
21 - ¼ cup chopped fresh cilantro
22 - 2 tbsp toasted sesame seeds
23 - 1 lime cut into wedges
# How to Make It:
01 - Pat chicken dry and cut into bite-sized pieces. Season evenly with salt and pepper, then toss with cornstarch until thoroughly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Arrange chicken in a single layer and cook for 5–7 minutes until golden brown and cooked through, turning once halfway. Remove from skillet and set aside.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until smooth and well combined.
04 - Return cooked chicken to the skillet. Pour the sweet chili glaze over the chicken and toss to coat evenly. Cook for 2–3 minutes until sauce thickens and coats the chicken pieces. Remove from heat.
05 - In a separate bowl, whisk together coconut milk, lime juice, lime zest, honey, and pinch of salt until smooth and creamy.
06 - Divide cooked jasmine rice among four serving bowls. Arrange sweet chili chicken, shredded cabbage, julienned carrots, and sliced cucumber over the rice in each bowl.
07 - Drizzle coconut lime sauce generously over each bowl. Sprinkle with chopped cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side.
# Expert tips:
01 -
- The way the crispy edged chicken catches that glossy sweet chili glaze is absolutely magical
- That coconut lime drizzle ties everything together into something restaurant worthy
- You get to customize every bowl with your favorite crunchy vegetables
02 -
- Crowding the pan will steam the chicken instead of searing it, work in batches if needed
- The sauce continues thickening off heat, so pull it while it still looks slightly loose
- Room temperature coconut milk blends much smoother into the drizzle than cold from the fridge
03 -
- Patting the chicken completely dry before the cornstarch coating ensures that restaurant quality sear
- Letting the rice cool slightly keeps the vegetables from wilting when you assemble