Sweet Chili Chicken Bowl with Coconut Lime Drizzle Recipe
This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a vibrant and flavorful meal combining tender chicken tossed in a sweet chili glaze, served over fluffy jasmine rice with fresh veggies like shredded carrots, red cabbage, avocado, and edamame, all topped with a creamy, zesty coconut lime drizzle. It’s a perfect balance of spicy, sweet, creamy, and fresh, making it a delicious and satisfying bowl for any dinner occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Bowl:
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp olive oil or avocado oil
- 1 cup jasmine rice or brown rice, cooked
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage or shredded lettuce
- 1 avocado, sliced
- 1 cup edamame (fresh or frozen, cooked)
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Coconut Lime Drizzle:
- ½ cup coconut milk (full fat for creaminess)
- 1 tbsp lime juice
- 1 tsp honey or maple syrup
- ¼ tsp salt
- Optional: pinch of red pepper flakes for heat
Instructions
- Marinate the chicken: In a bowl, toss the bite-sized chicken pieces with 2 tablespoons of sweet chili sauce and 1 tablespoon of soy sauce until evenly coated, allowing the flavors to meld.
- Heat the oil: Warm 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat, preparing it for cooking the chicken.
- Cook the chicken: Add the marinated chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and caramelized with a nice glaze. Remove from heat and set aside.
- Prepare the coconut lime drizzle: In a small bowl, whisk together ½ cup full-fat coconut milk, 1 tablespoon lime juice, 1 teaspoon honey or maple syrup, ¼ teaspoon salt, and a pinch of red pepper flakes if using. Adjust the sweetness or tanginess to taste as desired.
- Assemble the bowls: Divide 1 cup cooked jasmine or brown rice evenly among 4 bowls. Top each with the cooked chicken, 1 cup shredded carrots, 1 cup thinly sliced red cabbage, 1 cup cooked edamame, and slices of 1 avocado per bowl.
- Drizzle and garnish: Generously drizzle the prepared coconut lime sauce over each bowl. Garnish with sliced green onions and fresh cilantro for added freshness and flavor.
- Serve: Serve each bowl with lime wedges on the side for an extra burst of citrus if desired.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- For a vegan version, substitute the chicken with tofu or tempeh and use maple syrup in the drizzle.
- Brown rice can be used instead of jasmine rice for added fiber and a nuttier flavor.
- The coconut lime drizzle can be adjusted for sweetness or spiciness by adding more honey or red pepper flakes.
- Cook edamame by boiling or steaming according to package instructions before adding to the bowl.
- Store leftover chicken separately and reheat gently to keep it moist.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 480 kcal
- Sugar: 9 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: sweet chili chicken bowl, coconut lime drizzle, chicken rice bowl, gluten free chicken recipe, easy chicken dinner, healthy chicken bowl, Asian fusion recipe
