This Sweet Chili Chicken Bowl is a masterclass in “Fusion” cooking, blending the sticky, caramelized heat of Thai-inspired chili sauce with a cooling, velvety coconut-lime drizzle. By using chicken thighs, you ensure the meat remains incredibly juicy even after the sugars in the glaze begin to char in the skillet. It’s a vibrant, colorful meal that feels like a tropical escape in a bowl.
Prep Time: 20 min | Cook Time: 20 min | Marinating: 20 min – 2 hrs
Key Ingredients
The Caramelized Chicken
- Chicken: 1 lb boneless, skinless chicken thighs (or breasts for a leaner dish).
- The Glaze: ½ cup sweet chili sauce and ¼ cup soy sauce (or tamari).
- Cooking Fat: 2 tbsp olive oil or coconut oil.
The Base & Drizzle
- The Grains: 1 cup Jasmine rice or quinoa.
- The “Magic” Drizzle: 1 cup coconut milk, 2 tbsp fresh lime juice, and a pinch of salt.
The Fresh Finish
- Veggies: 1 cup diced fresh tomatoes (cucumbers or bell peppers add great crunch).
- Garnish: 2 tbsp chopped green onions, sesame seeds, and lime wedges.
Step-by-Step Instructions
- The Marinade Soak: In a shallow dish, whisk together the sweet chili sauce, soy sauce, oil, salt, and pepper. Add the chicken, ensuring it’s fully coated. Let it marinate for at least 20 minutes (2 hours is the sweet spot for maximum depth).
- Perfect Rice: Rinse your Jasmine rice until the water runs clear—this removes excess starch for a fluffier result. Cook according to package instructions and keep warm.
- The Sear: Heat a skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden and caramelized.Pro Tip: Pour the leftover marinade into the pan during the last 2 minutes. Let it bubble and reduce into a thick, sticky glaze that clings to the meat.
- Whisk the Drizzle: While the chicken rests, whisk the coconut milk and lime juice until smooth. The acidity of the lime will slightly thicken the coconut milk, creating a creamy sauce.
- Assemble: Layer the rice into bowls, top with sliced chicken and diced tomatoes.
- The Finale: Drizzle the coconut-lime sauce generously over the bowl and garnish with green onions and sesame seeds.
Tips & Tricks for Success
- Thighs vs. Breasts: If using chicken breasts, be careful not to overcook them, as the high sugar content in the chili sauce can cause the outside to brown before the inside is done.
- Coconut Milk Tip: Use full-fat canned coconut milk for a richer, more indulgent drizzle, or “light” coconut milk for a thinner, lower-calorie version.
- Veggie Swap: For extra nutrition, add a handful of steamed bok choy or snap peas to the base of the bowl.
Storage & Meal Prep
- Separate the Drizzle: If prepping for lunch, store the coconut lime drizzle in a small separate container. The rice and chicken reheat beautifully, but the drizzle is best added cold or at room temperature.
- Fridge Life: Cooked components will stay fresh for up to 3–4 days in an airtight container.
Nutrition Information (Per Serving)
| Calories | Protein | Fat | Carbs | Net Carbs | Fiber |
| 450 | 30g | 15g | 50g | 47g | 3g |
Disclaimer: Nutrition information is an estimate. Values may vary based on the specific sweet chili sauce brand used.
