Sweet Chili Chicken with Coconut Lime Drizzle

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Sweet Chili Chicken Bowl with Coconut Lime Drizzle: A Flavor-Packed, Easy Weeknight Dinner

Craving a meal that’s bursting with bold flavors, easy to make, and healthy? This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is your answer! Tender, crispy chicken glazed in a sweet and spicy chili sauce, paired with fluffy rice, fresh veggies, and a creamy coconut lime drizzle—this dish is a perfect balance of textures and tastes.

Whether you’re looking for a quick weeknight dinner or a meal prep-friendly option, this recipe is customizable, ready in under 30 minutes, and packed with restaurant-quality flavors. Plus, the vibrant colors make it as Instagram-worthy as it is delicious.

A Quick Look at the Origins of Sweet Chili Chicken

Sweet chili sauce, a staple in Southeast Asian cuisine, combines the perfect balance of sweetness, tang, and heat. While its exact origins are debated, it’s widely used in Thai and Vietnamese cooking, often as a dipping sauce or glaze.

Our version takes inspiration from these flavors but adds a tropical twist with a creamy coconut lime drizzle, creating a fusion dish that’s both familiar and exciting.

Why You’ll Love This Recipe

Quick & Easy – Ready in 30 minutes or less!
Meal Prep Friendly – Stays fresh for days.
Customizable – Swap proteins or veggies to your liking.
Perfect Balance – Sweet, spicy, tangy, and creamy all in one bite.
Family & Crowd-Pleasing – A hit with both kids and adults!

Ingredients & Equipment

For the Sweet Chili Chicken:

  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp cornstarch (for crispiness)
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 2 tbsp vegetable oil (for frying)

For the Sweet Chili Glaze:

  • ⅓ cup (80ml) sweet chili sauce
  • 1 tbsp honey (or maple syrup for vegan option)
  • 1 tbsp rice vinegar
  • One tsp sriracha (adjust for spice level)
  • 1 clove garlic, minced

For the Coconut Lime Drizzle:

  • ¼ cup (60ml) coconut milk (full-fat for creaminess)
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp lime zest
  • Pinch of salt

For the Bowl Assembly:

  • 2 cups cooked jasmine rice (or quinoa/cauliflower rice)
  • 1 cup shredded purple cabbage
  • 1 avocado, sliced
  • ½ cucumber, julienned
  • Fresh cilantro, chopped
  • Sesame seeds (for garnish)

Equipment Needed:

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Measuring spoons & cups

Pro Tip: For extra crispy chicken, let it sit with cornstarch for 10 minutes before frying!

Step-by-Step Instructions

1. Prep the Chicken

  • In a bowl, toss chicken pieces with cornstarch, soy sauce, garlic powder, and black pepper until evenly coated.
  • Heat vegetable oil in a skillet over medium-high heat.
  • Cook chicken for 4–5 minutes per side until golden and crispy. Remove and set aside.

2. Make the Sweet Chili Glaze

  • In the same skillet, add sweet chili sauce, honey, rice vinegar, sriracha, and minced garlic.
  • Simmer for 2 minutes until slightly thickened.
  • Toss the cooked chicken in the glaze until fully coated.

3. Prepare the Coconut Lime Drizzle

  • Whisk together coconut milk, lime juice, honey, lime zest, and salt until smooth.

4. Assemble the Bowls

  • Divide rice among bowls.
  • Top with glazed chicken, shredded cabbage, avocado, and cucumber.
  • Drizzle with coconut lime sauce and garnish with cilantro and sesame seeds.

Expert Tips & Troubleshooting

🔥 Too Spicy? Reduce sriracha or add more honey.
🍗 Chicken Not Crispy? Pat chicken dry before coating and avoid overcrowding the pan.
🌱 Vegan Option? Use tofu or tempeh instead of chicken.
🥥 No Coconut Milk? Greek yogurt thinned with lime juice works too.

Variations & Customizations

🌶 Extra Heat – Add red pepper flakes or jalapeños.
🍍 Tropical Twist – Add mango or pineapple chunks.
🥬 Low-Carb – Swap rice for cauliflower rice or greens.
🍤 Seafood Version – Use shrimp or salmon instead of chicken.

Serving & Presentation Ideas

  • Serve in colorful bowls for a vibrant look.
  • Pair with a light Asian slaw or edamame.
  • Garnish with lime wedges for extra freshness.

Storage & Make-Ahead Tips

  • Fridge: Store components separately for up to 3 days.
  • Reheat: Warm chicken in a skillet to retain crispiness.
  • Freezer: Chicken (without sauce) freezes well for 1 month.

FAQ Section

Q: Can I use chicken breast instead of thighs?
A: Yes! Just be careful not to overcook it—thighs stay juicier.

Q: Is there a substitute for sweet chili sauce?
A: Mix honey, vinegar, and red pepper flakes for a quick alternative.

Q: Can I make this gluten-free?
A: Use tamari instead of soy sauce and check your sweet chili sauce label.

Final Thoughts

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is a flavor explosion that’s simple enough for busy nights but impressive enough for guests. The combination of crispy chicken, tangy-sweet glaze, and creamy coconut lime drizzle is absolutely addictive.

Give it a try and let us know how it turns out in the comments! Happy cooking! 🍽️🔥

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