Sweet Chili Chicken Bowl with Coconut Lime Drizzle

This Sweet Chili Chicken Bowl with Coconut Lime Drizzle is bright and tasty. It has sweet and spicy chicken, soft jasmine rice, crisp veggies, and a creamy lime-coconut sauce. You can make it in about 30–40 minutes. It works for lunch or dinner.

Why make this recipe

Make this recipe for quick flavor and easy clean up. It mixes sweet, spicy, and creamy in one bowl. It feeds two to three people and uses simple pantry items. If you like bowl meals with bold taste, try the Bang Bang Chicken Bowl for a different kick.

How to prepare Sweet Chili Chicken Bowl with Coconut Lime Drizzle

1. Start by cooking the rice so it is ready when the chicken is done.
2. Cut or pound the chicken breasts thin if you want them to cook faster and more even.
3. Cook the chicken in a hot pan, then add the sweet chili and soy sauce to coat it.
4. Cook the vegetables until they are tender but still bright.
5. Whisk the coconut milk and lime juice for a fresh drizzle.
6. Put rice in bowls, top with chicken and veggies, and pour on the coconut lime drizzle.

Ingredients:

• 2 chicken breasts
• 1 cup jasmine rice
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, sliced
• 1/2 cup coconut milk
• 1 lime, juiced
• Salt and pepper to taste

Steps:

Always add

tag before FAQ.

1. Cook the jasmine rice according to package instructions.
2. While the rice is cooking, heat olive oil in a pan over medium heat.
3. Add chicken breasts and cook until browned and cooked through, about 7-10 minutes.
4. In the last few minutes of cooking, add sweet chili sauce and soy sauce to the pan, coating the chicken evenly.
5. In a separate pot, steam or stir-fry the bell pepper, broccoli, and carrots until tender.
6. For the coconut lime drizzle, whisk together coconut milk, lime juice, salt, and pepper in a small bowl.
7. To assemble, place jasmine rice in a bowl, top with sweet chili chicken, add the crisp vegetables, and drizzle with coconut lime sauce.
8. Serve warm and enjoy your meal!

How to serve Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Serve warm in a bowl. Add extra lime wedges on the side. Sprinkle chopped cilantro or green onions if you like. Add sesame seeds for crunch.

How to store Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Cool to room temperature first. Store in an airtight container in the fridge for up to 3 days. Keep the coconut lime drizzle in a separate small container to stop the rice from getting soggy. Reheat the bowl in a microwave or in a pan until hot.

Tips to make Sweet Chili Chicken Bowl with Coconut Lime Drizzle perfectly

• Cut chicken thin for fast, even cooking.
• Use a meat thermometer: chicken is done at 165°F (74°C).
• Don’t overcook the vegetables; keep them a bit crisp.
• Taste the sauce and add more lime or salt if needed.
• If sauce is too thin, simmer a minute to thicken.

Variations (if possible)

• Swap chicken for tofu or shrimp for a different protein.
• Use brown rice or cauliflower rice for a whole-grain or low-carb option.
• Add peanuts or cashews for crunch.
• Make it spicy: add chili flakes or sriracha to the sweet chili sauce.

FAQ

Q: Can I use frozen vegetables?
A: Yes. Thaw or cook them a bit longer so they heat through.

Q: Can I make this ahead?
A: Yes. Store components separately and assemble when ready to eat.

Q: Is coconut milk necessary?
A: It gives the creamy lime flavor. You can use plain yogurt or a light coconut milk if you prefer.

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