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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Sweet Chili Chicken Bowl with Coconut Lime Drizzle in white bowl with rice and fresh vegetables
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Sweet, savory, and tangy chicken bowl with sticky glaze and tropical drizzle. Intermediate level recipe ready in 40 minutes.

Ingredients

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  • 4 boneless skinless chicken thighs
  • 1/2 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil (plus 1–2 tablespoons for cooking)
  • 1 cup jasmine rice
  • 1 cup coconut milk (full-fat preferred)
  • 2 tablespoons fresh lime juice
  • 1 cup diced fresh tomatoes
  • 1/4 cup chopped green onions or chives
  • Salt and pepper to taste
  • Optional: sesame seeds, lime wedges for garnish

Instructions

  1. Place chicken thighs in shallow dish with sweet chili sauce, soy sauce, 1 tablespoon olive oil, salt, and pepper. Marinate for 20 minutes at room temperature or up to 2 hours refrigerated.
  2. Rinse jasmine rice under cold water until clear. Cook according to package instructions for 12-15 minutes. Fluff with fork and keep warm.
  3. Heat large skillet over medium-high heat with 1-2 tablespoons olive oil. Remove chicken from marinade, letting excess drip off, and cook 4-5 minutes per side until caramelized and internal temperature reaches 165°F at thickest part.
  4. Add reserved marinade to pan and let bubble for 2-3 minutes until thickened into sticky glaze coating the chicken.
  5. While chicken cooks, dice tomatoes and chop green onions. Whisk coconut milk, lime juice, and pinch of salt until smooth. Adjust lime to taste preference.
  6. Divide jasmine rice between bowls. Top with sliced glazed chicken, diced tomatoes, and green onions.
  7. Drizzle coconut lime sauce generously over each bowl. Add sesame seeds and lime wedges if desired. Serve immediately.

Notes

  • Use boneless skinless chicken thighs for juiciest results. They stay moister than chicken breasts during cooking.
  • Full-fat coconut milk creates richer, creamier drizzle. Light coconut milk works but sauce will be thinner.
  • Store components separately in airtight containers for up to 3 days. Keep coconut lime sauce cold and drizzle over reheated portions.
  • Let marinade bubble and reduce in pan – this creates the signature sticky, glossy coating.

Nutrition

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