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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Sweet Chili Chicken Bowl with coconut lime drizzle served in white bowl with fresh vegetables and quinoa
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Vibrant weeknight dinner with tender glazed chicken, fresh vegetables, and creamy coconut lime drizzle. Simple ingredients create restaurant-quality flavor.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ¼ cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • ½ teaspoon black pepper
  • ¼ cup coconut milk, full-fat recommended
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • 1 cup uncooked quinoa or rice
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup chopped cucumber
  • ½ cup chopped cilantro
  • ½ cup chopped peanuts, optional
  • Lime wedges for serving

Instructions

  1. In a medium bowl, whisk together olive oil, sweet chili sauce, soy sauce, honey, grated ginger, minced garlic, and black pepper. Add chicken cubes and toss to coat evenly. Marinate for at least 15 minutes while cooking rice and prepping vegetables.
  2. Heat a large skillet or wok over medium-high heat for 2-3 minutes until very hot. Add marinated chicken in a single layer and cook for 8-10 minutes, stirring occasionally, until cooked through to 165°F and golden-brown with caramelized edges.
  3. While chicken cooks, whisk together coconut milk, lime juice, honey, and salt in a small bowl until smooth and creamy. Set aside.
  4. Divide cooked quinoa or rice evenly among four bowls. Top each with equal portions of shredded carrots, red cabbage, cucumber, and cilantro.
  5. Spoon the hot glazed chicken over the vegetables in each bowl.
  6. Drizzle each bowl generously with coconut lime sauce. Sprinkle with chopped peanuts if desired and serve immediately with lime wedges.

Notes

  • Full-fat coconut milk creates the richest, creamiest drizzle. Shake can before opening to mix separated cream.
  • Don’t overcrowd the pan when cooking chicken. Cook in batches if needed for best caramelization.
  • Pre-shredded coleslaw mix can replace carrots and cabbage to save time.
  • Store components separately for meal prep. Keeps for up to 3 days refrigerated.
  • Start cooking rice or quinoa first so it’s ready when needed. Recipe assumes grain is already cooked.

Nutrition

Find it online: https://www.benefitiany.com/sweet-chili-chicken-bowl/