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Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Sweet chili chicken bowl with coconut lime drizzle, jasmine rice, edamame, cucumber, and sesame seeds in a white bowl
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A vibrant high-protein sweet chili chicken bowl with tender glazed chicken, fresh vegetables, jasmine rice, and a creamy coconut lime drizzle. Bold restaurant-quality flavor made right at home.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1/4 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon lime zest
  • Salt to taste
  • 2 cups cooked jasmine rice
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1 cup edamame, cooked
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup peanuts, crushed
  • Sesame seeds for garnish

Instructions

  1. In a medium bowl, whisk together sweet chili sauce, soy sauce, honey, minced garlic, and grated ginger until fully combined.
  2. Add chicken pieces to the marinade, toss to coat evenly, and let sit for 15 to 20 minutes at room temperature.
  3. While the chicken marinates, julienne the cucumber and carrot, slice the bell pepper, and cook or thaw the edamame.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  5. Add marinated chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and internal temperature reaches 165 degrees F. Avoid overcrowding the pan.
  6. Remove chicken from heat and let rest for 1 to 2 minutes. The glaze will thicken as it cools.
  7. In a small bowl, whisk together coconut milk, fresh lime juice, honey, lime zest, and a pinch of salt until smooth and pourable. If too thick, whisk in a teaspoon of water at a time.
  8. Divide cooked jasmine rice evenly among serving bowls. Top with chicken, cucumber, carrot, edamame, and red bell pepper.
  9. Drizzle coconut lime sauce over each bowl. Garnish with fresh cilantro, crushed peanuts, and sesame seeds. Serve immediately.

Notes

  • For a spicier bowl, add sriracha or red pepper flakes to the chicken marinade before cooking.
  • Substitute firm tofu or roasted chickpeas for a vegetarian version. Press tofu well before marinating.
  • Store components separately in airtight containers for up to 3 days. Freeze cooked chicken alone for up to 2 months.
  • Toast the crushed peanuts in a dry skillet for 2 to 3 minutes before adding for extra depth and crunch.
  • Day-old jasmine rice works best for this bowl as it holds its texture better after assembly.

Nutrition

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