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Easy Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Craving flavorful, easy, and fast? This Sweet Chili Chicken Bowl delivers! Tender chicken coated in sticky-sweet sauce is piled over fluffy rice with fresh, crunchy veggies and finished with a creamy, tangy coconut lime drizzle. It's like takeout, but better and ready in about 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 lb boneless, skinless chicken breast or thighs cut into bite-sized pieces
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup sweet chili sauce
For the bowl
  • 2 cups cooked jasmine or basmati rice
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cucumber thinly sliced
  • 1/4 cup chopped green onions
  • Optional garnishes chopped cilantro, sesame seeds, or crushed peanuts
For the coconut lime drizzle
  • 1/3 cup canned coconut milk full-fat preferred
  • 1 lime juice of
  • 1 tsp honey or maple syrup optional
  • Pinch of salt

Equipment

  • Large skillet
  • Large Pot
  • Small Bowl

Method
 

  1. Step 1: First things first, get your rice cooking if you haven't already. While that's doing its thing, let's tackle the chicken and the drizzle.
  2. Step 2: Heat that tablespoon of olive oil in a large skillet over medium-high heat. Once it's shimmering, add your bite-sized chicken pieces. Sprinkle 'em with a good pinch of salt and pepper. Let the chicken cook, stirring occasionally, until it's nicely browned on the outside and cooked all the way through. This usually takes about 6-8 minutes.
  3. Step 3: Now for the magic! Pour that sweet chili sauce right over the cooked chicken in the skillet. Give everything a good toss to make sure every piece of chicken is coated in that sticky, glorious sauce. Let it bubble gently for just 1-2 minutes to thicken slightly and really cling to the chicken. Then, take it off the heat.
  4. Step 4: While the chicken is simmering or resting, quickly whip up that amazing drizzle. In a small bowl, whisk together the coconut milk, the fresh lime juice, that optional touch of honey or maple syrup, and a tiny pinch of salt. Whisk until it's smooth and lovely. You can pop this in the fridge for a few minutes to chill while you assemble your bowls, or just use it right away!
  5. Step 5: Now for the fun part: assembling your bowls! Divide that fluffy cooked rice evenly among your serving bowls.
  6. Step 6: Pile generous amounts of your sweet chili chicken over the rice.
  7. Step 7: Now, artfully arrange those beautiful, crunchy veggies around the chicken – the shredded red cabbage, shredded carrots, and those refreshing cucumber slices. Make it look pretty!
  8. Step 8: Last but not least, spoon that creamy, tangy coconut lime drizzle generously over everything. Finish it off with a sprinkle of green onions, cilantro, sesame seeds, or crushed peanuts if you like that extra layer of flavor and texture.

Notes

Substitutions & Additions: Try shrimp, tofu, or pork tenderloin for protein. Add edamame, bell peppers, snap peas, or broccoli. Use brown rice, quinoa, or cauliflower rice. Add red pepper flakes or sriracha for spice. Use toasted cashews or almonds instead of peanuts. Ensure sweet chili sauce is GF for a gluten-free meal.
Tips for Success: Don't overcrowd the pan when cooking chicken for better browning. Cook chicken breast until just done. Adjust drizzle consistency with water or lime juice. Prep veggies and drizzle ahead of time (store separately). Freshly cooked warm rice is best.
Storage: Store leftover chicken, rice, and veggies in separate airtight containers in the fridge. Store the coconut lime drizzle separately. Reheat chicken and rice, then add fresh cold veggies and drizzle. Lasts 3-4 days in the fridge (chicken/rice/drizzle) and 2-3 days (prepped veggies).