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Sweet chili chicken bowl with coconut lime drizzle over jasmine rice, topped with diced tomatoes, green onions, and sesame seeds

Sweet Chili Chicken Bowl with Coconut Lime Drizzle

Juicy chicken thighs glazed in sticky sweet chili sauce served over fluffy jasmine rice with a creamy coconut lime drizzle, fresh tomatoes, and green onions. A vibrant tropical-inspired weeknight dinner ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs patted dry on both sides before cooking
  • 1/2 cup sweet chili sauce store-bought or homemade
  • 1/4 cup soy sauce use certified gluten-free tamari if needed
  • 2 tbsp olive oil or coconut oil
  • 1 cup jasmine rice cooked according to package instructions
  • 1 cup full-fat canned coconut milk for drizzling over assembled bowls
  • 2 tbsp fresh lime juice
  • 1 cup fresh tomatoes diced
  • 2 tbsp green onions chopped
  • salt and pepper to taste
  • sesame seeds and lime wedges optional garnish

Equipment

  • Large skillet
  • Saucepan
  • Small mixing bowl
  • Whisk
  • Meat thermometer
  • Cutting board and knife

Method
 

  1. Cook jasmine rice according to package instructions. Fluff with a fork, cover loosely, and set aside to keep warm.
  2. Heat olive oil or coconut oil in a large skillet over medium heat until shimmering. Pat chicken thighs completely dry with paper towels on both sides before adding to the pan.
  3. Add chicken thighs to the hot skillet in a single layer. Cook for 5 to 7 minutes on the first side without moving until deep golden brown. Flip and cook another 5 to 7 minutes until internal temperature reaches 165 degrees F.
  4. In a small bowl, whisk together sweet chili sauce, soy sauce, and fresh lime juice. Pour over the chicken during the final 2 to 3 minutes of cooking. Watch closely as the sauce bubbles and caramelizes around the edges. Reduce heat slightly if sauce begins to darken too fast. Remove from heat and rest for 3 minutes before slicing.
  5. Divide warm jasmine rice evenly among four bowls. Top each with sliced sweet chili chicken, diced tomatoes, and chopped green onions. Pour coconut milk evenly over each bowl as the drizzle. Garnish with sesame seeds and a lime wedge if using. Serve immediately.

Notes

Start the rice first so it is ready when the chicken finishes. Pat chicken dry before searing for the best golden crust. Watch the sweet chili sauce closely in the final 2 to 3 minutes to prevent burning. Marinate chicken in sweet chili sauce for 30 minutes before cooking for deeper flavor. Store components separately for up to 3 days. Reheat chicken in a skillet over medium heat to restore caramelized texture. Use tamari and a gluten-free sweet chili sauce for a fully gluten-free version. Freeze cooked chicken and rice only for up to 2 months. Add fresh tomatoes and coconut drizzle after reheating.