Sweet Chili Chicken Bowl (Printer-friendly)

Juicy chili-glazed chicken with crisp veggies and creamy coconut lime sauce in a vibrant bowl.

# What you'll need:

→ Chicken

01 - 1¼ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - 1 tbsp cornstarch
05 - 1 tbsp vegetable oil

→ Sweet Chili Sauce

06 - ½ cup sweet chili sauce
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp honey
10 - 1 tsp grated fresh ginger
11 - 1 clove garlic, minced

→ Coconut Lime Drizzle

12 - ½ cup full-fat canned coconut milk
13 - 1 tbsp lime juice
14 - 1 tsp lime zest
15 - 1 tsp honey
16 - Pinch of salt

→ Bowl Base & Toppings

17 - 2 cups cooked jasmine rice
18 - 1 cup shredded purple cabbage
19 - 1 cup julienned carrots
20 - 1 cup sliced cucumber
21 - ¼ cup chopped fresh cilantro
22 - 2 tbsp toasted sesame seeds
23 - 1 lime, cut into wedges

# Method:

01 - Pat chicken completely dry with paper towels, then cut into uniform bite-sized pieces. Season thoroughly with salt and pepper, then toss with cornstarch until each piece is evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Arrange chicken in a single layer without overcrowding. Cook for 5–7 minutes until golden brown and cooked through, turning once halfway through. Transfer to a plate and set aside.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, grated ginger, and minced garlic until completely smooth and incorporated.
04 - Return chicken to the skillet. Pour the prepared sauce over the chicken and toss to coat evenly. Cook for 2–3 minutes, stirring constantly, until sauce thickens to a glossy glaze that coats the back of a spoon. Remove from heat immediately.
05 - In a separate bowl, whisk together coconut milk, lime juice, lime zest, honey, and pinch of salt until smooth and emulsified. The mixture should have a pourable, creamy consistency.
06 - Divide cooked jasmine rice evenly among four shallow bowls. Arrange sweet chili chicken, shredded cabbage, carrots, and cucumber in sections over the rice.
07 - Drizzle coconut lime sauce generously over each bowl. Sprinkle with fresh cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.

# Expert Tips:

01 -
  • The sweet and spicy glaze creates restaurant-worthy results in under 30 minutes
  • The coconut lime drizzle balances everything with a creamy, tangy finish
  • Each bowl is an explosion of colors, textures, and flavors that feels special yet completely doable on a weeknight
02 -
  • Dont skip the cornstarch coating on the chicken, its what makes the sauce stick instead of sliding right off
  • Let the glaze bubble for that full 2-3 minutes, it needs time to thicken into that restaurant-quality consistency
  • The coconut drizzle can be made ahead and actually gets better after a few hours in the fridge
03 -
  • Toasting your own sesame seeds in a dry pan for 2-3 minutes makes a huge difference in flavor
  • Let the chicken rest in the pan off heat for a minute after glazing so the sauce really sets

Go back