Sweet Chili Chicken Bowl (Printable)

Juicy sweet chili-glazed chicken with crisp vegetables and creamy coconut lime drizzle in a vibrant bowl.

# What You’ll Need:

→ Chicken

01 - 1¼ lbs boneless, skinless chicken breasts or thighs
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

# How To Make It:

01 - Pat chicken dry and cut into bite-sized pieces. Season with salt and pepper, then toss with cornstarch until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes until golden and cooked through, turning once. Remove and set aside.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, ginger, and garlic until smooth.
04 - Return chicken to the skillet. Pour sauce over chicken and toss to coat. Cook for 2–3 minutes until sauce thickens and glazes the chicken. Remove from heat.
05 - In a bowl, whisk together coconut milk, lime juice, lime zest, honey, and salt until smooth and creamy.
06 - Divide cooked rice among four bowls. Top each with sweet chili chicken, shredded cabbage, carrots, and cucumber.
07 - Drizzle with coconut lime sauce, sprinkle with cilantro and toasted sesame seeds. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The contrast between hot sticky chicken and cool coconut sauce hits every satisfaction button at once
  • It comes together in under an hour but tastes like you spent all day planning layers
  • The rainbow of vegetables makes you feel healthy even while demolishing sweet chili glazed meat
02 -
  • The glaze thickens fast once it hits the hot chicken, so have your bowl ready to transfer it immediately or itll turn into candy coating
  • Cooking the chicken in batches if you double this recipe prevents the pan from cooling down and losing that precious sear
  • Let the coconut lime drizzle sit for five minutes before serving to let the flavors meld properly
03 -
  • Pat your chicken absolutely dry before the cornstarch step because moisture prevents proper crisping
  • Room temperature coconut milk whisks into the smoothest drizzle without any grainy texture

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