Sweet Chili Chicken Bowl Topped with Coconut Lime Sauce – My Way
Starting with a Little Chat (and Confession)
Alright, friend – you ever have one of those days where you really want a punchy, flavor-packed dinner but can’t face anything as fiddly as, say, folding dumplings or wrestling with a spice grinder? That’s basically how I stumbled into my Sweet Chili Chicken Bowl Topped with a Coconut Lime Sauce phase. It started as a desperate weeknight experiment because the chook was on sale, and I had a can of coconut milk winking at me from the back of the cupboard. Now my sister asks for it every time she swings by for dinner (which, let’s be honest, is partly an excuse for her to take leftovers home).
Full disclosure: I once tried to double the chili in the sauce to impress my partner… disaster. Let’s just say, tears were shed, and we now keep a side bowl of plain rice handy for emergencies.
Why You’ll Want to Try This
I make this bowl on nights when I want something a bit special without slaving away at the stove – sort of like having takeout but I don’t have to tip anyone. My family goes a bit wild for it because the chicken gets that sticky, sweet-spicy glaze, but the coconut lime sauce swoops in and cools everything down, just in time. (I’ll admit, when I first tried this, my rice got so gloopy I nearly gave up – but that’s a story for another day.) If you like meals that make you feel like you did more work than you actually did, this might be your jam.
Here’s What You’ll Need – But Not All At Once
- 2 chicken breasts, cut into small-ish bites (I’ve tried thighs too – juicier, but stickier to cook. Up to you!)
- 2/3 cup sweet chili sauce (the supermarket brand is fine, but if you see Maesri, snap it up)
- 1 tablespoon soy sauce (My grandma swore by Kikkoman, but they all taste ok to me)
- 1 teaspoon garlic powder or 2 fresh cloves if there’s time to chop
- 1 cup jasmine rice (or whatever rice is in your pantry. I’ve used basmati in a pinch. Quinoa was weird, though, so maybe not that.)
- 1 can coconut milk (400ml or so – full fat makes it creamier, but I’ve grabbed “light” by mistake and it wasn’t terrible)
- Zest and juice of 1 lime (Actually, I’ve used bottled lime juice too, just… less bright)
- 1 tablespoon honey or maple syrup (optional, if you like it sweeter)
- Handful chopped green onions & cilantro to finish – or parsley, because that’s sometimes all I’ve got
- Veggies for the bowl: shredded carrot, cucumber, maybe some steamed broccoli or edamame – really whatever is hanging out in your crisper drawer
- Salt, pepper, dash of oil (I don’t fuss about which kind; vegetable or sunflower is fine)
So, How Do You Actually Make This?
- Start with the rice. Rinse 1 cup jasmine rice under cold water till it runs pretty clear. Then plonk it in a medium pot with 1 and 1/4 cups water. Bring to a boil (on high-ish heat), then clamp on a lid and turn it down low for 10 minutes. Turn off the heat, leave the lid on, and don’t peek for another 10 mins. This is when I usually prep the chicken.
- For the chicken: in a biggish bowl, toss the bite-sized pieces with sweet chili sauce, soy sauce, garlic, and a little pepper. Leave it for five minutes – sometimes I just get impatient and skip right to cooking, but giving it a moment helps the flavor seep in.
- Heat a large nonstick skillet over medium-high. Add a splash of oil, then once it’s shimmering, add your marinated chicken. Let it brown, turning every couple of minutes. The sauce should start to stick in all the best ways, but if it goes really gloopy or burns a bit, just scrape up the browned bits – that’s flavor!
- While the chicken cooks, in a little saucepan, add the coconut milk, lime zest, lime juice, and honey. Warm gently until it’s all smooth and steamy (but don’t let it boil or it can get weirdly chunky – trust me, I learned that the messy way). Taste and add a pinch of salt if it needs it. This is where I usually sneak a spoonful… cook’s treat.
- To build the bowls: Pile your fluffy rice into bowls, arrange the sticky chili chicken on top, then scatter over your veggies.
Drizzle with a nice glug of the coconut lime sauce – not too shy here, it brings everything together. Finish with green onions and whatever fresh herbs you like.
Notes & Little Discoveries
- If the chicken sauce gets too sticky or scorches (which happened when I tried using a cast iron pan once), just add a splash of water, scrape it up, and act like you meant to caramelize it.
- Leftover coconut milk? Stir it into your coffee tomorrow, or use it for this lovely Thai coconut soup recipe I found online.
- I always think this bowl tastes better the next day – something about the sauce soaking into the rice, you know?
Bowl Tweaks & Experiments (Some Good, Some Less So!)
- Once I used tofu instead of chicken – crispy fried it first. Pretty tasty, especially when I had veggie friends over.
- Honestly? The one time I tried to swap out coconut milk for Greek yogurt, it curdled straight away. Not recommended.
- Try a little sriracha mixed into the coconut lime sauce for a fiery kick, or roasted peanuts for crunch.
Stuff You’ll Need (But Improvise If You Have To)
- Big skillet or nonstick pan – but I once used a wok in a pinch, and it was fine
- Medium pot for rice; don’t stress about a rice cooker unless you really want one
- Tongs or a spatula (honestly, a big wooden spoon does the job, but tongs make you feel fancier)
- Microplane for zesting the lime, though you can use the fine side of a box grater – or just cut off peel bits and chop them, because who really cares?
Storing (But Will There Be Any Left?)
If, by some miracle, you have leftovers, pop them in a lidded container and stick it in the fridge. It’s good for about two days – though honestly, it rarely makes it that long in my house. The sauce will thicken in the fridge so just add a splash of water when reheating.
How I Like to Serve It
I typically serve this bowl with extra fresh lime wedges and, because I’m a bit extra, a sprinkle of toasted sesame seeds. My brother adds an embarrassing amount of hot sauce and eats his standing over the sink – apparently, that’s our new tradition?
Been There, Messed That Up: My Pro Tips
- Don’t rush letting the rice steam after cooking; I did once and ended up with a weird porridge situation.
- Warming the coconut milk slowly is key (I learned the hard way that high heat = grainy, split sauce… not nice)
- If you don’t marinate the chicken for at least those five minutes, it still works, but the flavor can be a bit meh. Your call!
Your Questions (No Such Thing as a Silly One!)
- Can I use leftover rotisserie chicken? Heck yes! Just skip directly to tossing it with the warmed chili sauce and soy right in the pan. Super quick, actually.
- My coconut milk separated – what now? Don’t panic. Whisk it over gentle heat, or just embrace the rustic vibe. Next time, lower the heat – learned this the hard way, mate.
- Is there a rice substitute that tastes good in this? Um… sort of. I tried quinoa (as mentioned above), and it’s not bad, but nothing beats fluffy jasmine. Couscous somehow confused my tastebuds. If you’re in a rush, those microwave brown rice pouches are totally acceptable.
- Do I have to use fresh lime? Nah. I mean, it’s zingier, but bottled works when you’re in a bind or if limes are a million dollars each.
- How spicy is this? It’s not super hot but you can up the chili factor or add sriracha if you’ve got spice lovers at home. I made it extra spicy once and, believe me, moderation is your friend here!
Somewhere in all that mayhem, you end up with a Sweet Chili Chicken Bowl Topped with Coconut Lime Sauce that’s honestly worth the (tiny) bit of effort. And if all else fails, just put extra sauce on everything.
Enjoy – and remember, sometimes the slightly messy bowls are the best ones.
Ingredients
- 500g boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 2 cups cooked jasmine rice
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/2 cup canned coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey
- 1 tablespoon cornstarch (optional, for thickening sauce)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Instructions
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1In a large bowl, toss the chicken pieces with sweet chili sauce, soy sauce, salt, and pepper. Marinate for 10 minutes.
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2Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 8-10 minutes, stirring frequently, until golden brown and cooked through.
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3While the chicken cooks, prepare the coconut lime sauce by whisking together coconut milk, lime juice, lime zest, and honey in a small saucepan. Heat over medium heat until just simmering; thicken with a cornstarch slurry if desired.
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4To assemble, divide cooked rice among four bowls. Top with cooked chicken, sliced bell pepper, shredded carrots, and cucumber.
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5Drizzle each bowl generously with coconut lime sauce and garnish with chopped cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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