Sweet Chili Chicken Bowl (Print Version)

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

# What You Need:

→ Chicken

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

→ Sweet Chili Sauce

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

→ Coconut Lime Drizzle

12 - ½ cup full-fat canned coconut milk
13 - 1 tablespoon lime juice
14 - 1 teaspoon lime zest
15 - 1 teaspoon 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 tablespoons toasted sesame seeds
23 - 1 lime, cut into wedges

# How-To:

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 well combined.
06 - Divide cooked rice among four bowls. Top each with sweet chili chicken, 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 sweet and spicy glaze transforms ordinary chicken into something that feels restaurant special but comes together in under 30 minutes
  • That coconut lime drizzle is the unexpected element that makes people ask "what is that amazing sauce"
  • Everything cooks in one skillet while the rice steams, meaning minimal cleanup maximum flavor payoff
02 -
  • Do not skip the cornstarch coating it is what makes the sauce cling to the chicken instead of sliding right off
  • Let the skillet get properly hot before adding chicken or you will end up steaming instead of searing
  • The coconut lime drizzle can separate if made ahead give it a good whisk right before serving
03 -
  • Leftover chicken glazed in the sauce makes incredible next day lunch just keep the drizzle separate
  • Double the coconut lime sauce and use the extra as a dip for spring rolls or drizzled over grilled fish

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