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My family can't get enough of this sweet chili chicken bowl when we want something tasty and bright without kitchen stress. The mix of juicy chicken covered in sweet chili glaze plus that tangy coconut lime sauce turns a basic rice bowl into something you'll crave again and again.
I came up with this dish while trying to use up extra sweet chili sauce sitting in my fridge, and now it's what my family asks for most. When my teens want this for their buddies who come over, I know I've hit the jackpot.
Ingredients
For the Chicken Marinade
- Boneless skinless chicken thighs or breasts: Thighs bring more moisture and taste, but breasts are great if you want something lighter
- Sweet chili sauce: The star flavor that brings just the right mix of sweetness and kick
- Soy sauce: Gives that savory depth and helps soften the chicken
- Sesame oil: Adds that toasty flavor that makes the whole dish pop
- Fresh garlic and ginger: Skip the dried stuff for the best zingy taste
- Lime juice: Adds tang and helps make the chicken tender
- Chili flakes: Throw in as much or little as you like
For the Coconut Lime Drizzle
- Full fat canned coconut milk: The rich stuff makes all the difference here
- Mayonnaise: Makes everything smooth and helps the sauce stick nicely
- Fresh lime juice and zest: Don't skip the zest, it's packed with lime flavor
- Sriracha or chili garlic sauce: Cuts through the richness and adds depth
- Pinch of salt: Wakes up all the other flavors
Step-by-Step Instructions
- Prepare the Marinade:
- Mix up sweet chili sauce, soy sauce, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes in a bowl until everything's well blended. You'll know it's ready when it looks shiny and smells amazing. Cover your chicken completely by flipping it several times in the mixture. Let it sit for at least half an hour, but leaving it in the fridge overnight will make it taste even better.
- Make the Coconut Lime Drizzle:
- Give your coconut milk a good stir before measuring to mix in any solid parts. Blend it with mayonnaise, fresh lime juice, lime zest, sriracha, and salt until it's totally smooth. It should pour easily but still be thick enough to stick to a spoon. Stick it in the fridge until you're ready to use it so the flavors can mix and get a bit thicker.
- Grill the Chicken:
- Get your grill or pan super hot to get those nice grill marks. Shake off extra marinade from the chicken and put it on the hot surface with some space between pieces. Don't move it for about 5-7 minutes until you see it starting to brown. Flip just once and cook until it hits 165°F inside. Let it rest for 5 minutes before cutting it into strips across the grain.
- Assemble the Bowls:
- Start with a bed of just-cooked rice that you've stirred with a fork to break up any clumps. Put your sliced chicken on top, then drizzle plenty of the coconut lime sauce in a fun zigzag. Sprinkle with fresh cilantro, add lime wedges for squeezing, and arrange any other toppings around the bowl to make it look nice.
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Sweet chili sauce really makes this dish special. I first tried it years back while traveling in Thailand from a food cart selling chicken on sticks. It's got this perfect mix of sweet, tangy and spicy that I love so much I now keep several bottles ready to go in my kitchen.
Meal Prep Magic
This dish is perfect for making ahead. Just cook everything separately and put in different containers. The chicken actually tastes better after sitting in the fridge for a day, and the sauce stays good for about five days if kept sealed tight. When you're ready to eat, just warm up the chicken and rice before adding your sauce and fresh toppings.
Substitution Guide
You can switch things up easily with this recipe. Try brown rice or cauliflower rice if you want more fiber or fewer carbs. Don't eat meat? Firm tofu or tempeh works great if you squeeze out the water before adding the marinade. You can swap coconut yogurt for the mayo if you want something lighter, though it'll be a bit runnier. Those plant-based chicken options from the store taste great with these flavors too.
Serving Suggestions
This bowl tastes fantastic by itself, but it's even better with a simple cucumber salad tossed with rice vinegar and sesame seeds. When friends come over, try setting up a make-your-own bowl station with toppings like mango chunks, shredded cabbage, pickled veggies, or crushed peanuts. Cold lemongrass tea or coconut water goes really well with it.
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Common Recipe Questions
- → What type of chicken works best?
Boneless, skinless thighs give you the juiciest results, but you can use chicken breasts if you want something leaner.
- → Can I substitute coconut milk in the drizzle?
You can swap in Greek yogurt, but your sauce will end up thicker and more tangy than with coconut milk.
- → Can I make this dish spicy?
For extra heat, just throw more chili flakes into your marinade and add extra sriracha to your sauce.
- → What are good side dishes for this bowl?
Try a simple cucumber salad, some steamed broccoli, or any roasted veggies on the side for a great match.
- → How can I store leftovers?
Put your chicken and rice in sealed containers and keep them in the fridge for up to three days. Store the sauce separately to keep everything fresh.