If you’re craving a dinner that’s fast, colorful, and bursting with flavor, this Sweet Chili Chicken Bowl checks every box. Tender chicken coated in a sticky-sweet chili glaze, crisp fresh vegetables, fluffy rice, and a creamy coconut lime sauce come together for a bowl that feels exciting but is still easy enough for weeknights. It’s wholesome, family-friendly, and ready in under 30 minutes — perfect for meal prep or a fresh, satisfying dinner.

Why You’ll Love This Sweet Chili Chicken Bowl

Big flavor, minimal effort: Sweet, tangy, and lightly spicy without being overpowering
Balanced & nutritious: Protein, veggies, and grains all in one bowl
Meal-prep friendly: Stores well and reheats beautifully
Customizable: Easy to adjust spice level or swap ingredients
Weeknight-approved: No complicated steps or special tools

This bowl delivers that takeout-style excitement using simple pantry ingredients you probably already have.

Ingredients You’ll Need

For the Chicken

Chicken breast or thighs, cut into bite-size pieces
Cornstarch or potato starch
Black pepper
Neutral oil

Sweet Chili Sauce

Sweet chili sauce
Soy sauce (or coconut aminos)
Honey or maple syrup
Rice vinegar
Garlic, minced
Fresh ginger, grated
Sriracha or chili garlic sauce (optional)

For the Bowls

Cooked jasmine rice or brown rice
Carrot, shredded
Red bell pepper, sliced
English cucumber, sliced
Red cabbage, shredded
Green onions
Fresh cilantro
Lime wedges
Sesame seeds

Creamy Coconut Lime Sauce

Coconut milk or coconut cream
Fresh lime juice
Optional drizzle of honey or maple syrup

How to Make Sweet Chili Chicken Bowl (Step-by-Step)

Step 1: Prepare the Rice

Cook rice according to package instructions. Fluff and set aside to keep warm.

Step 2: Coat the Chicken

Toss chicken pieces with cornstarch and black pepper until evenly coated. This helps create that irresistible sticky glaze.

Step 3: Cook the Chicken

Heat oil in a skillet over medium-high heat. Add chicken and cook until golden and cooked through, stirring occasionally.

Step 4: Build the Sauce

Lower heat slightly and add garlic and ginger. Cook for about 30 seconds until fragrant. Stir in sweet chili sauce, soy sauce, honey or maple syrup, rice vinegar, and sriracha (if using).

Step 5: Thicken & Glaze

Let the sauce simmer for 2–3 minutes until thick and glossy, coating every piece of chicken.

Step 6: Make Coconut Lime Sauce

Whisk coconut milk with fresh lime juice and a small drizzle of honey until smooth and creamy.

Step 7: Assemble the Bowls

Add rice to bowls, top with sweet chili chicken, fresh veggies, and drizzle generously with coconut lime sauce. Finish with cilantro, green onions, sesame seeds, and lime wedges.

Tips & Variations

Make it milder: Skip the sriracha for kid-friendly bowls
Extra crispy chicken: Don’t overcrowd the pan when cooking
Vegetarian swap: Use crispy tofu or chickpeas instead of chicken
Low-carb option: Serve over cauliflower rice
Extra veggies: Add snap peas or edamame for more crunch

Serving Ideas & Storage

Serve this bowl fresh with extra lime on the side for brightness. For meal prep, store rice, chicken, and veggies separately in airtight containers for up to 4 days in the refrigerator. Reheat chicken and rice gently, then add fresh veggies and sauce just before serving.

Easy Sweet Chili Chicken Bowl with Coconut Lime Sauce

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Author: Layla Bennett
Total Time: 27 minutes
Yield: 4 bowls

Print Recipe

Description

Sticky, sweet, and tangy Sweet Chili Chicken Bowls with crisp veggies over rice, finished with a creamy Coconut Lime Drizzle. Colorful, nutritious, and ready in under 30 minutes—perfect for meal prep or an easy dinner.

Ingredients

For the bowls

• 2 cups cooked jasmine rice or brown rice

• 1 large carrot, shredded or julienned

• 1/2 English cucumber, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 cup red cabbage, shredded

• 3 green onions, sliced

• Fresh cilantro leaves, for topping

• 1 lime, cut into wedges

• Sesame seeds, for garnish

For the sweet chili chicken

• 1 lb (450 g) chicken breast or thighs, cut into bite-size pieces

• 1/3 cup cornstarch or potato starch

• 1/2 tsp black pepper

• 2 tbsp neutral oil

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1/2 cup sweet chili sauce

• 5 tbsp soy sauce (or coconut aminos)

• 1 tbsp honey or maple syrup

• 2 tbsp rice vinegar

• 1 tsp sriracha or chili garlic sauce (optional)

For the coconut lime drizzle

• 1/2 cup coconut milk (full-fat for creamier)

• 1–2 tbsp fresh lime juice (to taste)

• 1–2 tsp honey or maple syrup (optional, to balance)

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Instructions

1. Cook the rice if not already prepared, then keep warm.

2. Prep the vegetables: shred the carrot and cabbage, slice the cucumber and bell pepper, and slice green onions. Set aside.

3. In a bowl, toss chicken with cornstarch (or potato starch) and black pepper until evenly coated.

4. Heat neutral oil in a large skillet over medium-high heat. Add chicken in an even layer and cook until golden and cooked through, stirring occasionally.

5. Reduce heat to medium. Add garlic and ginger and cook for about 30 seconds until fragrant.

6. Add sweet chili sauce, soy sauce, honey (or maple), rice vinegar, and sriracha (if using). Stir to coat.

7. Simmer 2–3 minutes until the sauce thickens and turns glossy, coating the chicken.

8. Whisk coconut milk with lime juice (and optional honey/maple) until smooth.

9. Assemble bowls: add rice, top with sweet chili chicken and fresh vegetables.

10. Drizzle with coconut lime sauce. Finish with cilantro, green onions, sesame seeds, and a squeeze of lime.

Notes

Meal prep tip: Store rice, chicken, veggies, and sauce in separate containers. Reheat rice and chicken, then add cold veggies and drizzle.

Make it milder: Skip sriracha and use a low-heat sweet chili sauce.

Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Vegetarian swap: Use crispy tofu or chickpeas in place of chicken.

Texture tip: Don’t overcrowd the pan—cook chicken in batches for the best golden coating.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Recipes
Method: Skillet
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 18 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 95 mg

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	~520
Protein	~32g
Carbohydrates	~55g
Fat	~18g
Fiber	~6g
Sodium	~780mg

Final Thoughts

This Sweet Chili Chicken Bowl with Coconut Lime Sauce is the kind of recipe you’ll come back to again and again. It’s quick, vibrant, and packed with flavor while still feeling light and nourishing. Whether you’re meal prepping for the week or serving it fresh for dinner, this bowl is guaranteed to be a hit.