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)
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