Sweet Chili Chicken Bowl (Printable)

Juicy sweet chili-glazed chicken with fresh veggies and a creamy coconut lime drizzle in a vibrant bowl.

# What You Need:

→ Chicken

01 - 1¼ lbs boneless, skinless chicken breasts or thighs
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - 1 tbsp cornstarch
05 - 1 tbsp vegetable oil

→ Sweet Chili Sauce

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

→ Coconut Lime Drizzle

12 - ½ cup full-fat canned coconut milk
13 - 1 tbsp lime juice
14 - 1 tsp lime zest
15 - 1 tsp 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 tbsp 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 to coat evenly.
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 - Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, ginger, and garlic in a small bowl until combined.
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 - Whisk together coconut milk, lime juice, lime zest, honey, and salt in a bowl until smooth and creamy.
06 - Divide cooked rice among four bowls. Top each with sweet chili chicken, cabbage, carrots, and cucumber.
07 - Drizzle bowls with coconut lime sauce, sprinkle with cilantro and toasted sesame seeds. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The sweet chili glaze creates that sticky, finger-licking coating that usually takes hours to achieve in restaurants
  • Everything comes together in under 45 minutes but tastes like you spent all day planning it
  • The coconut lime drizzle is the kind of sauce you'll want to put on everything afterwards
02 -
  • Work in batches if your skillet isn't big enough, crowding the chicken will make it steam instead of sear and you'll miss that golden texture
  • The sauce thickens quickly once it hits the hot pan, so have everything ready before you start the final glaze step
  • Let the bowls sit for just 2 minutes before serving so the sauce can settle into the rice slightly
03 -
  • If using chicken breasts, pound them slightly to an even thickness before cutting for more tender results
  • The glaze turns into candylike texture if reduced too long, so pull it when it still looks slightly loose

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