Spring is finally here. Your kitchen deserves a fresh, bright update today. This Sweet Chili Chicken Bowl is the perfect solution for you. It is light, vibrant, and incredibly satisfying.
You will love how the sweet heat meets the citrus. It feels like a refreshing garden party in a bowl. This recipe is exactly what your busy week needs. Let’s get cooking something delicious together.
Why This Recipe Is a Winner
You are going to love how quickly this comes together. It is a total game-changer for your meal prep routine. The high-protein chicken keeps you full all afternoon. It is much cheaper than ordering takeout every day.
Your whole family will enjoy the mild, sweet flavor. It is the perfect healthy reset for your body. This dish brings restaurant-quality flavors right to your table. You deserve a meal that makes you feel amazing.
How to Make Your Sweet Chili Chicken Bowl
Making this bowl is surprisingly simple and stress-free. You just need one large skillet for the chicken. The sauce thickens up beautifully and quickly. Even if you are a beginner, you can master this. You will feel so confident in your kitchen today.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh seasonal produce.
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 cups jasmine rice, cooked
- 0.5 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 cups broccoli florets, steamed
- 1 cup shredded carrots
- 0.5 cup full-fat coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- In a small bowl, whisk together the coconut milk, lime juice, and lime zest until smooth; set aside for drizzling.
- Heat olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the skillet and cook for 7 to 9 minutes, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
- Add the minced garlic and ginger to the chicken and sauté for 60 seconds until fragrant.
- Pour the sweet chili sauce and soy sauce over the chicken, tossing to coat thoroughly, and simmer for 2 minutes until the sauce thickens.
- Divide the cooked jasmine rice equally among four meal prep containers or bowls.
- Portion the glazed chicken, steamed broccoli, and shredded carrots over the rice.
- Drizzle the prepared coconut lime sauce over each bowl and garnish with fresh cilantro before serving.
Best Ways to Enjoy It
Serve these bowls warm for a cozy weeknight dinner. You can also pack them for easy office lunches. Pair your bowl with a cold glass of sparkling water. Add a side of sliced mango for a tropical touch. Set the table and enjoy a peaceful meal.
Keep It Fresh
Store your leftovers in airtight containers in the fridge. They will stay fresh for up to four days. This makes them perfect for batch cooking on Sundays. Reheat in the microwave for about two minutes. You can also enjoy the chicken cold over a fresh salad. It stays tender and flavorful for days.
Tips for Best Results
- Use a meat thermometer for the juiciest chicken results.
- Do not skip the fresh lime zest for brightness.
- Steam the broccoli until it is just tender-crisp.
- Whisk the coconut milk well before you drizzle it.
- Prep the jasmine rice ahead of time to save minutes.
- Use low-sodium soy sauce to control the salt levels.
- Garnish with extra cilantro for a fresh herbal pop.
- Cut the chicken into even pieces for even cooking.
Ways to Switch It Up
- Swap rice for quinoa for extra fiber.
- Use shrimp instead of chicken for a change.
- Add red pepper flakes for a spicy kick.
- Try cauliflower rice for a low-carb version.
Common Questions
Can I use coconut cream?
Yes, you can use coconut cream. It will make the drizzle much thicker and richer. You may need to add a splash of water.
Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce. Always check your sweet chili sauce label for hidden gluten. It is an easy swap for you.
Can I freeze these bowls?
The chicken and rice freeze very well. I recommend adding the fresh vegetables after thawing. This keeps the textures crisp and fresh.
I hope this bright bowl brings some sunshine to your week. It is such a joy to share these simple meals with you. Happy cooking, friend!
— Katie Wood
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 cups jasmine rice, cooked
- 0.5 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic , minced
- 2 cups broccoli florets, steamed
- 1 cup shredded carrots
- 0.5 cup full -fat coconut milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped
Instructions
- In a small bowl, whisk together the coconut milk, lime juice, and lime zest until smooth; set aside for drizzling.
- Heat olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the skillet and cook for 7 to 9 minutes, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
- Add the minced garlic and ginger to the chicken and sauté for 60 seconds until fragrant.
- Pour the sweet chili sauce and soy sauce over the chicken, tossing to coat thoroughly, and simmer for 2 minutes until the sauce thickens.
- Divide the cooked jasmine rice equally among four meal prep containers or bowls.
- Portion the glazed chicken, steamed broccoli, and shredded carrots over the rice.
- Drizzle the prepared coconut lime sauce over each bowl and garnish with fresh cilantro before serving.
