Sweet Chili Chicken Bowl brings restaurant-quality flavors to your dinner table in just one hour. I’ve been making this vibrant bowl for my family every Tuesday night, and it never fails to disappear completely from their plates.
The first time I served this Sweet Chili Chicken Bowl, my youngest asked if we were having takeout because it looked so fancy and colorful. That’s when I knew I had created something special – a dish that feels indulgent but uses simple ingredients you probably already have in your pantry. The combination of tender marinated chicken, fluffy jasmine rice, and that creamy coconut lime drizzle creates the perfect balance of sweet, savory, and fresh flavors. Every bite delivers a satisfying mix of textures, from the crisp vegetables to the succulent chicken, all tied together with that gorgeous drizzle that makes everything taste restaurant-worthy. This Sweet Chili Chicken Bowl has become my go-to recipe when I want to impress without the stress – much like my Mexican Chicken Marinade, it delivers big flavors with minimal effort.
Let’s get cooking!
Why You’ll Love This Sweet Chili Chicken Bowl
This recipe came to me during one of those busy weeks when I needed something healthy, delicious, and quick enough for a Tuesday night dinner. After years of experimenting with Asian-inspired bowls, I’ve discovered that the secret lies in balancing sweet, spicy, and creamy elements in one beautiful dish.
Beginner-friendly with simple techniques that guarantee success every time
Ready in just one hour with only 30 minutes of active cooking time
Perfectly balanced at around 450 calories per serving without sacrificing flavor
Meal prep champion – components store beautifully for up to three days
Completely customizable to suit picky eaters or dietary preferences
Visually stunning presentation that makes weeknight dinners feel special
This Sweet Chili Chicken Bowl has become my go-to recipe when I want to impress without the stress – it’s comfort food that happens to be beautiful and nutritious too.
Ingredient Note List
Sweet Chili Sauce: This glossy, sweet-and-spicy condiment is the star of our marinade, giving the chicken its beautiful caramelized coating and balanced heat level – if you love experimenting with chicken marinades, you’ll also enjoy our Greek Yogurt Chicken for another healthy twist.
Boneless Skinless Chicken Breasts: I always choose medium-sized breasts because they cook evenly and slice beautifully, creating tender strips that soak up all the marinade flavors.
Jasmine Rice: The delicate floral aroma and slightly sticky texture of jasmine rice makes it the perfect base that complements rather than competes with our bold flavors.
Coconut Milk: Full-fat coconut milk creates that rich, creamy drizzle that balances the sweet heat from the chicken and adds tropical notes to every bite.
Fresh Lime: Both the juice and zest bring bright acidity that cuts through the richness and makes all the other flavors pop with freshness.
Cucumber: I love using English cucumbers because their crisp texture and mild flavor provide a cooling contrast to the sweet chili heat.
Red Bell Pepper: The sweet crunch and vibrant color of red peppers adds visual appeal and a satisfying bite that complements the tender chicken perfectly.
Fresh Cilantro: This herb adds a fresh, bright finish that ties all the Asian-inspired flavors together beautifully.
How to Cook Sweet Chili Chicken Bowl
Step 1. I always start by marinating the chicken because those 30 minutes make all the difference in flavor and tenderness – combine sweet chili sauce, soy sauce, and olive oil in a bowl, then coat the chicken completely.
Step 2. While the chicken marinates, I prepare the jasmine rice by rinsing it until the water runs clear, then simmering it with salt for about 15 minutes until perfectly fluffy.
Step 3. My family prefers when I grill the chicken over medium-high heat because it creates those beautiful caramelized edges – similar to how I prepare my Huli Huli Chicken for that perfect char – cook for 6-7 minutes per side until the internal temperature reaches 165°F.
Step 4. I’ve found that letting the chicken rest for 5 minutes before slicing prevents all those delicious juices from running out, keeping every piece moist and flavorful.
Step 5. For the coconut lime drizzle, I whisk everything together in a small bowl until smooth – the combination creates the perfect creamy contrast to our sweet and spicy elements.
Step 6. When assembling, I like to arrange each component in its own section of the bowl because it looks restaurant-pretty and lets everyone customize their perfect bite.
Step 7. The final drizzle and garnish of cilantro and peanuts transforms this from a simple meal into something that feels truly special and restaurant-worthy.
How to Store & Reheat
I usually store any leftover Sweet Chili Chicken Bowl components separately in airtight containers in the refrigerator, where they stay fresh for up to 3 days. The chicken and rice keep beautifully, but I recommend storing the fresh vegetables and drizzle in separate containers to maintain their textures.
For the best results, I don’t recommend freezing the complete bowl because the cucumber and peppers lose their crisp texture. However, you can freeze the cooked chicken and rice portions for up to 2 months if you wrap them tightly – this works great for meal prep, just like our Chicken Bites Recipe that also freezes beautifully.
When reheating, I prefer to warm the chicken and rice in the microwave for 60-90 seconds, then add fresh vegetables and drizzle to restore that perfect balance of temperatures and textures. You can also reheat everything together in a skillet over medium heat with a splash of water to prevent sticking.
Sweet Chili Chicken Bowl with Coconut Lime Drizzle
A colorful and flavorful bowl with tender sweet chili chicken, jasmine rice, fresh veggies, and a zesty coconut lime drizzle. Beginner-friendly and great for meal prep.
In a medium bowl, mix sweet chili sauce, soy sauce, and olive oil. Add chicken and coat evenly. Cover and refrigerate for at least 30 minutes.
Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce to low heat and simmer for 15 minutes. Fluff with a fork.
Heat a grill pan or skillet over medium-high. Cook chicken for 6–7 minutes per side until cooked through and lightly charred. Let rest and slice into strips.
In a small bowl, stir together coconut milk, lime juice, and zest until smooth. Set aside.
Divide rice into serving bowls. Top with chicken slices, cucumber, shredded carrot, and red bell pepper.
Drizzle coconut lime sauce over each bowl and garnish with chopped cilantro and peanuts, if using.
Notes
Vegetarian option: use tofu or tempeh. For storage, refrigerate for up to 2 days or freeze chicken and rice separately. Best served fresh with lime wedges or mint water.
What to Serve With Sweet Chili Chicken Bowl
Din Tai Fung Cucumber Salad: This crisp, refreshing salad with its tangy Asian flavors provides the perfect cooling contrast to the sweet chili heat while maintaining the authentic Asian dining experience.
Sesame Green Beans: The nutty sesame flavor and tender-crisp texture add another layer of Asian authenticity while providing additional vegetables to balance the meal perfectly.
Teriyaki Shrimp Stir Fry: This quick stir-fry makes an excellent protein addition for larger gatherings, with its sweet teriyaki glaze complementing the sweet chili flavors beautifully.
Steamed Edamame: These protein-packed pods make an excellent healthy starter that keeps the Asian-inspired theme going while adding extra nutrition to your meal.
Fresh Vegetable Sticks with Ranch Dip: Crisp vegetables like bell peppers, carrots, and snap peas served with creamy ranch provide a cooling, crunchy contrast to the warm, flavorful bowl.
Asian Cucumber Salad: A light, refreshing salad with rice vinegar dressing cuts through the richness of the coconut lime drizzle while adding extra crunch and freshness to every bite.
FAQs
Can I make Sweet Chili Chicken Bowl ahead of time? I recommend preparing all the components separately and storing them in the refrigerator for up to 2 days, then assembling just before serving to keep the vegetables crisp and fresh.
What can I substitute for coconut milk in the drizzle? You can use heavy cream or Greek yogurt thinned with a little milk, though the tropical flavor won’t be quite the same – I’ve tried both and they work well in a pinch.
How many calories are in a Sweet Chili Chicken Bowl? Each serving contains approximately 450 calories, making it a satisfying yet reasonable option that fits well into most healthy eating plans without leaving you hungry.
Is Sweet Chili Chicken Bowl healthy for regular meals? Absolutely – this bowl provides lean protein, whole grains, fresh vegetables, and healthy fats from coconut, making it a well-balanced meal that I feel good about serving my family regularly.
