Spicy Chili Chicken Bowl with Coconut Lime Drizzle

Introduction

Craving a bold, flavorful meal that’s both satisfying and easy to make? This Spicy Chili Chicken Bowl with Coconut Lime Drizzle delivers crispy, caramelized chicken tossed in sweet chili sauce, piled over fluffy rice, and finished with a creamy, tangy coconut lime drizzle. Perfect for weeknight dinners or meal prep, this dish balances heat, sweetness, and freshness in every bite.

Why You’ll Love This Recipe

• Quick & Easy – Ready in 30 minutes with minimal prep.
• Bold Flavors – Sweet, spicy, and tangy all in one bowl.
• Meal-Prep Friendly – Stays fresh for days, making lunches effortless.
• Customizable – Swap veggies, adjust spice levels, or try different grains.
• Restaurant-Worthy at Home – The coconut lime drizzle takes it to the next level.

Ingredients Needed

For the Chili Chicken:

1. 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces) – Thighs stay juicier than breasts.
2. ½ cup sweet chili sauce – Adds sticky sweetness and mild heat.
3. 1 tbsp soy sauce – For depth and umami.
4. 1 tbsp olive oil – For searing the chicken.

For the Bowl Base:

1. 2 cups cooked jasmine or basmati rice – Fluffy and fragrant.
2. 1 cup shredded carrots – Adds crunch and color.
3. 1 cup sliced bell peppers (red or yellow) – Sweet and crisp.
4. 1 cup steamed broccoli florets – For a fresh, green bite.
5. ¼ cup chopped fresh cilantro (optional) – Brightens the dish.

For the Coconut Lime Drizzle:

1. ½ cup coconut milk – Use full-fat for creaminess.
2. 2 tbsp lime juice – Freshly squeezed for zing.
3. 1 tsp honey or maple syrup – Balances the tartness.
4. ½ tsp grated fresh ginger – Adds a warm kick.
5. Pinch of salt – Enhances all flavors.

How to Make Chili Chicken Bowl with Coconut Lime Drizzle

Step 1: Marinate the Chicken

1. In a bowl, toss chicken pieces with sweet chili sauce and soy sauce.
2. Let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).

Step 2: Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the marinated chicken (shake off excess sauce) and cook for 5–7 minutes, stirring occasionally, until caramelized and cooked through.

Step 3: Make the Coconut Lime Drizzle

1. In a small bowl, whisk together coconut milk, lime juice, honey, ginger, and salt.
2. Taste and adjust—add more lime for tang or honey for sweetness.

Step 4: Assemble the Bowls

1. Divide cooked rice among bowls.
2. Top with chili chicken, shredded carrots, bell peppers, and steamed broccoli.
3. Drizzle generously with the coconut lime sauce.
4. Garnish with cilantro (if using) and serve immediately.

Serving and Storage Tips

• Serving Suggestions: Add avocado slices, crushed peanuts, or a fried egg for extra richness.
• Storage: Keep components separate in airtight containers for up to 3 days. Reheat chicken and rice before serving.
• Reheating: Microwave or sauté chicken until warm. Drizzle sauce fresh for best texture.

Helpful Notes

• Spicier Version: Add ½ tsp red pepper flakes to the marinade.
• Vegetarian Swap: Use tofu or chickpeas instead of chicken.
• Low-Carb Option: Serve over cauliflower rice or mixed greens.

Conclusion

This Chili Chicken Bowl with Coconut Lime Drizzle is a flavor explosion—sweet, spicy, creamy, and fresh all at once. Whether you’re meal-prepping or serving a crowd, it’s a guaranteed hit. Did you try it? Rate the recipe below and tag us on Instagram with your creations!

Frequently Asked Questions (FAQ)

Q1: Can I use brown rice or quinoa instead of white rice?

A: Absolutely! Brown rice adds nuttiness, and quinoa boosts protein. Adjust cooking times as needed.

Q2: Is the coconut lime drizzle dairy-free?

A: Yes! The drizzle uses coconut milk, making it naturally dairy-free and vegan-friendly.