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- 2 chicken breasts, diced into bite-sized pieces - 1 cup sweet chili sauce - 2 cups jasmine rice - 1 can (14 oz) coconut milk - 1 lime, zested and juiced - 1 red bell pepper, sliced into thin strips - 1 cup snap peas, trimmed and rinsed - 1 tablespoon olive oil - 1 tablespoon soy sauce - Salt and pepper to taste - Fresh cilantro, torn, for garnish - Sliced green onions, for garnish You can swap the chicken for tofu or shrimp for a different protein. If you want less sweetness, use a low-sugar chili sauce. Brown rice can replace jasmine rice, but it needs more water and time to cook. For a fresh touch, try lemon juice instead of lime juice. To make this dish, you need: - A medium mixing bowl for marinating the chicken - A medium-sized pot for cooking the rice - A large skillet or wok for sautéing vegetables and cooking the chicken - A cutting board and knife for chopping - Measuring cups and spoons for accuracy - A fork for fluffing the rice These tools make the process simple and fun. Enjoy your cooking! {{ingredient_image_2}} Start by taking a medium bowl. Here, combine the diced chicken and sweet chili sauce. Add a pinch of salt and pepper to taste. Mix well until all the chicken pieces are coated. Cover the bowl and chill it in the fridge. Let the chicken marinate for at least 30 minutes. This step helps the chicken soak up the sweet and spicy flavors. For cooking the jasmine rice, grab a medium pot. Add the jasmine rice and coconut milk. For every cup of rice, pour in an equal amount of water. Bring this mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot with a lid and let it simmer for about 15-20 minutes. The rice should absorb the liquid and become fluffy. While the rice cooks, get a large skillet or wok. Heat olive oil over medium heat. Add the sliced red bell pepper and snap peas. Stir-fry the vegetables for about 4-5 minutes. You want them to be tender but still bright in color. Once cooked, remove the veggies from the skillet and set them aside. In the same skillet, add the marinated chicken, including any leftover marinade. Cook the chicken over medium-high heat for about 7-10 minutes. Stir frequently to cook the chicken evenly. This way, it caramelizes without burning. Cook until the chicken is golden brown and fully cooked through. Before serving, add the soy sauce, lime juice, and lime zest to the cooked chicken. Stir well to mix all the flavors. Let it meld for a minute, allowing the lime to brighten the dish. Fluff the coconut jasmine rice with a fork. This separates the grains. In each serving bowl, place a generous scoop of rice. Layer on the sweet chili chicken next. Top with the sautéed vegetables. For an extra touch, garnish with torn fresh cilantro and sliced green onions. This adds a nice crunch and fresh flavor to each bite. Marinating chicken helps it soak up flavors. Use a bowl to mix diced chicken with sweet chili sauce. Add a pinch of salt and pepper. Cover the bowl and place it in the fridge for at least 30 minutes. For best results, marinate for a few hours. This lets the chicken absorb every bit of that sweet and spicy goodness. Cooking jasmine rice in coconut milk gives it a rich taste. Combine one cup of rice with one cup of coconut milk and one cup of water. Bring it to a boil over high heat. Once boiling, lower the heat, cover with a lid, and let it simmer. In about 15-20 minutes, the rice will be fluffy and tender. Fluff it with a fork for the best texture. To boost flavor, add soy sauce, lime juice, and lime zest to the chicken just before serving. This adds a tangy twist that pairs well with sweet chili. You can also try adding garlic or ginger for a spicy kick. If you want more heat, add some red pepper flakes or fresh chili slices. Garnishing makes your dish look appealing. Use torn fresh cilantro and sliced green onions for a bright finish. A wedge of lime on the side adds color and freshness. You can also sprinkle sesame seeds for a nutty flavor. Serve in colorful bowls to enhance the dish's visual appeal. Pro Tips Marination Matters: Letting the chicken marinate longer than 30 minutes will enhance the flavor even more. Consider marinating it overnight for a deeper taste. Rice Cooking Method: When cooking rice, always rinse it under cold water before cooking to remove excess starch, ensuring fluffier grains. Vegetable Crunch: To retain the vibrant color and crunchiness of the vegetables, avoid overcooking them. A quick stir-fry is all you need to keep them fresh. Garnish for Flavor: Fresh herbs like cilantro and green onions not only add a pop of color but also enhance the overall flavor profile of the dish. {{image_4}} You can switch the chicken for other proteins. Tofu works great for a vegetarian option. Use firm tofu and press it first to remove excess water. Cut it into cubes and marinate just like chicken. Shrimp is another tasty choice. Cook them until they turn pink and opaque. Feel free to mix in your favorite veggies. Broccoli, carrots, or zucchini add great color and taste. Try adding baby corn or mushrooms for extra texture. You can even toss in some spinach at the end for a healthy boost. Want more heat? Add red pepper flakes or fresh chili slices to the chicken while cooking. If you prefer milder flavors, reduce the sweet chili sauce. You can also balance spice with a little extra lime juice or coconut milk. It’s all about finding the right taste for you. Store any leftover sweet chili chicken bowls in an airtight container. This keeps the food fresh for longer. Make sure to let the dish cool down to room temperature before sealing it. You can keep it in the fridge for up to three days. To reheat, use a microwave or a skillet. If using a microwave, heat for about 2-3 minutes on medium power. Stir halfway through to ensure even heating. If using a skillet, add a splash of water or broth and heat over medium heat until warm. This helps keep the rice soft. If you want to freeze the dish, it’s best to do this before adding garnishes. Place the sweet chili chicken and rice in a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. You can marinate the chicken for at least 30 minutes. This helps the chicken absorb the sweet chili sauce flavor. For even more taste, try marinating for up to 2 hours. Just be careful not to go overboard, as too long can change the chicken's texture. Yes, you can use brown rice if you prefer. It adds a nutty flavor and is more nutritious. Just keep in mind that brown rice takes longer to cook. You’ll need about 40-50 minutes instead of 15-20 minutes. If you don’t have sweet chili sauce, try using teriyaki sauce or a mix of honey and soy sauce. These will add sweetness and depth. You can even make your own sweet chili sauce if you have the time! This recipe can be gluten-free if you choose the right soy sauce. Look for gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free, so you can enjoy this dish worry-free! This blog post covered all you need for a tasty meal. I shared a full list of ingredients, their subs, and tools. You learned to make chicken marinade, cook jasmine rice, and sauté veggies. We explored ways to enhance flavors, build bowls, and store leftovers. Remember, cooking can be fun and easy. Feel free to swap ingredients and try new flavors. Enjoy making this dish your own!

Sweet Chili Chicken Bowls with Coconut Lime

A delicious and vibrant dish featuring marinated chicken, coconut jasmine rice, and sautéed vegetables, garnished with fresh herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 500 kcal

Ingredients
  

  • 2 pieces chicken breasts, diced into bite-sized pieces
  • 1 cup sweet chili sauce
  • 2 cups jasmine rice
  • 1 can coconut milk (14 oz)
  • 1 piece lime, zested and juiced
  • 1 piece red bell pepper, sliced into thin strips
  • 1 cup snap peas, trimmed and rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • to taste salt and pepper
  • to taste fresh cilantro, torn, for garnish
  • to taste sliced green onions, for garnish

Instructions
 

  • In a medium mixing bowl, combine the diced chicken with sweet chili sauce and season with a pinch of salt and pepper. Cover and let marinate in the refrigerator for at least 30 minutes.
  • In a medium-sized pot, combine jasmine rice and coconut milk. For every cup of rice, add an equal volume of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-20 minutes until tender.
  • Heat olive oil in a large skillet or wok over medium heat. Add sliced red bell pepper and snap peas. Stir-fry for 4-5 minutes until slightly tender but vibrant. Remove from skillet and set aside.
  • In the same skillet, add the marinated chicken and any residual marinade. Cook over medium-high heat for 7-10 minutes, stirring frequently until fully cooked and golden brown.
  • Just before serving, add soy sauce, lime juice, and lime zest to the cooked chicken. Stir well to incorporate all flavors.
  • Fluff the coconut jasmine rice with a fork. In each serving bowl, place a scoop of rice, layer with sweet chili chicken, top with sautéed vegetables, and garnish with torn cilantro and sliced green onions.

Notes

Serve each bowl on a colorful plate for visual appeal. A wedge of lime on the side adds freshness.
Keyword chicken, coconut, healthy, rice, sweet chili