There are some dinners that just hit the spot every single time, and this Sweet Chili Chicken Bowl is definitely one of them. It’s a meal we return to again and again in my house, a vibrant bowl filled with tender chicken coated in a glossy, sticky sauce, served over fluffy coconut lime rice with crisp, fresh vegetables. It’s that beautiful balance of sweet, spicy, and tangy that makes it so utterly moreish. Friends always ask me for this recipe after trying it at dinner parties, and I’m always so happy to share it.

What makes this bowl truly special is how all the components work together. The chicken is cooked until it’s perfectly juicy on the inside with slightly caramelised edges, which cling to that wonderful sweet chili sauce. The rice isn’t just a base; it’s a star in its own right, infused with creamy coconut milk and a bright hint of lime zest that cuts through the richness. We then pile on fresh vegetables for colour and crunch, creating a meal that feels both nourishing and deeply satisfying.

This is the kind of dinner that works wonderfully for a busy weeknight when you want something exciting without spending hours in the kitchen. It’s also special enough to serve when you have guests. It’s a complete meal in one bowl, brimming with textures and complementary tastes that everyone seems to love.

Recipe Overview

This recipe brings together succulent chicken pieces in a homemade sweet chili glaze with a foundation of fragrant coconut and lime rice. It’s a straightforward meal to assemble, focusing on fresh ingredients and a sauce that really sings. After making this dozens of times, I’ve found that letting the chicken marinate for even just 10 minutes makes a noticeable difference to its tenderness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sweet Chili Chicken Bowl

• Genuine Flavour: The sauce isn’t just sweet; it has a real depth from the fresh ginger and garlic, a savoury note from the soy sauce, and a zesty lift from fresh lime juice that balances everything beautifully.
• Ready in Under 40 Minutes: From chopping the chicken to serving up the bowls, this entire meal comes together in about 35 minutes, making it ideal for those evenings when time is tight.
• Flexible Recipe: You can easily swap the vegetables based on what you have in the fridge. Sliced mangetout, steamed broccoli, or shredded red cabbage all work well. Don’t have chicken? Prawns or firm tofu are great substitutes.
• Great for Meal Prep: The components store well separately in the fridge. It’s a fantastic option for packing flavourful and healthy lunches for a few days.
• Family Tested: My kids absolutely devour this every time I make it. They love the sticky, sweet chicken and the creamy coconut rice, and I love that they’re getting a good serving of vegetables too.

Sweet Chili Chicken Bowl

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we use simple, fresh ingredients that are easy to find. When it comes to the sweet chili sauce, I really like the Blue Dragon brand as it has a great balance of heat and sweetness, but feel free to use your favourite. Using fresh ginger and garlic is key here—the paste in a jar just doesn’t compare.

• For the Coconut Lime Rice:
• 300g jasmine rice, rinsed well
• 1 x 400ml tin full-fat coconut milk
• 200ml water
• 1/2 tsp salt
• Zest of 1 large lime
• For the Sweet Chili Chicken:
• 600g boneless, skinless chicken breasts or thighs, cut into 2-3 cm chunks
• 1 tbsp soy sauce
• 1 tbsp cornflour
• 1 tbsp vegetable or coconut oil
• For the Sauce:
• 120ml sweet chili sauce
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• Juice of 1 lime
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• For Assembling the Bowls:
• 1 large red bell pepper, thinly sliced
• 150g edamame beans, steamed or boiled
• 1 large carrot, julienned or grated
• 2 spring onions, finely sliced
• 1 tbsp sesame seeds, for garnish
• Fresh coriander, chopped, for garnish

Sara’s Tip: Don’t skip rinsing the rice! This removes excess starch and is the secret to getting fluffy, distinct grains rather than a sticky, clumpy texture. Just place it in a sieve and run it under cold water until the water runs clear.

How to Make Sweet Chili Chicken Bowl

The process for making this bowl is quite methodical. We start the rice, and while it’s simmering away, we cook the chicken and make the sauce. It all comes together at the same time, ready for assembly.

1. Start the Coconut Rice: In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
2. Prepare the Chicken: While the rice cooks, place the chicken chunks in a medium bowl. Add 1 tbsp of soy sauce and the cornflour. Toss everything together until the chicken is evenly coated. This cornflour coating helps the chicken become lovely and crisp and also thickens the sauce later.
3. Cook the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
4. Make the Sauce: In the same pan, reduce the heat to low. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant, being careful not to let it burn. Pour in the sweet chili sauce, 2 tbsp soy sauce, rice vinegar, and lime juice. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Combine Chicken and Sauce: Return the cooked chicken to the pan with the sauce. Stir everything together until the chicken is fully coated in the glossy sauce. Let it simmer gently for 1-2 minutes for the flavours to meld together. What works best for me is keeping the heat low here to prevent the sugars in the sauce from burning.
6. Finish the Rice: After 15 minutes, turn off the heat for the rice and let it stand, still covered, for another 5 minutes. Then, fluff it up with a fork and stir in the fresh lime zest.
7. Assemble the Bowls: Divide the fluffy coconut lime rice between four bowls. Top with a generous serving of the sweet chili chicken. Arrange the sliced red pepper, edamame beans, and shredded carrot around the chicken. Garnish with a sprinkle of sliced spring onions, fresh coriander, and sesame seeds before serving.

Tips From My Kitchen

• Temperature Control: When you first add the chicken to the pan, make sure the oil is properly hot. This creates a good sear instantly, locking in the juices. However, when you make the sauce, turn the heat right down to prevent the garlic and ginger from scorching and the sauce from becoming too thick too quickly.
• The Secret Step: Don’t skip tossing the chicken in cornflour. This technique, known as velveting, is a simple trick that gives the chicken a wonderfully tender texture and a light, crisp coating that holds the sauce perfectly. I learned that this makes a huge difference.
• Make-Ahead: You can chop all your vegetables and mix the sauce ingredients (except the garlic and ginger) up to a day in advance. Store them in airtight containers in the fridge. This makes assembly on the night even faster.
• Storage: Store leftover components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop. The vegetables are best kept fresh.

Equipment You’ll Need

• Large frying pan or skillet
• Medium saucepan with a lid
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the chicken into the pan at once will cause it to steam rather than fry. This means you won’t get those lovely golden-brown, caramelised bits. Cook in batches if your pan isn’t large enough to hold the chicken in a single layer.
• Wrong temperature: Frying the chicken on a heat that’s too low will result in pale, soggy chicken. A medium-high heat is essential for a good sear. Conversely, simmering the sauce on too high a heat will cause the sugars to burn and become bitter.
• Skipping the rest time: Letting the rice stand off the heat for 5 minutes after cooking is a crucial step. It allows the grains to finish steaming gently, ensuring the rice is perfectly cooked and fluffy throughout.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to play around with it. Here are a few variations we enjoy at home:

• Spicy Version: For those who like more heat, add 1-2 teaspoons of sriracha or a finely chopped red chili to the sauce along with the garlic and ginger.
• Vegetarian/Vegan Option: This recipe works beautifully with firm tofu or chickpeas. For tofu, press it well, cube it, and toss it in the cornflour mixture just like the chicken. For chickpeas, simply drain a tin and add them directly to the finished sauce to heat through. If you love this style of meal, my Sticky Chicken Rice Bowls recipe can also be adapted easily.
• Different Protein: Try this sauce with king prawns—they only need a few minutes to cook. It’s also fantastic with thinly sliced pork tenderloin or even salmon fillets.

What to Serve With Sweet Chili Chicken Bowl

This is a complete meal in a bowl, but sometimes it’s nice to add a little something extra on the side.

• Steamed Greens: A side of steamed pak choi or tenderstem broccoli, drizzled with a little sesame oil, complements the flavours wonderfully.
• Crispy Wontons: For an extra textural element, some store-bought or homemade crispy wonton strips add a fantastic crunch.
• Drink Pairing: A crisp, off-dry Riesling or a cold lager cuts through the sweetness of the sauce. For a non-alcoholic option, a sparkling lime and mint water is incredibly refreshing.

Frequently Asked Questions

Sweet Chili Chicken Bowl

A vibrant and flavorful bowl featuring crispy sweet chili chicken served over fluffy coconut lime rice with fresh, colorful vegetables.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian Fusion

Calories: 880

Ingredients Method Notes

Ingredients

  

For the Coconut Lime Rice

• 300 g jasmine rice rinsed well
• 1 x 400ml tin full-fat coconut milk
• 200 ml water
• 1/2 tsp salt
• Zest of 1 large lime

For the Sweet Chili Chicken

• 600 g boneless skinless chicken breasts or thighs, cut into 2-3 cm chunks
• 1 tbsp soy sauce
• 1 tbsp cornflour
• 1 tbsp vegetable or coconut oil

For the Sauce

• 120 ml sweet chili sauce
• 2 tbsp soy sauce or tamari for gluten-free
• 1 tbsp rice vinegar
• Juice of 1 lime
• 2 cloves garlic finely minced
• 1 tbsp fresh ginger grated

For Assembling the Bowls

• 1 large red bell pepper thinly sliced
• 150 g edamame beans steamed or boiled
• 1 large carrot julienned or grated
• 2 spring onions finely sliced
• 1 tbsp sesame seeds for garnish
• Fresh coriander chopped, for garnish

Method

 

1. Start the Coconut Rice: In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
2. Prepare the Chicken: While the rice cooks, place the chicken chunks in a medium bowl. Add 1 tbsp of soy sauce and the cornflour. Toss everything together until the chicken is evenly coated. This cornflour coating helps the chicken become lovely and crisp and also thickens the sauce later.
3. Cook the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
4. Make the Sauce: In the same pan, reduce the heat to low. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant, being careful not to let it burn. Pour in the sweet chili sauce, 2 tbsp soy sauce, rice vinegar, and lime juice. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Combine Chicken and Sauce: Return the cooked chicken to the pan with the sauce. Stir everything together until the chicken is fully coated in the glossy sauce. Let it simmer gently for 1-2 minutes for the flavours to meld together. What works best for me is keeping the heat low here to prevent the sugars in the sauce from burning.
6. Finish the Rice: After 15 minutes, turn off the heat for the rice and let it stand, still covered, for another 5 minutes. Then, fluff it up with a fork and stir in the fresh lime zest.
7. Assemble the Bowls: Divide the fluffy coconut lime rice between four bowls. Top with a generous serving of the sweet chili chicken. Arrange the sliced red pepper, edamame beans, and shredded carrot around the chicken. Garnish with a sprinkle of sliced spring onions, fresh coriander, and sesame seeds before serving.

Notes

For a gluten-free option, use tamari instead of soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Sweet Chili Chicken Bowl. It’s a true favourite in my kitchen, and I love how it brings so much bright, satisfying flavour to the dinner table with such little fuss. If you give it a try, please let me know how it turned out in the comments below. I love hearing from you! Happy cooking, Sara.