Sweet Chili Chicken Thigh Rice Bowls With Coconut Lime Drizzle

by
Jump to Recipe·Print Recipe
Sweet Chili Chicken Thigh Rice Bowls With Coconut Lime Drizzle 1767822809.996993

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.

No spam. Unsubscribe anytime. After submitting, you’ll get a confirmation email first (double opt-in). If you don’t see it, check Spam or Promotions.

  • ✅ Printable PDF (ingredients + steps)
  • ✅ Save it to your phone (no long scrolling)
  • ✅ Includes cook time + servings
  • ✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Chili Chicken Thigh Rice Bowls With Coconut Lime Drizzle 1767822809.996993

sweet chili chicken rice bowls with chicken thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lauren Mitchell
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: General
Print Recipe

Description

These Sweet Chili Chicken Thigh Rice Bowls feature tender chicken glazed in a sweet and spicy sauce, served over jasmine rice and finished with a creamy coconut-lime drizzle. It’s a quick and flavorful meal perfect for weeknights or meal prepping.

Ingredients

Scale
  • 4 (500g) boneless, skinless chicken thighs, seasoned
  • ½ cup (120ml) sweet chili sauce
  • 1 tbsp (15ml) neutral oil
  • 1 cup (200g) jasmine rice
  • 1 ¼ cup (300ml) water
  • ½ cup (120ml) full-fat coconut milk
  • 1 tbsp (15ml) freshly squeezed lime juice
  • 1 tsp lime zest
  • 1 tbsp (15ml) honey
  • 1 tsp cornstarch + 1 tsp cold water
  • 2 tbsp (30g) toasted coconut flakes
  • 2 tbsp (8g) chopped fresh cilantro
  • 1 tbsp (6g) toasted sesame seeds
  • Salt and pepper to taste

Instructions

  1. Prepare Chicken: Pat chicken dry and season with salt and pepper.
  2. Marinate Chicken: Toss chicken with sweet chili sauce; marinate for 10-30 minutes.
  3. Sear Chicken: Sear chicken in oil over medium-high heat for 2-3 minutes per side.
  4. Bake Chicken: Bake at 200°C (400°F) for 20-25 minutes, until cooked through.
  5. Cook Rice: Rinse rice, then simmer with water for 15 minutes. Rest for 5 minutes.
  6. Make Drizzle: Simmer coconut milk, lime juice, zest, honey, and salt.
  7. Thicken Drizzle: Whisk in cornstarch slurry and cook until thickened.
  8. Assemble Bowls: Layer rice and sliced chicken in bowls.
  9. Garnish: Drizzle with sauce and sprinkle with coconut, cilantro, and sesame seeds.

Notes

For best results, use full-fat coconut milk and freshly squeezed lime juice. Don’t lift the lid while the rice is simmering to ensure even cooking.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Bake, Sear
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 30 g
  • Sodium: 400 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 150 mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star