There are some meals that just transport you. One bite, and suddenly you’re somewhere sunny, relaxed, and a million miles away from a dreary Tuesday evening. This Sweet Chili Chicken Bowl Recipe is exactly that. It’s a vibrant, satisfying meal that brings together the best of sweet, spicy, and zesty flavours in one beautiful bowl. Friends always ask me for this recipe after trying it at dinner parties, and I’m so excited to finally be sharing it with all of you here.

What makes this chicken bowl recipe so special is the layering of textures and tastes. We start with tender, juicy chicken pieces coated in a glistening sweet chili sauce, giving them that irresistible sticky glaze. This is piled high on a bed of fluffy coconut lime rice, which is subtly creamy and fragrant. Then comes the magic: a colourful array of fresh toppings like ripe mango, creamy avocado, and crisp red onion. It’s a complete meal that feels both nourishing and indulgent at the same time.

This tropical chicken bowl is ideal for those nights when you want something exciting for dinner but don’t want to spend hours in the kitchen. It comes together in about 30 minutes, making it a brilliant weeknight option. It’s also fantastic for a weekend lunch in the garden or for meal-prepping, as the components store wonderfully. It’s the kind of dish that looks impressive but is secretly straightforward to make.

Recipe Overview

This recipe creates a balanced and flavourful sweet chili chicken bowl. The star is the chicken, which is quickly pan-fried until golden and then coated in a sticky, sweet, and mildly spicy sauce. This is served over a bed of aromatic coconut lime rice and finished with fresh, tropical toppings that cut through the richness. I’ve found that using chicken thighs results in the most tender and flavourful meat, as they don’t dry out as easily as breast meat.

• 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 Recipe

• Incredible Flavour Balance: The sweet and tangy glaze on the chicken contrasts beautifully with the creamy, zesty coconut rice and the fresh sweetness of the mango. Every spoonful offers a different combination of tastes.
• Ready in About 35 Minutes: From start to finish, this complete meal is on the table in just over half an hour, making it a fantastic choice for busy evenings.
• A Flexible Recipe: You can easily swap out the toppings based on what you have. No mango? Try pineapple. Don’t like coriander? Use fresh mint or parsley. You can also adjust the spice level to your liking.
• Great for Meal Prep: The components of this bowl can be prepared ahead of time and stored separately. It makes for a brilliant packed lunch that will be the envy of the office.
• Family Tested: My whole family adores this dish. The kids love the sweet, sticky chicken, and my husband and I appreciate the fresh, vibrant toppings. It’s a meal that genuinely makes everyone happy.

Sweet Chili Chicken Bowl Recipe

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

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Ingredients You’ll Need

For this tropical chicken bowl, we’re using fresh, vibrant ingredients to build layers of flavour. When it comes to the sweet chili sauce, I really like the balance of heat and sweetness in the Blue Dragon brand, but feel free to use your favourite. Using full-fat coconut milk is key for the creamiest rice.

• For the Coconut Lime Rice:
• 300g Basmati or Jasmine rice, rinsed well
• 400ml can full-fat coconut milk
• 200ml water
• 1/2 tsp salt
• Zest and juice of 1 large lime
• For the Sweet Chili Chicken:
• 600g boneless, skinless chicken thighs, cut into 2-3cm pieces
• 1 tbsp vegetable or coconut oil
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (or tamari for gluten-free)
• 120ml sweet chili sauce
• 1 tbsp lime juice
• For the Bowl Toppings:
• 1 large ripe mango, peeled and diced
• 1 large avocado, peeled and sliced
• 1/2 red onion, very thinly sliced
• A large handful of fresh coriander, roughly chopped
• 1 red chilli, thinly sliced (optional, for extra heat)
• Sesame seeds, for garnish

Sara’s Tip: If you have time, let the sliced red onion sit in a small bowl of cold water for 10 minutes. This little trick mellows its sharp flavour, making it pleasantly crisp rather than overpowering.

How to Make This Sweet Chili Chicken Bowl

The process for this recipe is all about timing. We’ll get the rice cooking first, and while that’s simmering away, we can prepare the chicken and chop the fresh toppings. This way, everything is ready at the same time.

1. Start the Coconut Rice: In a medium saucepan with a tight-fitting lid, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting. Cover and let it simmer for 15 minutes without lifting the lid.
2. Rest the Rice: After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for another 10 minutes. This step is crucial for perfectly fluffy rice.
3. Prepare the Chicken: While the rice is cooking, pat your chicken pieces completely dry with a paper towel. This is my secret to getting a lovely golden-brown sear. Season them lightly with a pinch of salt and pepper.
4. Sear the Chicken: Heat the oil in a large frying pan or skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 3-4 minutes per side, until golden brown and cooked through.
5. Create the Sauce: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the pan with the chicken, and stir for about 30 seconds until fragrant. Be careful not to let the garlic burn.
6. Glaze the Chicken: Pour the soy sauce, sweet chili sauce, and lime juice over the chicken. Stir everything together continuously for 1-2 minutes, until the sauce has thickened slightly and beautifully coats every piece of chicken. Remove from the heat.
7. Finish the Rice: Once the rice has finished resting, uncover it and fluff it up with a fork. Gently stir in the lime zest and juice.
8. Assemble Your Bowls: Divide the coconut lime rice among four bowls. Top with a generous portion of the sweet chili chicken. Arrange the diced mango, sliced avocado, and thinly sliced red onion around the chicken.
9. Garnish and Serve: Finish your beautiful bowls with a sprinkle of fresh coriander, sliced red chilli (if using), and a scattering of sesame seeds. Serve immediately and enjoy!

Tips From My Kitchen

• Temperature Control is Key: For the chicken, ensure your pan is properly hot before adding the meat. This creates a fantastic sear that locks in the juices. When you add the garlic and ginger, immediately turn the heat down to prevent them from scorching and turning bitter.
• The Secret Step: I used to struggle with dry chicken until I discovered the power of not overcrowding the pan. Giving the chicken pieces enough space allows them to fry rather than steam, resulting in a much better texture and colour. Cook in batches if your pan isn’t big enough.
• Make-Ahead Magic: You can chop all the vegetables and toppings (except the avocado, which will brown) a day in advance and store them in airtight containers in the fridge. The chicken can also be diced ahead of time. This makes assembly even faster on the day.
• Storage: Leftovers are fantastic! Store the chicken, rice, and fresh toppings in separate airtight containers in the fridge for up to 3 days. Reheat the rice and chicken gently in the microwave before assembling with the cold toppings.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large frying pan or skillet (non-stick works well for the sticky sauce)
• Medium saucepan with a lid
• Sharp knife and cutting board
• Mixing bowls
• Fork for fluffing rice

Common Mistakes to Avoid

• Overcrowding the pan: As mentioned, this is the number one culprit for pale, rubbery chicken. It lowers the pan’s temperature, causing the chicken to steam in its own juices. Work in batches for a golden, delicious result.
• Forgetting to Rinse the Rice: Rinsing your rice under cold water until the water runs clear removes excess starch. This is a non-negotiable step for achieving fluffy, separate grains instead of a sticky, clumpy mass.
• Cutting the Resting Time Short: Don’t be tempted to peek or serve the rice straight after it’s finished simmering. The 10-minute rest period off the heat is where it finishes steaming and absorbs the last of the moisture, making it perfectly tender.

Delicious Variations to Try

One of the best things about a bowl recipe is how easy it is to customise. Here are a few ideas to get you started:

• Spicy Coconut Lime Chicken: If you like more heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sweet chili sauce mixture. You can also marinate the chicken with a bit of chilli powder before cooking.
• Vegetarian/Vegan Option: This recipe works brilliantly with firm tofu or chickpeas. For tofu, press it well to remove excess water, cube it, and pan-fry until golden before adding the sauce. For chickpeas, simply drain a can and warm them through in the sauce.
• Different Protein: Try this with prawns! They cook very quickly, so add them to the pan and cook for just a couple of minutes until pink before adding the sauce. Sliced pork tenderloin or beef sirloin would also be delicious. If you enjoy this chicken, my Bang Bang Chicken Thighs offer a different, creamier kind of spicy kick.

What to Serve With This Sweet Chili Chicken Bowl

This is a complete meal in itself, but if you’re serving it for a special occasion or want to add more to the table, here are some ideas that work well:

• Steamed Greens: A side of steamed pak choi or tenderstem broccoli, drizzled with a little sesame oil, adds a lovely fresh, crunchy element.
• Crispy Wontons: For extra texture, serve with some store-bought or homemade crispy wonton strips on top.
• A Light Drink: A crisp, cold lager or a dry Riesling cuts through the sweetness of the sauce beautifully. 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 tender sweet chili chicken over fluffy coconut lime rice, all brought together with fresh mango, avocado, and a sprinkle of coriander. This dish is a perfect balance of sweet, spicy, and tangy, making for a satisfying weeknight meal.

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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-inspired

Calories: 985

Ingredients Method Notes

Ingredients

  

For the Coconut Lime Rice

• 300 g Basmati or Jasmine rice rinsed well
• 400 ml can full-fat coconut milk
• 200 ml water
• 1/2 tsp salt
• Zest and juice of 1 large lime

For the Sweet Chili Chicken

• 600 g boneless skinless chicken thighs, cut into 2-3cm pieces
• 1 tbsp vegetable or coconut oil
• 2 cloves garlic finely minced
• 1 tbsp fresh ginger grated
• 1 tbsp soy sauce or tamari for gluten-free
• 120 ml sweet chili sauce
• 1 tbsp lime juice

For the Bowl Toppings

• 1 large ripe mango peeled and diced
• 1 large avocado peeled and sliced
• 1/2 red onion very thinly sliced
• A large handful of fresh coriander roughly chopped
• 1 red chilli thinly sliced (optional, for extra heat)
• Sesame seeds for garnish

Method

 

1. Start the Coconut Rice: In a medium saucepan with a tight-fitting lid, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting. Cover and let it simmer for 15 minutes without lifting the lid.
2. Rest the Rice: After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for another 10 minutes. This step is crucial for perfectly fluffy rice.
3. Prepare the Chicken: While the rice is cooking, pat your chicken pieces completely dry with a paper towel. This is my secret to getting a lovely golden-brown sear. Season them lightly with a pinch of salt and pepper.
4. Sear the Chicken: Heat the oil in a large frying pan or skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 3-4 minutes per side, until golden brown and cooked through.
5. Create the Sauce: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the pan with the chicken, and stir for about 30 seconds until fragrant. Be careful not to let the garlic burn.
6. Glaze the Chicken: Pour the soy sauce, sweet chili sauce, and lime juice over the chicken. Stir everything together continuously for 1-2 minutes, until the sauce has thickened slightly and beautifully coats every piece of chicken. Remove from the heat.
7. Finish the Rice: Once the rice has finished resting, uncover it and fluff it up with a fork. Gently stir in the lime zest and juice.
8. Assemble Your Bowls: Divide the coconut lime rice among four bowls. Top with a generous portion of the sweet chili chicken. Arrange the diced mango, sliced avocado, and thinly sliced red onion around the chicken.
9. Garnish and Serve: Finish your beautiful bowls with a sprinkle of fresh coriander, sliced red chilli (if using), and a scattering of sesame seeds. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best to store the toppings separately to maintain freshness.

I really hope you give this Sweet Chili Chicken Bowl recipe a try. It’s become a staple in our home for a reason, and it’s the perfect way to bring a little bit of sunshine to your dinner table, no matter the weather. After you make it, please come back and leave me a comment below. I’d love to hear how it turned out for you! Happy cooking!