Sweet Chili Chicken Bowl
Sweet Chili Chicken Bowl layers tender sliced chicken with a creamy coconut sweet chili sauce, lime, crisp cucumber, carrots, herbs, and sesame seeds. It is a protein-rich bowl that works well for weeknight dinner, meal prep lunches, or flexible rice and veggie bowls.
Equipment
- Large skillet
- Mixing bowl
- Tongs
- Microplane or zester
Ingredients
- 1 lb chicken breasts or thighs sliced ¼-inch thick
- 1/2 cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce gluten-free if needed
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 cup full-fat coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons Greek yogurt or mayonnaise for creamy drizzle
- 1/2 cup cucumber sliced
- 1/2 cup shredded carrots
- 2 tablespoons fresh cilantro chopped
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Stir the sweet chili sauce, soy sauce, garlic, ginger, coconut milk, lime juice, and lime zest together in a bowl.
- Pat the chicken dry and slice it into thin ¼-inch pieces so it cooks evenly.
- Heat a large skillet over medium-high heat, then cook the chicken until lightly browned and nearly cooked through.
- Pour the coconut sweet chili sauce into the skillet and simmer until the chicken is fully cooked and coated.
- Stir the Greek yogurt or mayonnaise with a little lime juice or pan sauce to make a creamy drizzle.
- Divide the chicken among bowls and top with cucumber, carrots, cilantro, green onions, sesame seeds, and drizzle.
Notes
Storage: Store the cooked chicken and sauce in an airtight container in the refrigerator for up to 4 days. Keep fresh toppings separate.
Reheating: Reheat the chicken gently in a skillet or microwave until hot, adding a splash of water if the sauce thickens.
Freezing: Freeze only the cooked chicken and sauce for up to 2 months. Add cucumber, carrots, herbs, and drizzle after thawing.
Best Tips: Slice the chicken thinly and evenly so it cooks quickly and stays tender in the creamy sauce.
Variations: Serve over rice, cauliflower rice, greens, quinoa, or cabbage slaw depending on the meal you want.
Sauce Tips: Simmer the coconut sauce over medium heat and avoid boiling hard so the texture stays smooth.
Meal Prep: Pack the chicken, base, toppings, and creamy drizzle in separate compartments for fresher lunches.