Description

So you know those days when you want something that tastes like it came from a trendy health-conscious restaurant, but you also want actual flavor and not just sad lettuce? This bowl is basically the answer to that prayer. We’re talking perfectly caramelized chicken glazed in a sweet and spicy sauce that’ll make you question every other chicken recipe you’ve ever made, sitting on top of fluffy rice with all the colorful vegetables your Instagram heart desires, then drizzled with a coconut lime sauce so good you’ll want to drink it straight.

This isn’t just a bowl – it’s a whole mood. It’s what happens when Asian-inspired flavors decide to throw a pool party with tropical vibes and fresh vegetables. It’s healthy-ish but doesn’t taste like punishment, and it’s pretty enough to make your coworkers jealous of your lunch game.

Ingredients

Scale

For the Sweet Chili Chicken:

1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil

For the Sweet Chili Glaze:

1/3 cup sweet chili sauce (the good stuff from the Asian aisle)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
1/4 tsp red pepper flakes (optional)

For the Coconut Lime Drizzle:

1/2 cup canned coconut milk (full-fat)
2 tbsp fresh lime juice
1 tbsp honey
1 tsp lime zest
1/4 tsp salt
2 tbsp fresh cilantro, finely chopped

For the Bowl Assembly:

3 cups cooked jasmine rice (or rice of choice)
2 cups broccoli florets, steamed
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
1 cucumber, diced
1 cup edamame, shelled and cooked
1/2 red cabbage, thinly sliced
1 avocado, sliced

For the Final Touches:

Sesame seeds (white and black if you’re fancy)
Fresh cilantro leaves
Sliced green onions
Lime wedges
Crushed peanuts (optional but amazing)

Instructions

Step 1: Chicken Prep Like a Pro

Pat chicken thighs dry and cut into bite-sized pieces. In a large bowl, toss chicken with cornstarch, salt, and pepper until evenly coated. This cornstarch coating is going to give you the most incredible caramelized exterior, so don’t skip it.

Step 2: Sweet Chili Glaze of Dreams

In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes if you’re using them. This sauce should taste like sweet, spicy, tangy perfection. Adjust honey or chili sauce to your preference.

Step 3: Coconut Lime Heaven

In another small bowl, whisk together coconut milk, lime juice, honey, lime zest, salt, and chopped cilantro. This should be creamy, bright, and make you want to put it on literally everything. Set aside to let the flavors meld.

Step 4: Chicken Searing Magic

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken in a single layer (don’t overcrowd – work in batches if needed). Let it sear for 3-4 minutes without moving it, then flip and cook another 3-4 minutes until golden brown and cooked through.

Step 5: Glaze Application

Pour the sweet chili glaze over the cooked chicken and toss to coat. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken beautifully. The chicken should be glossy and caramelized. Remove from heat.

Step 6: Bowl Building Artistry

Divide cooked rice among four bowls. Now comes the fun part – arrange your vegetables in sections around the bowl like you’re creating edible art. We’re talking steamed broccoli, julienned carrots, sliced bell peppers, diced cucumber, edamame, and sliced red cabbage.

Step 7: The Grand Assembly

Top each bowl with the glazed sweet chili chicken right in the center. Add sliced avocado because avocado makes everything better.

Step 8: Drizzle and Garnish Like the Artist You Are

Generously drizzle the coconut lime sauce over everything. Sprinkle with sesame seeds, fresh cilantro, sliced green onions, and crushed peanuts if you’re using them. Serve with lime wedges because fresh lime juice makes everything pop.

Notes

Don’t Skip the Cornstarch: It creates that amazing caramelized coating that makes restaurant chicken so good.

High Heat for Chicken: You want a good sear, not steamed chicken. Don’t overcrowd the pan.

Vegetable Flexibility: Use whatever vegetables you have – snap peas, mushrooms, bean sprouts, or roasted sweet potatoes all work beautifully.

Rice Perfection: Day-old rice actually works better for bowls because it’s less sticky and holds up better under all those toppings.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: ~485 kcal
Fat: ~18g
Carbohydrates: ~52g
Protein: ~32g