Marry Me Sweet Chili Chicken (Printer-friendly)

Juicy sweet chili chicken, crisp veggies, and creamy coconut lime drizzle come together in a vibrant bowl.

# What You'll Need:

→ Chicken

01 - 1¼ lbs boneless, skinless chicken breasts or thighs
02 - ½ tsp salt
03 - ¼ tsp black pepper
04 - 1 tbsp cornstarch
05 - 1 tbsp vegetable oil

→ Sweet Chili Sauce

06 - ½ cup sweet chili sauce
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp honey
10 - 1 tsp grated fresh ginger
11 - 1 clove garlic, minced

→ Coconut Lime Drizzle

12 - ½ cup full-fat canned coconut milk
13 - 1 tbsp lime juice
14 - 1 tsp lime zest
15 - 1 tsp honey
16 - Pinch of salt

→ Bowl Base & Toppings

17 - 2 cups cooked jasmine rice
18 - 1 cup shredded purple cabbage
19 - 1 cup julienned carrots
20 - 1 cup sliced cucumber
21 - ¼ cup chopped fresh cilantro
22 - 2 tbsp toasted sesame seeds
23 - 1 lime cut into wedges

# How to Prepare:

01 - Pat chicken dry and cut into bite-sized pieces. Season with salt and pepper, then toss with cornstarch until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes until golden and cooked through, turning once. Remove and set aside.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, ginger, and garlic until combined.
04 - Return chicken to the skillet. Pour sauce over chicken and toss to coat. Cook for 2–3 minutes until sauce thickens and glazes the chicken. Remove from heat.
05 - In a bowl, whisk together coconut milk, lime juice, lime zest, honey, and salt until smooth and creamy.
06 - Divide cooked rice among four bowls. Top each with sweet chili chicken, cabbage, carrots, and cucumber.
07 - Drizzle with coconut lime sauce, sprinkle with cilantro and toasted sesame seeds. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The sweet chili glaze creates this gorgeous sticky coating that makes restaurant-style chicken feel totally achievable at home
  • You get that perfect contrast between warm, spiced chicken and cool, crisp vegetables in every single bite
  • The coconut lime drizzle is the kind of sauce you will want to put on everything afterwards
02 -
  • The cornstarch coating is what makes the restaurant-style sear happen, so do not skip this step
  • Work in batches if your skillet is crowded because the chicken will steam instead of sear
  • The sauce thickens quickly once it hits the hot pan, so have your bowls ready to go
03 -
  • Use regular soy sauce for the best flavor, but tamari works perfectly if you need gluten-free
  • Toasting your own sesame seeds in a dry pan takes just minutes and makes such a difference
  • The chicken glaze thickens as it cools, which is actually perfect for leftovers the next day

Go Back