If you have been searching for a vibrant, flavor-packed dish that feels both comforting and exciting, then look no further than this Sweet Chili Chicken Rice Bowls Recipe. Think tender, juicy chicken pieces tossed in a perfectly balanced sweet chili sauce, served over a bed of fluffy jasmine rice and colorful fresh vegetables. Every bite is loaded with a delightful harmony of sweetness, subtle heat, and a satisfying crunch. This recipe not only comes together in under an hour but delivers a gorgeous plate that’s as inviting to the eyes as it is to the palate. Trust me, once you try this recipe, it’s going to become one of your favorite go-to meals for lunch or dinner!
Ingredients You’ll Need
Gathering the right ingredients is the first step to making your Sweet Chili Chicken Rice Bowls Recipe come alive. Each component plays a key role—whether it’s the juicy chicken thighs for succulent protein, the aromatic garlic and ginger for that warm, zingy base, or the fresh assortment of vegetables that add texture and vibrant color. The combination is simple yet thoughtfully balanced to keep each bowl fresh, flavorful, and visually stunning.
- Boneless skinless chicken thighs or breasts: Choose thighs for extra juiciness and flavor, cut into 1-inch pieces for quick cooking.
- Salt and black pepper: Essential seasonings that bring out the natural flavor of the chicken.
- Cornstarch: Helps create a light crisp coating on the chicken that clings to the sauce beautifully.
- Soy sauce (low-sodium preferred): Provides umami depth without overpowering the sweetness.
- Vegetable oil (or canola/avocado oil): Ideal for marinating and cooking due to its neutral flavor.
- Garlic and fresh ginger: These aromatics infuse the dish with fresh, pungent warmth that complements the sweet chili sauce.
- Thai sweet chili sauce: The star of the recipe, offering a perfect balance of sweet, tangy, and mildly spicy notes.
- Rice vinegar or lime juice: Adds brightness and a touch of acidity to balance the sweetness.
- Honey or brown sugar (optional): For enhancing the natural sweetness if desired.
- Sriracha or other hot sauce (optional): Gives the dish an extra kick if you like it spicy.
- Jasmine rice: Light and fragrant rice that serves as the perfect base for the bowls.
- Vegetables like shredded carrots, red bell pepper, cucumber, broccoli, and purple cabbage: Bring freshness, crunch, and color contrast.
- Toasted sesame seeds and fresh cilantro: For garnishing and adding nutty, herbal layers.
- Lime wedges: To squeeze over and add vibrant acidity just before eating.
- Crushed roasted peanuts or cashews (optional): To sprinkle on top for satisfying crunch.
How to Make Sweet Chili Chicken Rice Bowls Recipe
Step 1: Prepare the Rice
Start by rinsing your jasmine rice under cold water a few times to wash away excess starch, ensuring your rice will be fluffy and separate once cooked. Combine the rinsed rice, water, and a pinch of salt in a saucepan, adding a little oil or butter for taste if you like. Bring it to a boil, then lower to a simmer covered with a tight lid. After cooking, allow the rice to rest off the heat to finish steaming; this step is key for perfect texture.
Step 2: Marinate the Chicken
While the rice is cooking, get your chicken ready by tossing the pieces with salt, black pepper, cornstarch, soy sauce, and oil. This simple marinade not only seasons the chicken but helps the sauce stick to every bite. Let it sit for at least 10-15 minutes, or up to 4 hours if you want to prep ahead. This step is where flavors start building toward deliciousness!
Step 3: Prep the Veggies and Garnishes
Next, get all your fresh vegetables ready—shred, slice, and steam as needed. Quickly blanching broccoli locks in its bright color and crisp texture, so it complements the tender chicken perfectly. Set everything aside so you have all the vibrant components ready to assemble once the chicken is cooked.
Step 4: Mix the Sweet Chili Sauce
Combine the classic Thai sweet chili sauce with soy sauce, rice vinegar or lime juice, and honey or brown sugar if you prefer it sweeter. Add sriracha if you want a spicier twist. Thin the sauce slightly with water if it’s too thick for coating, or prepare a cornstarch slurry if you fancy a glossy, clingier glaze at the end.
Step 5: Cook the Chicken
Heat oil in a large pan and add the marinated chicken in batches to avoid overcrowding, which helps develop a golden sear. After the chicken is lightly browned and mostly cooked, move it to the edges and cook your garlic and ginger briefly in the center so their fragrances infuse the dish without burning. Then toss it all together for a flavorful base.
Step 6: Add the Sauce and Glaze the Chicken
Pour your prepared sweet chili sauce mixture over the chicken and let it simmer gently. If using the cornstarch slurry, add it now to thicken the sauce. Allow it to bubble for a few minutes until glossy, luscious, and fully coating each piece. Taste and adjust with lime, soy sauce, or extra sweet chili sauce as desired—this moment lets you personalize your bowl’s flavor.
Step 7: Assemble the Bowls
Spoon the fluffy jasmine rice into bowls, then artfully arrange the fresh vegetables atop. Load with the saucy, tender chicken and drizzle any remaining sauce over the top. Finish off with crisp green onions, toasted sesame seeds, fresh cilantro, and crushed nuts for a perfect balance of textures and flavors. Serve with lime wedges and extra sweet chili sauce on the side for that final zing.
How to Serve Sweet Chili Chicken Rice Bowls Recipe
Garnishes
The garnishes truly elevate this Sweet Chili Chicken Rice Bowls Recipe beyond the ordinary. Fresh cilantro brings a burst of herbaceous brightness, toasted sesame seeds add nutty warmth, and crushed peanuts or cashews introduce a delightful crunch. A squeeze of lime right before digging in wakes up the entire bowl, highlighting the sweet and tangy elements of the sauce.
Side Dishes
This dish is wonderfully complete on its own, but for a more robust meal, consider serving it alongside a light cucumber salad or steamed edamame. These refreshing sides complement the savory-sweet flavors and make the meal feel more balanced, keeping the palate engaged without heavy additions.
Creative Ways to Present
If you want to wow friends or family, serve the Sweet Chili Chicken Rice Bowls Recipe in individual mason jars layered beautifully to show off the vibrant colors. Alternatively, turn it into a shared family-style platter where everyone scoops from a big bowl, encouraging a fun and interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Sweet Chili Chicken Rice Bowls wholesome by storing rice and chicken together in airtight containers. Fresh vegetables with high water content are best kept separately to avoid sogginess. Stored properly in the refrigerator, leftovers remain tasty for 3 to 4 days, making this recipe excellent for planned lunches or dinners.
Freezing
While the cooked chicken and sauce freeze well individually, it’s best not to freeze the fresh veggies or rice in the bowls as textures can change upon thawing. Freeze chicken and sauce in portioned containers with rice separate, and thaw overnight in the refrigerator when ready to eat.
Reheating
Reheat your leftovers gently in the microwave, stirring halfway for even warming. Add fresh vegetables and garnishes just before serving to maintain their crunch and brightness. A quick squeeze of lime after reheating enhances flavor and refreshes the dish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine and will cook a little faster. Thighs just tend to be juicier and more forgiving in this dish, but either cuts make a delicious Sweet Chili Chicken Rice Bowls Recipe.
How spicy is this recipe?
This dish is pleasantly sweet with a mild kick, but you can easily adjust the heat level by adding more or less sriracha or hot sauce according to your taste.
Can I make this recipe vegetarian?
Yes, swap the chicken for tofu or tempeh, and use a vegetarian sweet chili sauce. Pan-fry the tofu until crispy before adding the sauce for the best texture.
Is jasmine rice necessary?
While jasmine rice is fragrant and traditional here, you can substitute long-grain white rice or even brown rice if you prefer. Just adjust cooking times accordingly.
How do I prevent the sauce from being too runny?
Use the cornstarch slurry added toward the end of cooking to thicken the sauce perfectly, giving it that glossy finish that clings to the chicken deliciously.
Final Thoughts
I cannot recommend this Sweet Chili Chicken Rice Bowls Recipe enough—it’s colorful, comforting, and packed with balanced flavors that make every meal feel like a special occasion. Whether you are cooking for yourself, your family, or friends, it’s a recipe that’s sure to bring smiles to the table. So grab those simple ingredients and dive into making this delightful bowl; your taste buds will thank you for it!
Print
Sweet Chili Chicken Rice Bowls Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
Sweet Chili Chicken Rice Bowls combine tender, marinated chicken pieces cooked in a vibrant sweet chili sauce, served over fluffy jasmine rice and topped with a colorful medley of fresh and steamed vegetables. This dish is bursting with flavor, balancing sweet, tangy, and spicy notes, perfect for a wholesome and satisfying meal that can be easily prepped ahead.
Ingredients
For the chicken and sauce:
- 1.5 lb (680 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp soy sauce (low-sodium preferred)
- 1 tbsp vegetable oil (or canola/avocado oil) for marinating
- 1–2 tbsp vegetable oil (or other neutral oil) for cooking
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced or grated (optional but recommended)
- 1/2 cup Thai sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp honey or brown sugar (optional, for extra sweetness)
- 1 tsp sriracha or other hot sauce (optional, for more heat)
- 2–3 tbsp water (to thin the sauce, as needed)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry, optional for thicker sauce)
For the rice:
- 1.5 cups uncooked jasmine rice (or long-grain white rice)
- 2.5–3 cups water (according to rice package directions)
- 1/2 tsp salt
- 1 tsp neutral oil or 1 tbsp butter (optional, for flavor and texture)
For the vegetables:
- 1 cup shredded carrots (or matchstick carrots)
- 1 red bell pepper, thinly sliced
- 1 small cucumber, thinly sliced or cut into half-moons
- 1 cup steamed or blanched broccoli florets (fresh or frozen)
- 1/2 cup purple cabbage, finely shredded (optional, for color and crunch)
- 2 green onions, thinly sliced (for topping)
For garnish and serving:
- 2–3 tbsp toasted sesame seeds (white, black, or mixed)
- Fresh cilantro leaves, roughly chopped (about 1/4 cup)
- Lime wedges, for squeezing over bowls
- Extra sweet chili sauce, for drizzling
- Crushed roasted peanuts or cashews (optional, for extra crunch)
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water 2–3 times until the water runs mostly clear to remove excess starch for fluffier rice. In a medium saucepan, combine rinsed rice, water, salt, and oil or butter if using. Bring to a gentle boil over medium-high heat, then reduce to low, cover with a tight-fitting lid, and simmer for 15 minutes or according to package directions. Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.
- Marinate the chicken: Place chicken pieces in a medium bowl. Add salt, black pepper, cornstarch, soy sauce, and 1 tbsp oil. Toss well to coat all pieces evenly. Let marinate for at least 10–15 minutes at room temperature or up to 4 hours refrigerated while prepping vegetables.
- Prep the vegetables and garnishes: Shred the carrots and cabbage, thinly slice the red bell pepper and cucumber, and cut broccoli into small florets. If using fresh broccoli, steam or blanch in boiling water for 2–3 minutes until bright green and crisp-tender, then plunge into cold water to stop cooking. Thinly slice green onions and roughly chop cilantro. Set all aside for assembly.
- Make the sweet chili sauce mixture: In a small bowl, combine Thai sweet chili sauce, soy sauce, rice vinegar, and honey or brown sugar if using. Add sriracha or hot sauce for extra heat if desired. Stir in 2–3 tbsp water if sauce is thick to loosen. Prepare cornstarch slurry (1 tsp cornstarch + 1 tbsp water) for optional thicker glaze and set aside.
- Cook the chicken: Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat. Once hot and shimmering, add marinated chicken in a single layer, cooking in batches if necessary. Let sear undisturbed for 2–3 minutes until browned, then stir-fry for another 3–5 minutes until mostly cooked and golden.
- Add aromatics: Push chicken to the edges of the pan, add minced garlic and ginger to the center, cooking for about 30 seconds until fragrant while stirring to prevent burning. Mix garlic and ginger with chicken.
- Add the sauce and glaze the chicken: Pour the sweet chili sauce mixture over the chicken, tossing to coat evenly. Bring to a simmer over medium heat. If using slurry, drizzle it in while stirring. Allow sauce to bubble for 2–3 minutes until thickened and glossy. Ensure chicken is fully cooked (internal temp 165°F/74°C). Adjust seasoning with additional soy sauce, lime, or sweet chili sauce as needed.
- Assemble the bowls: Divide hot rice among serving bowls. Arrange shredded carrots, bell pepper strips, cucumber slices, broccoli florets, and cabbage if using on top. Spoon sweet chili chicken over vegetables and rice, drizzling extra sauce as desired. Garnish with sliced green onions, toasted sesame seeds, chopped cilantro, and optional crushed peanuts or cashews. Serve with lime wedges and extra sweet chili sauce on the side.
- Optional make-ahead and meal prep: Let chicken and rice cool slightly, then portion into airtight containers along with cooked vegetables. Keep high-water fresh veggies like cucumber separate and add before serving to maintain crispness. Store refrigerated up to 3–4 days. Reheat chicken and rice together in the microwave, then top with fresh veggies, herbs, and sauces before serving.
Notes
- Marinate chicken for at least 10–15 minutes to enhance flavor, but up to 4 hours for deeper taste and tenderness.
- Use low-sodium soy sauce to control saltiness and adjust seasoning to taste at the end.
- Adjust the spiciness by varying the amount of sriracha or hot sauce added.
- Steaming or blanching broccoli preserves vibrant color and crisp-tender texture.
- For thicker sauce, cornstarch slurry helps create a glossy finish that clings well to the chicken.
- Store fresh vegetables separately when meal prepping to keep them crisp.
- This recipe works well with either chicken thighs or breasts, though thighs offer more juiciness.
- Optional garnishes like peanuts or cashews add delightful crunch but can be omitted for a nut-free version.
