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
Scale
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.
