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Sweet Chili Chicken Rice Bowls

Delicious Sweet Chili Chicken Rice Bowls for Your Next Meal!

These Sweet Chili Chicken Rice Bowls are a quick, flavorful solution for weeknight dinners, combining tender chicken, vibrant veggies, and fluffy jasmine rice in one delightful bowl.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs or breasts Thighs for juiciness; breasts for leanness.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 teaspoon black pepper Adds a gentle kick.
  • 1 tablespoon cornstarch Helps achieve a crispy exterior.
  • 1 tablespoon soy sauce Use low-sodium.
  • 1 tablespoon vegetable oil Can substitute with canola or avocado.
For the Sauce
  • 0.5 cup sweet chili sauce Provides sweetness and heat.
  • 2 tablespoon soy sauce Adds depth.
  • 1 tablespoon rice vinegar Brightens sauce; lime juice can substitute.
  • 1 tablespoon honey or brown sugar Optional for added sweetness.
  • 1 teaspoon sriracha or other hot sauce For spicy kick.
  • 2-3 tablespoon water Add to reach desired consistency.
  • 1 teaspoon cornstarch mixed with water Use for thicker sauce if desired.
For the Rice
  • 1.5 cups uncooked jasmine rice Fragrant base.
  • 2.5-3 cups water Follow package directions.
  • 0.5 teaspoon salt Enhances rice flavor.
  • 1 teaspoon neutral oil or butter Optional for richness.
For the Toppings
  • 1 cup shredded carrots Adds color and crunch.
  • 1 medium red bell pepper Offers sweetness.
  • 1 small cucumber Refreshes the dish.
  • 1 cup steamed or blanched broccoli florets Sneaks in greens.
  • 0.5 cup purple cabbage Optional for color.
  • 2 stalks green onions Fresh garnish.
  • 1 tablespoon toasted sesame seeds Adds nutty flavor.
  • 0.25 cup fresh cilantro leaves Adds freshness.
  • 2 pieces lime wedges For squeezing.
  • extra sweet chili sauce For drizzle.
  • 0.5 cup crushed roasted peanuts or cashews Optional for texture.

Equipment

  • Medium saucepan
  • large skillet
  • Medium bowl
  • small bowl

Method
 

Preparation Steps
  1. Rinse jasmine rice under cold water 2-3 times until clear. Combine rinsed rice with water and salt in a medium saucepan. Bring to boil, cover, reduce heat, and simmer for 15 minutes. Let rest for 10 minutes before fluffing.
  2. Combine chicken pieces with salt, pepper, cornstarch, soy sauce, and vegetable oil in a bowl. Marinate for at least 10-15 minutes or up to 4 hours for deeper flavor.
  3. Shred carrots, slice bell pepper and cucumber, and prepare broccoli. Set aside.
  4. Whisk sweet chili sauce, soy sauce, rice vinegar, honey or brown sugar, and sriracha in a small bowl. Adjust thickness with water or cornstarch slurry.
  5. Heat vegetable oil in a skillet and add marinated chicken in batches. Sear, then stir-fry until cooked through, reaching 165°F.
  6. Add garlic and optional ginger to skillet for 30 seconds, then pour in sweet chili sauce and toss chicken. Simmer until thickened.
  7. Assemble bowls with rice, chicken, and toppings. Garnish with green onions, sesame seeds, cilantro, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat safely to 165°F.

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