Tangy Sweet Chili Chicken Rice Bowls Recipe (Print Version)

Create delicious Sweet Chili Chicken Rice Bowls! Tender chicken, vibrant sauce, and fresh toppings for a satisfying, easy weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - Boneless, Skinless Chicken Thighs (about 1.5 lbs)
02 - Jasmine Rice (1.5 cups)
03 - Sweet Chili Sauce (1/2 cup)
04 - Low-Sodium Soy Sauce (2 tbsp)

→ Flavor Boosters

05 - Fresh Garlic (4 cloves, minced)
06 - Fresh Ginger (1 tbsp, grated)
07 - Rice Vinegar (1 tbsp)
08 - Sesame Oil (1 tsp)

→ Garnish & Finishing Touches

09 - Green Onions (2, sliced)
10 - Sesame Seeds (1 tbsp, toasted)
11 - Fresh Cilantro (1/4 cup, chopped)

→ Pantry Staples

12 - Vegetable Oil (for cooking)
13 - Salt and Black Pepper (to taste)

# Instructions:

01 - Alright, first things first, let's get that rice going for our meal. Rinse your jasmine rice under cold water until it runs clear – this helps with fluffiness, trust me. Then, cook it according to package directions. I usually do 1 cup rice to 1.5 cups water, bring it to a boil, then cover and simmer for 12-15 minutes. Resist the urge to peek! That steam is crucial. I always forget to salt the water here, so learn from my mistakes...
02 - While the rice is doing its thing, grab your chicken thighs. Pat them super dry with paper towels – this is key for getting a nice sear later. Cut them into bite-sized pieces, maybe 1-inch chunks. I find this size cooks evenly and gets perfectly coated in that sweet chili goodness. Don't worry if they're not perfectly uniform; a little rustic charm is welcome in my kitchen.
03 - Heat a large skillet or wok over medium-high heat with a splash of oil. Once shimmering, toss in your minced garlic and grated ginger. Oh, the smell! Sauté for about 30 seconds until fragrant, but don't let it burn. Then, add your chicken pieces. Spread them out and let them get a nice golden-brown sear on all sides. This is where the magic starts to happen for this sweet chili chicken.
04 - Once the chicken is mostly cooked through, it's time for the star of the show! Pour in your sweet chili sauce, soy sauce, and rice vinegar. Stir it all together, scraping up any delicious browned bits from the bottom of the pan. Let it simmer gently for about 5-7 minutes, stirring occasionally, until the sauce thickens and beautifully coats the chicken. It should look glossy and inviting.
05 - Now for the fun part! Fluff your cooked jasmine rice with a fork. Divide it among your serving bowls. Spoon a generous amount of that sticky, saucy sweet chili chicken over the rice. Honestly, this is where I get a little heavy-handed, because who doesn't want more sauce?
06 - Finish off your bowls with a sprinkle of sliced green onions, toasted sesame seeds, and a flourish of fresh cilantro if you're feeling fancy (or just love it like I do!). A tiny drizzle of sesame oil right before serving adds that final, irresistible aroma. Serve immediately and watch everyone dig in!

# Notes:

01 - Patting the chicken dry is a small step that makes a huge impact on browning and texture.
02 - Store cooked chicken and rice separately for best leftover quality.
03 - A tiny splash of apple cider vinegar can substitute rice vinegar in a pinch, but flavor will vary.
04 - Serve with a simple cucumber salad for a refreshing contrast.

# Tools You'll Need:

01 - Large skillet or wok
02 - Medium saucepan with lid
03 - Cutting board
04 - Sharp knife
05 - Grater

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 20g
Total Carbohydrate: 65g
Protein: 30g

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