Name: Sweet Chili Chicken Rice Bowls with Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian‑Inspired / Fusion
Ingredients: 1 lb (about 4‑5) boneless, skinless chicken thighs; Salt and black pepper, to taste; 2 tbsp olive oil or sesame oil; 3 cloves garlic, minced; ½ cup sweet chili sauce (store-bought or homemade); 1 tbsp soy sauce; 1 tsp rice vinegar or juice of ½ lime (optional for brightness); 3 cups cooked rice (white or brown); 1 cup cucumber, thinly sliced; 1 cup shredded or ribboned carrots; 1 red bell pepper, sliced; 2 green onions (scallions), chopped; 2 tbsp fresh cilantro or parsley (optional); 1 tbsp sesame seeds (for garnish)

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Sweet Chili Chicken Rice Bowls with Chicken Thighs are a flavor-packed, satisfying meal that I love to make when I’m craving something sweet, savory, and a little spicy. The chicken thighs stay juicy and tender, soaking up a glossy sweet chili glaze that’s sticky and irresistible. Paired with fluffy rice and crisp veggies, it’s a complete, colorful meal in one bowl — perfect for weeknights or meal prep.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple but delivers on flavor every time. The sweet chili sauce gives the chicken a delicious balance of tangy heat and caramelized sweetness, and chicken thighs are perfect because they stay moist and tender. I can mix and match the veggies based on what I have, making this bowl super flexible and family-friendly. It’s also quick to make and great for leftovers. Sweet Chili Chicken Rice Bowls with Chicken Thighs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless, skinless chicken thighs
Salt and pepper
Garlic, minced
Olive oil or sesame oil
Sweet chili sauce (store-bought or homemade)
Soy sauce
Rice vinegar or lime juice (optional, for brightness)

For the bowls:

Cooked white or brown rice
Cucumber, thinly sliced
Carrot ribbons or shredded carrots
Red bell pepper, sliced
Green onions, chopped
Fresh cilantro or mint (optional)
Sesame seeds (for garnish)

Directions

I season the chicken thighs with salt and pepper, then sear them in a skillet over medium heat with oil until golden on both sides and cooked through — about 6–8 minutes per side depending on thickness.
Once the chicken is cooked, I reduce the heat and add garlic to the pan, stirring for 30 seconds until fragrant.
I pour in sweet chili sauce and a splash of soy sauce, letting it simmer and coat the chicken until glossy and sticky. A splash of rice vinegar or lime juice adds brightness if I want a tangy kick.
I remove the chicken and slice it into strips.
To build the bowls, I add a scoop of rice, top with the glazed chicken, and arrange the fresh veggies around it.
I finish with a sprinkle of sesame seeds, green onions, and fresh herbs if I have them on hand.

Servings and timing

This recipe makes 4 bowls and takes about 30 minutes from start to finish — perfect for a fast and flavorful dinner.

Variations

Sometimes I use quinoa or cauliflower rice instead of white rice. I’ve also added avocado, edamame, or a drizzle of spicy mayo for extra richness. If I want more heat, I mix in a bit of sriracha or crushed red pepper to the sweet chili glaze. For a more tropical twist, I sometimes add pineapple chunks to the bowls.

Storage/Reheating

I store the chicken and rice separately from the fresh veggies to keep everything crisp. It lasts up to 3–4 days in the fridge. To reheat, I warm the chicken and rice in the microwave or skillet, then assemble the bowl with fresh toppings. Sweet Chili Chicken Rice Bowls with Chicken Thighs

FAQs

Can I bake the chicken instead of pan-searing?

Yes, I bake the seasoned thighs at 400°F (200°C) for 25–30 minutes, then brush them with the sweet chili glaze and broil for a few minutes to caramelize.

What kind of sweet chili sauce works best?

I use Thai-style sweet chili sauce — it’s thick, tangy, and mildly spicy. Homemade or store-bought both work great.

Can I use chicken breast instead?

Yes, but I prefer thighs for their juiciness. If using breasts, I slice them thinly or pound them evenly so they cook faster and don’t dry out.

Is this meal spicy?

It has mild heat from the sweet chili sauce. I can increase the spice level with hot sauce or chili flakes if I like it spicier.

Can I make this ahead for meal prep?

Definitely. I cook the chicken and rice in advance, store them in containers, and add the veggies fresh before serving for the best texture.

Conclusion

Sweet Chili Chicken Rice Bowls with Chicken Thighs are one of my favorite fast and flavorful meals. They’re colorful, customizable, and packed with that irresistible sweet-and-spicy glaze. Whether I’m meal-prepping for the week or putting together a quick dinner, this bowl always hits the spot and keeps everyone at the table happy.