Description
Sweet Chili Chicken Rice Bowls with Chicken Thighs combine juicy, tender chicken glazed in sticky sweet‑chili sauce with fluffy rice and crisp vegetables for a colorful, flavorful, and satisfying one‑bowl meal. The sweet‑savory glaze balances heat and sweetness, making this dish perfect for quick weeknight dinners or easy meal prep.
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)
Instructions
- Season chicken thighs with salt and pepper.
- Heat oil in a skillet over medium heat. Add the chicken thighs and sear until golden on both sides, about 6–8 minutes per side (depending on thickness), until cooked through.
- Once chicken is cooked, reduce heat slightly and add minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in sweet chili sauce and soy sauce (and rice vinegar or lime juice if using). Stir to coat the chicken and simmer until sauce becomes glossy and slightly thickened, turning chicken to glaze both sides.
- Remove chicken from the skillet and let it rest for a few minutes, then slice into strips.
- To build the bowls: add a portion of cooked rice to each bowl, arrange cucumber, carrots, red bell pepper beside the rice, then top with sliced chicken.
- Sprinkle with chopped green onions, cilantro (if using), and sesame seeds. Serve immediately.
Notes
- Substitute rice with quinoa or cauliflower rice for a lighter or lower-carb option.
- Add sliced avocado, edamame, or pineapple chunks for extra flavor and texture.
- For more heat, stir a little sriracha or crushed red pepper into the sauce before glazing the chicken.
- You can bake the chicken thighs at 400 °F (200 °C) for 25–30 minutes instead of pan-searing; then brush with glaze and broil briefly for caramelization.
- Store cooked chicken and rice separately from fresh vegetables for up to 3–4 days; assemble bowls just before eating for best texture.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 630
- Sugar: 12g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg
