Description
Sweet Chili Chicken Rice Bowls with Chicken Thighs are a flavorful, quick, and easy dish featuring tender, juicy chicken thighs coated in a sticky sweet chili glaze, served over fragrant jasmine rice with fresh crunchy vegetables. This balanced meal delivers a perfect harmony of spicy, sweet, and savory tastes ideal for weeknight dinners or gatherings.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 1/3 cup sweet chili sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce (use gluten-free tamari if needed)
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon cooking oil (vegetable or sesame oil)
Rice
- 1.5 cups jasmine or long-grain rice
- Water or broth as per package instructions
Vegetables
- 1 bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup snap peas, trimmed
Garnishes
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Optional: toasted sesame seeds or chopped peanuts
Optional Variations
- Fresh chopped chili or sriracha for extra heat
- Tofu or tempeh as chicken substitute for vegetarian option
- Quinoa, cauliflower rice, or brown rice instead of jasmine rice
- Toasted peanuts or cashews for added crunch
- Basil or mint instead of cilantro as garnish
Instructions
- Prepare the Rice: Cook jasmine or long-grain rice according to package instructions until tender and fluffy. Rinse rice before cooking to remove excess starch and prevent clumping.
- Marinate the Chicken: In a bowl, combine sweet chili sauce, minced garlic, grated ginger, soy sauce, and lime juice. Add boneless skinless chicken thighs and toss until fully coated. Let marinate for at least 10 minutes to absorb the flavors.
- Cook the Chicken: Heat cooking oil in a skillet over medium-high heat. Add the marinated chicken thighs and sear until golden brown and caramelized, about 4-5 minutes per side or until cooked through.
- Prepare the Vegetables: While the chicken cooks, slice bell peppers into thin strips and prepare snap peas and shredded carrots. Either lightly sauté them for 1-2 minutes for a softer texture or keep them raw for extra crunch.
- Assemble the Bowls: Start with a base of warm cooked rice. Top with sliced chicken thighs and arrange prepared vegetables alongside. Drizzle any leftover sauce from the pan on top. Garnish with fresh chopped green onions, cilantro, and optional toasted sesame seeds or peanuts for texture and flavor.
Notes
- Make sure the pan is hot before adding the chicken to get a beautiful caramelized crust.
- Even a short 10-minute marinade intensifies the chicken’s flavor.
- Rinse rice thoroughly before cooking to remove excess starch.
- Add herbs like cilantro or green onions just before serving to preserve freshness and vibrant color.
- Adjust the sweetness by varying the amount of sweet chili sauce or adding a little honey if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: sweet chili chicken, chicken thighs recipe, quick dinner, Asian rice bowl, weeknight meal, gluten-free dinner, spicy sweet chicken
