This Sweet Chili Chicken and Rice Bowl is a fast, flavor-packed weeknight dinner that layers sticky, caramelized chicken over fluffy jasmine rice with bright, crisp-tender veggies. It’s the perfect balance of sweet, savory, and a little heat, all in one colorful, satisfying bowl that feels like takeout but comes straight from your own kitchen.
Ingredients
- 1 lb boneless, skinless chicken thighs, trimmed
- 1 cup jasmine rice, rinsed
- 2 cups chicken broth (or water with bouillon)
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup sliced bell peppers (any color)
- 1 cup broccoli florets
- 1/4 cup chopped green onions
- 1–2 tsp sesame seeds, for garnish
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes for extra heat
Instructions
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs mostly clear. In a medium saucepan, bring the chicken broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15–20 minutes until tender and the liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
- Marinate the Chicken: In a medium bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, grated ginger, minced garlic, a pinch of salt, and black pepper. Add the chicken thighs and toss to coat evenly. Marinate for 15–30 minutes (or up to 2 hours in the fridge) to build flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add a light drizzle of oil if needed. Shake excess marinade off the chicken (reserve leftover marinade) and place thighs in the hot skillet. Cook 5–7 minutes per side, until cooked through and deeply caramelized. If desired, pour the reserved marinade into the pan during the last 2–3 minutes to thicken into a sticky glaze. Transfer chicken to a plate, rest for 5 minutes, then slice.
- Cook the Vegetables: In the same skillet (do not wipe it out), add the bell peppers and broccoli. Stir-fry over medium-high heat for 3–4 minutes, until the veggies are bright and crisp-tender. Season lightly with salt and pepper. Add a splash of water if the pan gets too dry.
- Assemble the Bowls: Divide the jasmine rice among 4 bowls. Top each with sliced sweet chili chicken and a generous portion of stir-fried vegetables.
- Garnish and Serve: Sprinkle bowls with chopped green onions and sesame seeds. Taste and adjust with extra sweet chili sauce or soy sauce if you like, then serve hot.
Variation
- Swap the Protein: Use thinly sliced flank steak, shrimp, or extra-firm tofu instead of chicken. Adjust cook times so the protein cooks through but stays tender.
- Veggie-Packed Version: Add snap peas, shredded carrots, baby corn, or mushrooms to the stir-fry for extra color and crunch.
- Spicy Upgrade: Stir a teaspoon of sriracha or a pinch of red pepper flakes into the marinade and drizzle extra over the finished bowls for more heat.
Cooking Notes
- Dry the chicken lightly with paper towels before marinating so the sauce clings better and caramelizes instead of steaming.
- Let the pan get hot before adding the chicken; this helps create that sticky, golden crust and keeps the meat from sticking.
- Cut the vegetables into similar-sized pieces so they cook evenly and stay crisp-tender without going soggy.
Serving Suggestions
- Serve with lime wedges on the side; a quick squeeze over the bowl brightens the sweet and savory flavors.
- Add a cool element like sliced cucumber, shredded lettuce, or a simple Asian-style slaw to contrast the warm rice and chicken.
- Top with extras such as chopped cilantro, crushed peanuts or cashews, or a drizzle of spicy mayo for a restaurant-style touch.
Tips
- Start the rice first so it cooks while you marinate and sear the chicken; everything will be ready at the same time.
- Slice the chicken against the grain after resting; this keeps each bite tender and juicy in the bowl.
- For meal prep, portion rice, chicken, and veggies into containers, keep garnishes separate, and add fresh toppings after reheating.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 22–25 g
- Sodium: 750–900 mg
Frequently Asked Questions
- Can I use chicken breast instead of thighs?
Yes. Use boneless, skinless chicken breasts, pound to even thickness, and cook 4–6 minutes per side, depending on thickness, until just cooked through. - Can I make this ahead for meal prep?
Absolutely. Store cooked rice, chicken, and veggies together or separately in airtight containers for up to 3 days. Reheat gently and add fresh garnishes when serving. - How can I make this gluten-free?
Use certified gluten-free soy sauce or tamari, and double-check that your sweet chili sauce and broth are gluten-free. - Can I cook the rice in a rice cooker?
Yes. Rinse the rice, then cook 1 cup jasmine rice with 2 cups broth (or according to your cooker’s instructions) and fluff when done.
Conclusion
These Sweet Chili Chicken and Rice Bowls deliver sticky, caramelized chicken, fluffy jasmine rice, and vibrant veggies in one easy, weeknight-friendly meal. Balanced with sweetness, savoriness, and just enough heat, they’re perfect for meal prep or a cozy dinner at home, and endlessly customizable with your favorite vegetables and toppings.
Print
Sweet Chili Chicken and Rice Bowls
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Sweet Chili Chicken and Rice Bowl is a fast, flavor-packed weeknight dinner that layers sticky, caramelized chicken over fluffy jasmine rice with bright, crisp-tender veggies. It’s the perfect balance of sweet, savory, and a little heat, all in one colorful, satisfying bowl that feels like takeout but comes straight from your own kitchen.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, trimmed
- 1 cup jasmine rice, rinsed
- 2 cups chicken broth (or water with bouillon)
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 cup sliced bell peppers (any color)
- 1 cup broccoli florets
- 1/4 cup chopped green onions
- 1–2 tsp sesame seeds, for garnish
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes for extra heat
Instructions
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs mostly clear. In a medium saucepan, bring the chicken broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 15–20 minutes until tender and the liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
- Marinate the Chicken: In a medium bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, grated ginger, minced garlic, a pinch of salt, and black pepper. Add the chicken thighs and toss to coat evenly. Marinate for 15–30 minutes (or up to 2 hours in the fridge) to build flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add a light drizzle of oil if needed. Shake excess marinade off the chicken (reserve leftover marinade) and place thighs in the hot skillet. Cook 5–7 minutes per side, until cooked through and deeply caramelized. If desired, pour the reserved marinade into the pan during the last 2–3 minutes to thicken into a sticky glaze. Transfer chicken to a plate, rest for 5 minutes, then slice.
- Cook the Vegetables: In the same skillet (do not wipe it out), add the bell peppers and broccoli. Stir-fry over medium-high heat for 3–4 minutes, until the veggies are bright and crisp-tender. Season lightly with salt and pepper. Add a splash of water if the pan gets too dry.
- Assemble the Bowls: Divide the jasmine rice among 4 bowls. Top each with sliced sweet chili chicken and a generous portion of stir-fried vegetables.
- Garnish and Serve: Sprinkle bowls with chopped green onions and sesame seeds. Taste and adjust with extra sweet chili sauce or soy sauce if you like, then serve hot.
Notes
- For a milder bowl, use a sweet chili sauce labeled “mild” and skip extra chili flakes.
- Thin the sweet chili glaze with a tablespoon of water if it gets too thick or sticky in the pan.
- If using salted broth and regular soy sauce, go light on added salt to avoid oversalting the dish.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in a skillet or microwave.
- You can swap chicken thighs for chicken breast; just be careful not to overcook to keep the meat juicy.
- Prep Time: 15 minutes (plus optional marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 380 kcal
- Sugar: 10–12 g (approximate, from sweet chili sauce)
- Sodium: 750–900 mg (approximate, depending on broth and soy sauce)
- Fat: 11–13 g (approximate)
- Saturated Fat: 2–3 g (approximate)
- Unsaturated Fat: 8–10 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 46–50 g (approximate)
- Fiber: 2–3 g (approximate)
- Protein: 22–25 g (approximate)
- Cholesterol: 80–95 mg (approximate)
Keywords: sweet chili chicken, rice bowl, jasmine rice, weeknight dinner, stir-fry, easy chicken recipe, meal prep