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