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Sweet Chili Chicken Rice Bowls - A Bright, Flavor-Packed Weeknight Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1/3 cup sweet chili sauce (Thai-style)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (optional, for extra gloss and sweetness)
  • 2 teaspoons sriracha (optional, for more heat)
  • 2 teaspoons fresh lime juice (plus extra wedges for serving)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 2 tablespoons cornstarch (for coating the chicken)
  • 2 tablespoons neutral oil (canola, avocado, or peanut)
  • 3 cups cooked rice (jasmine or basmati; brown rice works too)
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans, trimmed
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 tablespoon sesame seeds (optional)
  • Salt and pepper, to taste

Method
 

  1. Cook the rice. Start your rice so it’s ready when the chicken is done. Keep it warm and fluffy. A small splash of rice vinegar or a pinch of salt in the water boosts flavor.
  2. Mix the sauce. In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, sriracha, lime juice, garlic, and ginger. Taste and adjust. If you like it spicier, add more sriracha. If it’s too tangy, add a touch more honey.
  3. Prep the chicken. Pat the chicken dry and season with a pinch of salt and pepper. Toss with cornstarch until lightly coated. This helps the chicken brown and thickens the sauce later.
  4. Stir-fry the vegetables. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and snap peas. Cook 2–3 minutes until crisp-tender. Transfer to a plate.
  5. Sear the chicken. Add the remaining oil. Add the chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until golden and cooked through. Don’t overcrowd the pan; work in batches if needed.
  6. Add the sauce. Pour the sauce into the skillet. Stir to coat. Simmer 1–2 minutes until glossy and slightly thickened. Return vegetables to the pan and toss to combine.
  7. Assemble the bowls. Spoon rice into bowls. Top with sweet chili chicken and veggies. Finish with green onions, cilantro, sesame seeds, and lime wedges. Serve immediately.