Ingredients

• Boneless, skinless chicken thighs: I use thighs for these Sweet Chili Chicken Rice Bowls because, honestly, they stay so much juicier than breasts. Plus, they forgive a little overcooking, which is my kind of chicken! Don’t even think about using dry, sad chicken breast, thighs are where the flavor’s at.
• Jasmine rice: This is my go-to for rice bowls. Its fragrant, slightly sticky texture is just perfect for soaking up all that amazing sweet chili sauce. I’ve tried brown rice, and it works, kinda, but the jasmine just feels right here.
• Sweet chili sauce: Okay, this is the star of our Sweet Chili Chicken Rice Bowls! I usually grab the Mae Ploy brand, it has that perfect balance of sweet, spicy, and tangy. I’ve tried making my own from scratch, which was an adventure, but for a weeknight, bottled is a lifesaver.
• Soy sauce: Adds that essential umami depth. I always use low-sodium because I like to control the salt myself. A splash of tamari works beautifully if you’re avoiding gluten, and honestly, you won’t even notice the difference.
• Rice vinegar: That little bit of tanginess brightens everything up. Don’t skip it! I once used apple cider vinegar in a pinch, and it was… interesting. Stick to rice vinegar for that authentic flavor profile.
• Fresh ginger: Oh, the smell of fresh ginger! It brings such a vibrant, zesty warmth to the sauce. I swear, it just wakes up all the other flavors. I always keep a knob in my freezer it grates beautifully when frozen, no peeling needed, seriously!
• Green onions: A sprinkle of chopped green onions adds a lovely mild oniony bite and a pop of color. I love how they look against the rich sauce. I’ve been known to use extra, because why not? More green equals more healthy, right?
• Sesame seeds: Toasted sesame seeds are non-negotiable for me. They add a delicate crunch and a nutty aroma that just elevates these Sweet Chili Chicken Rice Bowls. I once used black sesame seeds by mistake, and it looked super fancy, but white or mixed are my usual.
• Garlic: You know me, garlic goes in everything! Freshly minced, please. The aroma when it hits the pan is just heavenly. I always use a little more than a recipe calls for, because can you ever really have too much garlic?
• Toasted sesame oil: A drizzle of toasted sesame oil right at the end is a game-changer. It adds a deep, nutty richness that ties all the flavors together. A little goes a long way, though, I learned that the hard way when I accidentally poured too much and it overpowered everything, oops!

Instructions

Marinate the Chicken:

First things first, let’s get that chicken ready! Pat your boneless, skinless chicken thighs really dry with some paper towels this helps them get a beautiful sear later. Cut them into bite-sized pieces, about 1-inch chunks, and toss them in a bowl with a tablespoon of soy sauce and a teaspoon of sesame oil. Give it a good mix, then let it hang out for at least 15 minutes while you get everything else going. I usually let mine marinate a bit longer if I have the time, it really makes a difference to the flavor of your Sweet Chili Chicken Rice Bowls.

Start the Rice:

While the chicken is doing its thing, get your jasmine rice cooking according to package directions. I usually do 1 part rice to 1.5 parts water, but check your bag! I always rinse my rice a few times until the water runs clear, it makes for fluffier grains, honestly. Sometimes I forget to salt the water, and then I’m kicking myself later, so don’t be like me! Just a pinch of salt in the cooking water adds so much to the base of these Sweet Chili Chicken Rice Bowls.

Sear the Sweet Chili Chicken Thighs:

Now for the star of the show! Heat a large skillet (I prefer cast iron for this) over medium-high heat with a tablespoon of neutral oil. Once it’s shimmering, add your marinated chicken in a single layer, making sure not to overcrowd the pan. You want a good sear, so resist the urge to move it around for about 3-4 minutes until it’s golden brown and crispy. Flip, and cook for another 3-4 minutes until it’s cooked through. This golden crust adds so much flavor to your Sweet Chili Chicken Rice Bowls!

Whip Up the Sweet Chili Sauce:

Once the chicken is seared and removed from the pan (set it aside for a moment), reduce the heat to medium. Add your minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant oh, that smell! Pour in the sweet chili sauce, remaining soy sauce, rice vinegar, and a tiny splash of water if it seems too thick. Bring it to a gentle simmer, stirring constantly. This is where the magic happens for your Sweet Chili Chicken Rice Bowls!

Thicken and Coat:

In a small bowl, whisk together a teaspoon of cornstarch with two teaspoons of cold water to make a slurry. Slowly pour this into the simmering sauce in the skillet, whisking continuously until the sauce thickens to your liking. It should coat the back of a spoon not too thin, not too gloopy. Once thickened, return the seared chicken thighs to the pan, tossing gently to coat every piece evenly with that glorious, sticky Sweet Chili Chicken Rice Bowls sauce. Oh, the aroma!

Assemble Your Sweet Chili Chicken Rice Bowls:

Time to bring it all together! Divide the fluffy jasmine rice among your serving bowls. Spoon a generous portion of the saucy sweet chili chicken over the rice. Now for the fun part: sprinkle with fresh green onions and a good pinch of toasted sesame seeds. Sometimes I add a drizzle of sriracha for an extra kick, or some chopped cilantro if I have it. Seriously, this is where you make these Sweet Chili Chicken Rice Bowls truly yours. Enjoy that first, satisfying bite!

Sweet Chili Chicken Rice Bowls: Storage & Leftovers

These Sweet Chili Chicken Rice Bowls are fantastic for meal prep, honestly! I often make a double batch just for leftovers. Once cooled, store the chicken and rice separately in airtight containers in the fridge. The chicken will keep well for up to 3-4 days, and the rice for about 3 days. I’ve found that reheating the chicken gently on the stovetop or in the microwave (on a lower power setting) helps keep it from drying out. I microwaved it once on high, and the sauce got a little oily and separated, so don’t do that lol. If you store them together, the rice can get a bit mushy, so separate is best for texture. Just assemble fresh when you’re ready to eat!

Making Your Sweet Chili Chicken Rice Bowls Your Own

Okay, let’s talk swaps for these Sweet Chili Chicken Rice Bowls. If chicken thighs aren’t your jam, chicken breast works, but slice it thinner and cook it quicker to avoid dryness I tried thicker pieces once, and it was a bit rubbery, oops. For the rice, quinoa or even cauliflower rice can be a lighter alternative, I’ve done the cauli-rice thing, and it’s surprisingly good, just a different vibe. No green onions? Chives or even a tiny bit of finely diced red onion can pinch-hit. If you’re out of fresh ginger, a half teaspoon of ground ginger will work, but honestly, fresh is just so much better. Experiment! That’s what cooking is all about, right?

Serving Your Sweet Chili Chicken Rice Bowls

Oh, the serving possibilities for these Sweet Chili Chicken Rice Bowls! They’re so good on their own, but I love to load them up with extra veggies. A simple side of steamed broccoli or quick-sautéed snap peas adds a lovely crunch and freshness. Sometimes, I’ll add a fried egg on top for an extra rich, runny yolk situation seriously, try it! For drinks, a crisp lager or even a sparkling lime water cuts through the richness beautifully. And if you’re making it a full meal, a scoop of mango sorbet or some fresh pineapple for dessert would be just perfect. This dish and a good Netflix binge? Yes please, that’s my kind of night!

The Heart of Sweet Chili Chicken Rice Bowls

While Sweet Chili Chicken Rice Bowls aren’t a traditional dish from one specific cuisine, they’re a beautiful example of how flavors travel and evolve. Sweet chili sauce itself has roots in Southeast Asian cooking, particularly Thai cuisine, where it’s used as a dipping sauce or glaze. My personal journey with this dish started with a love for those vibrant Thai street food flavors and a desire to bring them into a quick, weeknight-friendly format. It’s about taking inspiration from those incredible, bold tastes and making them accessible for a busy home cook. It’s my little fusion love story, bringing a bit of that exciting culinary world right into my kitchen.

Frequently Asked Questions About Sweet Chili Chicken Rice Bowls

→ Can I use frozen chicken for these Sweet Chili Chicken Rice Bowls?

You totally can, but make sure it’s fully thawed and patted very dry before cutting and marinating. I forgot to thaw once, and the chicken just steamed instead of searing, which was a bit of a bummer, honestly.

→ What if I don’t have rice vinegar?

Apple cider vinegar can work in a pinch for these Sweet Chili Chicken Rice Bowls, but use a little less, as it’s stronger. I tried white vinegar once, and it was too harsh, so I wouldn’t recommend that for this recipe, hon.

→ How do I get my chicken extra crispy?

Two things for crispy chicken in your Sweet Chili Chicken Rice Bowls: pat it super dry and don’t overcrowd the pan! Give those chicken pieces some space to breathe and sear properly. High heat helps too!

→ Can I make the sauce ahead of time?

Absolutely! You can whisk together all the sauce ingredients (except the cornstarch slurry) a day or two in advance. Store it in an airtight container in the fridge. Then, just thicken it right before tossing with your cooked chicken.

→ What vegetables can I add to my Sweet Chili Chicken Rice Bowls?

Oh, so many! Sautéed bell peppers, snap peas, shredded carrots, or even some blanched broccoli would be amazing. I often toss in whatever’s lurking in my crisper drawer, it always turns out great!