Description
Whip up these Sweet Chili Chicken Rice Bowls with tender chicken thighs for a quick, flavorful weeknight dinner. Pure comfort and easy meal prep!
Ingredients
Scale
- Chicken & Rice Base:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups jasmine rice
- 1 tbsp neutral oil (like canola or vegetable) for searing
- Salt to taste
- Sweet Chili Sauce Essentials:
- 1/2 cup sweet chili sauce (Mae Ploy brand recommended)
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 2 tsp cold water
- Fresh Toppings & Garnish:
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Pantry Staples:
- 1 tsp toasted sesame oil (for chicken marinade)
- Drizzle of toasted sesame oil (for finishing)
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!