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Sweet Chili Chicken Bowls - Bright, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • Oil: 1–2 tablespoons neutral oil (avocado, canola, or grapeseed)
  • Garlic and ginger: 3 garlic cloves (minced) and 1 tablespoon fresh ginger (grated)
  • Sweet chili sauce: 1/2 cup store-bought Thai sweet chili sauce
  • Soy sauce or tamari: 2 tablespoons for savoriness
  • Rice vinegar: 1 tablespoon for brightness
  • Lime juice: 1 tablespoon, fresh
  • Honey (optional): 1 teaspoon if you like extra gloss and sweetness
  • Red pepper flakes or sriracha (optional): For a little more heat
  • Cornstarch: 2 teaspoons mixed with 2 teaspoons water, to thicken the sauce
  • Cooked rice or grains: 4 cups (jasmine rice, brown rice, quinoa, or cauliflower rice)
  • Veggies: 1 cup shredded carrots, 1 cup thinly sliced cucumber, 1 red bell pepper (thin strips)
  • Green onions: 2–3, thinly sliced
  • Fresh herbs: 1/2 cup chopped cilantro or mint (or a mix)
  • Toasted sesame seeds: 1 tablespoon for garnish
  • Lime wedges: For serving
  • Salt and pepper: To season the chicken

Method
 

  1. Cook your base: Make your rice or grain of choice according to package instructions. Keep warm.
  2. Prep the chicken: Pat the chicken dry and season lightly with salt and pepper. Cut into bite-size pieces so they cook quickly and evenly.
  3. Make the sauce: In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, lime juice, and honey. Stir in red pepper flakes or sriracha if you want more heat.
  4. Stir-fry aromatics: Heat oil in a large skillet over medium-high. Add garlic and ginger and cook 30 seconds until fragrant. Don’t let them burn.
  5. Cook the chicken: Add chicken to the skillet in a single layer. Sear 5–7 minutes, stirring occasionally, until cooked through and lightly browned.
  6. Sauce it up: Pour in the sweet chili mixture and toss to coat. Bring to a simmer.
  7. Thicken: Stir together cornstarch and water, then add to the skillet. Simmer 1–2 minutes until the sauce turns glossy and clings to the chicken.
  8. Prep the veggies: While the sauce thickens, slice cucumber, pepper, and green onions. Chop herbs.
  9. Assemble bowls: Add a scoop of rice to each bowl. Top with sweet chili chicken, carrots, cucumber, and bell pepper. Sprinkle green onions, herbs, and sesame seeds over the top.
  10. Finish and serve: Squeeze lime over the bowls. Taste and adjust with extra soy for salt, lime for brightness, or chili for heat.