Description
These Sweet Chili Chicken Rice Bowls with Chicken Thighs feature juicy, tender chicken thighs glazed in a sticky, flavorful sweet chili sauce served over a bed of fluffy jasmine rice. This quick and easy recipe balances savory, sweet, and mildly spicy flavors, making it a perfect comfort food for busy weeknights and family meals.
Ingredients
Scale
Chicken & Sauce
- 4 bone-in or boneless, skin-on chicken thighs
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cooking oil (vegetable or olive oil)
Rice
- 2 cups jasmine rice (or white rice), cooked according to package instructions
Vegetables
- 1 bell pepper, sliced
- 1 medium carrot, sliced or julienned
- 1/2 cup snap peas or preferred veggies
Garnish
- 2 green onions, sliced
- Optional: toasted sesame seeds, fresh cilantro, lime wedges
Instructions
- Prepare the rice: Cook jasmine rice according to package instructions until fluffy. Set aside and keep warm.
- Season and sear the chicken thighs: Pat chicken thighs dry and season lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken skin-side down and sear until golden brown and crispy, about 5-7 minutes per side to seal in juices and develop flavor.
- Add aromatics and sauce: Reduce heat to medium, add minced garlic and ginger to the pan, stirring until fragrant, about 1-2 minutes. Pour in sweet chili sauce and soy sauce, coating the chicken well. Let simmer gently for 5-7 minutes to thicken the sauce and meld flavors.
- Incorporate vegetables: Add sliced bell peppers, carrots, and snap peas to the skillet. Stir and cook just until crisp-tender, preserving color and freshness.
- Assemble the bowls: Divide cooked rice into bowls. Top with the sticky sweet chili chicken and sautéed vegetables. Garnish with sliced green onions and optional herbs or sesame seeds. Serve immediately and enjoy.
Notes
- Use skin-on chicken thighs for extra flavor and crispy texture.
- Do not overcrowd the pan when searing; cook chicken in batches if needed.
- Simmer the sauce until slightly reduced for a glossy finish.
- Cook rice ahead of time and reheat to speed up dinner preparation.
- Add crunchy raw or lightly cooked vegetables at the end to maintain textural contrast.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: sweet chili chicken, chicken thighs recipe, rice bowl, quick dinner, easy weeknight meal, Asian chicken bowl, family-friendly dinner
