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Sweet Chili Chicken Rice Bowls

A delightful blend of sweet and savory flavors with juicy chicken thighs coated in sweet chili sauce served over fluffy rice and sautéed vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken thighs Use boneless and skinless for easier preparation.
  • 2 cups Rice Jasmine or basmati is recommended.
  • 1/2 cup Sweet chili sauce For coating the chicken.
  • 1 tbsp Soy sauce Can substitute with tamari for gluten-free version.
  • 2 cloves Garlic Minced.
  • 1 tbsp Ginger Grated.
  • 2 cups Vegetables Bell peppers and broccoli work well.
  • 2 tbsp Green onions For garnish.
  • 1 tbsp Sesame seeds Optional for garnish.

Method
 

Preparation
  1. Cook the rice according to package instructions.
  2. In a skillet, heat a tablespoon of oil over medium heat.
Cooking
  1. Add the chicken thighs and cook until browned and fully cooked, about 6-7 minutes per side.
  2. In a bowl, mix sweet chili sauce, soy sauce, minced garlic, and grated ginger.
  3. Pour the sauce over the cooked chicken and let it simmer for a few minutes.
  4. Sauté your choice of vegetables in another pan until tender, then combine them with the chicken.
Serving
  1. Serve the chicken and vegetables over rice, garnished with sliced green onions and sesame seeds if desired.

Notes

For a spicier twist, add red pepper flakes to the sauce. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.