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A vibrant Sweet Chili Chicken Bowl featuring crispy chicken, fluffy rice, fresh vegetables, and a glossy sweet chili glaze.

Ultimate Sweet Chili Chicken Bowl

This restaurant-worthy bowl features crispy, glazed chicken tossed in a sweet-heat sauce, served over rice with a vibrant array of fresh, crunchy vegetables. It's a flexible, satisfying meal that's perfect for a quick weeknight dinner or easy meal prep. The combination of savory, sweet, spicy, and fresh flavors makes it a guaranteed crowd-pleaser.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon black pepper
  • 1/3 cup cornstarch or potato starch
  • 2-3 tablespoons neutral oil like avocado or canola
  • 1/2 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha or chili garlic sauce
  • 1 clove garlic, minced
  • 2 cups cooked jasmine or brown rice, or quinoa
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 1/2 an English cucumber, thinly sliced or spiralized
  • 3-4 green onions, thinly sliced
  • Fresh cilantro leaves, for garnish
  • Sesame seeds, for garnish
  • Lime wedges, for serving

Equipment

  • Medium bowl
  • Small bowl
  • Whisk
  • Large skillet or wok
  • Tongs
  • Shallow dish or large zip-top bag
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Vegetable peeler or julienne peeler (optional)
  • Paper towels
  • Plate

Method
 

  1. Marinate the chicken: In a medium bowl, combine chicken pieces with 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 minced garlic cloves, ginger, and black pepper. Toss to coat and let sit for at least 15 minutes at room temperature.
  2. Prepare the sauce: In a small bowl, whisk together the sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, honey, sriracha, and 1 minced garlic clove until smooth. Set aside.
  3. Coat the chicken: Place cornstarch in a shallow dish or zip-top bag. Add marinated chicken pieces, letting excess marinade drip off, and toss thoroughly until each piece is evenly coated.
  4. Cook the chicken: Heat oil in a large skillet or wok over medium-high heat. Add coated chicken in a single layer (cook in batches if needed) and cook for 3-4 minutes per side without moving, until golden brown, crispy, and cooked through (internal temperature 165°F/74°C). Transfer to a paper towel-lined plate.
  5. Glaze the chicken: Reduce skillet heat to low. Pour the prepared sauce into the pan; it will bubble and thicken slightly for about 30 seconds. Add all the cooked chicken back to the skillet and toss gently for about 1 minute until evenly glazed.
  6. Assemble the bowls: Divide cooked rice among bowls. Arrange shredded cabbage, carrot, bell pepper, and cucumber around the edges. Pile the glazed chicken in the center.
  7. Garnish and serve: Top with sliced green onions, cilantro leaves, and a sprinkle of sesame seeds. Serve immediately with lime wedges on the side for squeezing over.

Notes

For best results, prep all vegetables and sauce before cooking. Chicken thighs are recommended for juiciness. To make your own sweet chili sauce, simmer 1/2 cup water, 1/2 cup sugar, 1/4 cup rice vinegar, 2 minced garlic cloves, and 1-2 tsp red pepper flakes until slightly thickened, then cool. For meal prep, store cooked chicken/sauce and chopped vegetables separately; assemble bowls fresh. Vegetables are flexible: substitute cabbage with spinach, add edamame, or use avocado.