Description
Sweet Chili Chicken Rice Bowls are quick, tangy, and satisfying. Tender chicken thighs glazed in sweet chili sauce, served over rice.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups Jasmine rice, uncooked
- 3 cups broccoli florets
- Sweet Chili Sauce Magic:
- 1/2 cup sweet chili sauce (your favorite brand!)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- Garnish & Flair:
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 lime, cut into wedges
- Pantry Staples:
- 1 tbsp cooking oil (vegetable or canola)
- Salt and black pepper to taste
Instructions
- Start the Rice & Prep Your Veggies:: First things first, get that rice going. Rinse your Jasmine rice a few times until the water runs mostly clear – honestly, I still sometimes forget this step, and then I’m like, ‘why is my rice sticky in a bad way?’ Follow your rice cooker instructions or stovetop method. While that’s bubbling away, chop your chicken thighs into bite-sized pieces, about 1-inch chunks. Then, get your broccoli florets ready, and mince that garlic and ginger. This is where I usually make a small mess with ginger peelings, but hey, that’s real cooking!
- Whip Up the Sweet Chili Sauce:: In a small bowl, whisk together the sweet chili sauce, soy sauce (or tamari), rice vinegar, and sesame oil. Give it a good stir until it’s all combined. Then, add your minced garlic and grated fresh ginger. This sauce smells incredible even before it hits the pan, I swear! Taste it and adjust if you like – maybe a tiny bit more vinegar for tang, or a dash more sweet chili for extra kick. I once added too much soy sauce and had to balance it with a tiny bit of brown sugar, oops!
- Sear the Sweet Chili Chicken:: Heat a large skillet or wok over medium-high heat with a little oil. Once it’s shimmering, add your chicken pieces in a single layer. Don’t overcrowd the pan, hon! Chicken needs space to get that lovely sear, otherwise, it’ll just steam, and nobody wants sad, pale chicken. Let it cook for about 3-4 minutes per side, until it’s beautifully golden brown and caramelized. The smell of that chicken searing? Pure magic, it always makes my stomach rumble!
- Glaze the Sweet Chili Chicken:: Once the chicken is nicely seared, pour that glorious sweet chili sauce mixture over the chicken. Stir it all around to coat every single piece. Bring the sauce to a gentle simmer and let it cook for another 5-7 minutes, stirring occasionally, until the sauce thickens and beautifully coats the chicken. It should look glossy and irresistible. This is where the kitchen really starts to smell like a takeout dream!
- Steam the Broccoli:: While your chicken is getting all sticky and delicious, you can steam your broccoli. You can do this in a separate pot with a steamer basket, or if your skillet is big enough, sometimes I just toss it in with the chicken for the last few minutes, letting it steam in the sauce. Just make sure it’s tender-crisp, not mushy. I’m not a fan of overcooked broccoli; it just loses its vibrant green, you know?
- Assemble Your Sweet Chili Chicken Rice Bowls:: Now for the best part – assembly! Divide the fluffy Jasmine rice among your bowls. Top with generous portions of that sticky, glazed sweet chili chicken and the tender-crisp broccoli. Garnish with those lovely sliced green onions and a sprinkle of sesame seeds. And please, don’t forget that squeeze of fresh lime juice! It brightens everything up and makes the flavors sing. Honestly, it looks so pretty, you almost don’t want to mess it up!