Sweet Chili Chicken Rice Bowls

Name: Sweet Chili Chicken Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces; 0.5 tsp salt; 0.5 tsp black pepper; 1 tbsp cornstarch; 1 tbsp soy sauce (low-sodium preferred); 1 tbsp vegetable oil (or canola/avocado oil) for marinating; 1–2 tbsp vegetable oil (or other neutral oil); 2 cloves garlic, minced; 1 tsp fresh ginger, minced or grated (optional but recommended); 0.5 cup Thai sweet chili sauce; 2 tbsp soy sauce; 1 tbsp rice vinegar (or lime juice); 1 tbsp honey or brown sugar (optional, for extra sweetness); 1 tsp sriracha or other hot sauce (optional, for more heat); 2–3 tbsp water (to thin the sauce, as needed); 1 tsp cornstarch mixed with 1 tbsp water (slurry, optional for thicker sauce); 1.5 cups uncooked jasmine rice (or long-grain white rice); 2.5–3 cups water (according to rice package directions); 0.5 tsp salt; 1 tsp neutral oil or 1 tbsp butter (optional, for flavor and texture); 1 cup shredded carrots (or matchstick carrots); 1 medium red bell pepper, thinly sliced; 1 small cucumber, thinly sliced or cut into half-moons; 1 cup steamed or blanched broccoli florets (fresh or frozen); 0.5 cup purple cabbage, finely shredded (optional, for color and crunch); 2 green onions, thinly sliced (for topping); 2–3 tbsp toasted sesame seeds (white, black, or mixed); 1/4 cup fresh cilantro leaves, roughly chopped; Lime wedges, for squeezing over bowls; Extra sweet chili sauce, for drizzling

Posted on January 29, 2026

Delicious Sweet Chili Chicken Rice Bowl garnished with fresh vegetables

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Overview

Sweet Chili Chicken Rice Bowls are a fast, flavor-packed weeknight dinner that feels a little special but comes together in about 30 minutes. This cozy bowl pairs sticky, tangy Thai sweet chili sauce–glazed chicken with fluffy jasmine rice and bright, crunchy veggies for a balanced, colorful meal the whole family will love. If you enjoy other bowl-style dinners, you might also like this easy buffalo chicken bowls for more simple dinner inspiration.

Why You’ll Love This Sweet Chili Chicken Rice Bowls :

Big punch of sweet-spicy flavor from ready-made Thai sweet chili sauce.
Fast to make: rice cooking while chicken marinates and veggies prep.
Meal-prep friendly: portions reheat beautifully for lunches or dinners.
Family-friendly: kid-pleasing sweetness with optional heat on the side.
Colorful, nutrient-packed: veggies add crunch, color, and texture.

Ingredients Needed :

For the chicken and sauce:
- 1.5 lb (680 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp soy sauce (low-sodium preferred)
- 1 tbsp vegetable oil (or canola/avocado oil) for marinating
For cooking the chicken:
- 1–2 tbsp vegetable oil (or other neutral oil)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced or grated (optional but recommended)
- 1/2 cup Thai sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp honey or brown sugar (optional, for extra sweetness)
- 1 tsp sriracha or other hot sauce (optional, for more heat)
- 2–3 tbsp water (to thin the sauce, as needed)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry, optional for thicker sauce)
For the rice:
- 1.5 cups uncooked jasmine rice (or long-grain white rice)
- 2.5–3 cups water (according to rice package directions)
- 1/2 tsp salt
- 1 tsp neutral oil or 1 tbsp butter (optional, for flavor and texture)
For the vegetables:
- 1 cup shredded carrots (or matchstick carrots)
- 1 red bell pepper, thinly sliced
- 1 small cucumber, thinly sliced or cut into half-moons
- 1 cup steamed or blanched broccoli florets (fresh or frozen)
- 1/2 cup purple cabbage, finely shredded (optional, for color and crunch)
- 2 green onions, thinly sliced (for topping)
For garnish and serving:
- 2–3 tbsp toasted sesame seeds (white, black, or mixed)
- Fresh cilantro leaves, roughly chopped (about 1/4 cup)
- Lime wedges, for squeezing over bowls
- Extra sweet chili sauce, for drizzling
- Crushed roasted peanuts or cashews (optional, for extra crunch)

Step-by-Step Instructions

Prepare the rice:

Rinse the jasmine rice under cold water 2–3 times until the water runs mostly clear. This removes excess starch and helps keep the rice fluffy.
In a medium saucepan, combine the rinsed rice, water, and salt. Add oil or butter if using.
Bring to a gentle boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes (or according to package directions) without lifting the lid.
Turn off the heat and let the rice rest, covered, for another 10 minutes. Fluff with a fork just before serving.

Marinate the chicken:

Place the chicken pieces in a medium bowl.
Add salt, black pepper, cornstarch, soy sauce, and 1 tbsp oil.
Toss well to coat every piece. The cornstarch helps the chicken get lightly crisp and cling to the sauce.
Let the chicken marinate for at least 10–15 minutes at room temperature while you prep the vegetables, or up to 4 hours in the refrigerator.

Prep the vegetables and garnishes:

Shred the carrots and cabbage, thinly slice the red bell pepper and cucumber, and cut the broccoli into small florets.
If using fresh broccoli, quickly steam or blanch it: bring a small pot of water to a boil, add broccoli, cook 2–3 minutes until bright green and crisp-tender, then drain and run under cold water to stop cooking.
Thinly slice the green onions and roughly chop the cilantro.
Set all vegetables and garnishes aside so they are ready for assembly.

Make the sweet chili sauce mixture:

In a small bowl or measuring cup, combine the Thai sweet chili sauce, soy sauce, rice vinegar, and honey or brown sugar (if using).
Add sriracha or hot sauce if you like extra heat.
If your sweet chili sauce is very thick, stir in 2–3 tbsp water to loosen it slightly so it coats the chicken well.
If you prefer a thicker, glossy glaze at the end, stir 1 tsp cornstarch with 1 tbsp water in a separate small bowl to make a slurry and set aside for later.

Cook the chicken:

Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat.
When the oil is hot and shimmering, add the marinated chicken pieces in a single layer. Avoid crowding the pan; cook in two batches if necessary for better browning.
Let the chicken sear without moving it for 2–3 minutes to develop color, then stir-fry for another 3–5 minutes until the pieces are mostly cooked through and lightly golden on the outside.
Push the chicken to the edges of the pan. Add the minced garlic and ginger to the center, cooking for 30 seconds until fragrant, stirring to avoid burning.
Stir everything together so garlic and ginger coat the chicken.

Add the sauce and glaze the chicken:

Pour the prepared sweet chili sauce mixture over the chicken.
Toss to coat all the pieces evenly, and let the mixture come to a simmer over medium heat.
If you’re using the cornstarch slurry for a thicker sauce, stir it briefly, then drizzle it into the pan while stirring the chicken.
Allow the sauce to bubble for 2–3 minutes until glossy and thickened to your liking and the chicken is fully cooked through (internal temperature at least 165°F / 74°C).
Taste the sauce and adjust: add a splash more soy sauce for saltiness, a squeeze of lime or extra vinegar for tang, or more sweet chili sauce if you want it sweeter.

Assemble the bowls:

Divide the hot, fluffy rice among serving bowls.
Arrange the vegetables on top: a handful of shredded carrots, some bell pepper strips, cucumber slices, broccoli florets, and cabbage if using.
Spoon the sweet chili chicken over the rice and vegetables, drizzling extra sauce from the pan over each bowl so it soaks into the rice.
Sprinkle with sliced green onions, toasted sesame seeds, and chopped cilantro.
Add crushed peanuts or cashews if you like extra crunch.
Serve each bowl with a lime wedge and an extra drizzle of sweet chili sauce if desired.

Optional make-ahead and meal prep:

For meal prep, let the chicken and rice cool slightly, then portion rice, chicken, and cooked vegetables into airtight containers.
Keep fresh, high-water vegetables (like cucumber and some of the raw cabbage) separate and add them just before serving to keep them crisp.
Store in the refrigerator for up to 3–4 days. Reheat the chicken and rice together in the microwave until hot, then top with fresh veggies, herbs, and sauces.

Serving Suggestions Sweet Chili Chicken Rice Bowls

Serve with extra lime wedges for brightness and a bowl of steamed edamame or miso soup on the side for a fuller meal. For a fun family-style spread, set out extra toppings—sesame seeds, chopped peanuts, sriracha, and more sweet chili sauce—so everyone can customize their bowl.

Tips for Success Sweet Chili Chicken Rice Bowls

Pat chicken pieces dry before marinating to help the cornstarch form a light, crispy coating.
Don’t overcrowd the pan—work in batches for even browning and better texture.
Taste and tweak: sweet chili sauces vary in salt and sweetness; add soy, lime, or honey to balance.
Use jasmine rice for fragrant, fluffy bowls; rinse the rice to keep it from getting gummy.
If using breasts, slice thin for fast, even cooking; thighs are more forgiving and juicier.
For a glossy sauce, add the cornstarch slurry a tablespoon at a time until you reach the desired thickness.

Variation

Crispy version: lightly coat marinated chicken in panko and pan-fry for extra crunch.
Vegetarian option: swap chicken for crispy tofu or tempeh and follow the same sauce method.
Low-sugar swap: use a low-sugar sweet chili sauce or reduce honey, balancing acidity with extra lime.

FAQs

Q: Can I make the sauce milder for kids?
A: Yes — omit the sriracha and use the sweet chili sauce as-is; the bottled sauce is usually mildly sweet and kid-friendly.

Q: How do I store leftovers?
A: Store rice and chicken in airtight containers in the fridge for 3–4 days. Keep fresh crunchy veggies separate and add them just before serving.

Q: Can I freeze the cooked chicken?
A: You can freeze the cooked chicken, but texture may change. Freeze in a tight container for up to 2 months and thaw overnight in the fridge before reheating.

Q: What’s the best way to reheat without drying the chicken?
A: Reheat gently in a skillet with a splash of water or broth over medium-low heat, or microwave covered with a damp paper towel to retain moisture.

Conclusion

If you want a crispier take or inspiration for plating, this Crispy Sweet Chili Chicken Rice Bowl – Food Duchess recipe is a great reference for turning this bowl into a crunch-forward version while keeping the same sweet-chili flavors.