Crisp vegetables, juicy chicken coated in a vibrant, sticky sauce, and fluffy rice – these Sweet Chili Chicken Bowls are a symphony of textures and flavors. The sweetness of the chili sauce plays perfectly against the savory soy sauce and aromatic sesame oil, creating a dish that’s both comforting and exciting. The addition of fresh cucumber, carrots, green onions, and cilantro provides a refreshing counterpoint to the rich sauce, making each bite a delight.
This recipe works because it’s all about balance. The cornstarch coating on the chicken creates a slight crust that holds the sauce beautifully, preventing it from becoming soggy. The rice vinegar adds a touch of acidity that brightens the entire dish, ensuring the flavors don’t become too heavy. Perfect for a quick and satisfying weeknight dinner, these bowls are sure to become a family favorite.
Why you’ll love this Flavor-Packed Sweet Chili Chicken Bowls
- Ready in just 35 minutes, making it ideal for busy weeknights.
- A complete meal with protein, vegetables, and carbohydrates all in one bowl.
- The sweet and spicy flavor profile is universally appealing.
- Easily customizable with your favorite vegetables and toppings.
- These sweet chili chicken bowls are a great way to introduce Asian flavors to your family.
- Leftovers make a delicious and convenient lunch.
Ingredients & Substitutions
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional) – Add more for a spicier kick!
- 2 cups cooked rice
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- Sesame seeds, for garnish
How to make Flavor-Packed Sweet Chili Chicken Bowls
Step 1: Coat the Chicken
Sweet chili chicken bowls makes every moment feel uplifting. In a bowl, toss the chicken pieces with cornstarch until evenly coated. This helps the chicken brown nicely and the sauce to cling to it.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
Chef’s Tip: Don’t overcrowd the pan! Cook the chicken in batches if necessary to ensure it browns evenly.
Step 3: Make the Sauce
In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic powder, and red pepper flakes (if using).
Step 4: Combine and Thicken
Pour the sauce over the cooked chicken and cook until the sauce has thickened and coats the chicken, about 2-3 minutes. The sauce should be glossy and sticky.
Step 5: Assemble the Bowls
Divide the cooked rice among four bowls. Top with the sweet chili chicken, shredded carrots, chopped cucumber, green onions, and cilantro.
Step 6: Garnish and Serve
Garnish with sesame seeds and serve immediately.
Tips for Success
- Use high heat for searing the chicken. This creates a beautiful brown crust that seals in the juices.
- Don’t overcook the chicken, as it will become dry. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- Taste the sauce and adjust the seasonings to your liking. Add more red pepper flakes for heat, or a touch of honey for extra sweetness.
- Prepare all your vegetables and rice ahead of time for a quicker assembly.
Serving Suggestions
These Sweet Chili Chicken Bowls are delicious on their own, but you can also serve them with a side of steamed broccoli or edamame for an extra boost of nutrients. For a refreshing drink pairing, consider a sparkling water with a squeeze of lime. If you are looking for another easy weeknight dinner idea, try this jalapeño buffalo chicken casserole for an ultimate flavor experience.
Storage & Reheating
Store leftover chicken separately from the rice and vegetables in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or microwave until heated through. Add a splash of water or broth to the chicken while reheating to prevent it from drying out. I also like to make air fryer apple fries to reheat as a side!
Frequently Asked Questions
- Can I freeze the sweet chili chicken? Yes, you can freeze the cooked chicken in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Is this dish very spicy? The recipe as written has a mild spice level. You can easily adjust the amount of red pepper flakes to control the heat.
- Can I use brown rice instead of white rice? Absolutely! Brown rice is a healthy and delicious alternative. Just be sure to adjust the cooking time accordingly.
These Sweet Chili Chicken Bowls are a winning combination of sweet, spicy, and savory flavors, all wrapped up in a convenient and satisfying meal. The balance of textures, from the tender chicken to the crisp vegetables and fluffy rice, makes each bite a delight. Easy to customize and quick to prepare, this recipe is sure to become a staple in your weeknight dinner rotation. Let me know what you think in the comments below!
Flavor-Packed Sweet Chili Chicken Bowls
These Sweet Chili Chicken Bowls are a flavor explosion in every bite! Tender chicken pieces are coated in a vibrant, sticky sweet chili sauce and served over fluffy rice with fresh, crunchy vegetables. This easy dinner recipe is perfect for busy weeknights and delivers a satisfying combination of sweet, spicy, and savory flavors with a delightful mix of textures. Enjoy the juicy chicken, the crisp veggies, and the satisfying chew of perfectly cooked rice all in one bowl. It’s a complete meal that’s quick to prepare and even quicker to devour!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked rice
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- Sesame seeds, for garnish
Instructions
- In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic powder, and red pepper flakes (if using).
- Pour the sauce over the cooked chicken and cook until the sauce has thickened and coats the chicken, about 2-3 minutes.
- Divide the cooked rice among four bowls. Top with the sweet chili chicken, shredded carrots, chopped cucumber, green onions, and cilantro.
- Garnish with sesame seeds and serve immediately.
Notes
For a spicier kick, add more red pepper flakes. Store leftover chicken separately from the rice and vegetables in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or microwave before serving. You can substitute the chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg