Thai Sweet Chili Chicken Bowls (Print Version)
Glazed chicken over jasmine rice with crisp vegetables and tangy lime dressing
# What You Need:
→ For the Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 2 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 cup Thai sweet chili sauce
06 - 1 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tsp fresh lime juice
→ For the Rice
08 - 1 1/2 cups jasmine rice
09 - 3 cups water
10 - 1/2 tsp salt
→ For the Vegetables
11 - 1 large carrot, julienned
12 - 1 cup red bell pepper, thinly sliced
13 - 1 cup cucumber, thinly sliced
14 - 1 cup shredded purple cabbage
15 - 1 cup cooked and shelled edamame
→ For the Lime Dressing
16 - 2 tbsp fresh lime juice
17 - 1 tbsp rice vinegar
18 - 1 tbsp honey or maple syrup
19 - 1 tbsp soy sauce (use tamari for gluten-free)
20 - 2 tsp sesame oil
→ Garnishes
21 - 2 tbsp roasted peanuts, chopped
22 - 2 tbsp fresh cilantro, chopped
23 - 1 tbsp sesame seeds
24 - Lime wedges
# How to Prepare:
01 - Rinse the jasmine rice under cold water until the water runs clear. Add rice, water, and salt to a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
02 - While the rice cooks, julienne the carrot, thinly slice the bell pepper and cucumber, shred the purple cabbage, and prepare the edamame. Set aside.
03 - In a small bowl, whisk together lime juice, rice vinegar, honey (or maple syrup), soy sauce, and sesame oil until well combined. Set aside.
04 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 4–5 minutes until golden and nearly cooked through. Add Thai sweet chili sauce, soy sauce, and lime juice. Stir to coat and cook for another 2–3 minutes until the chicken is glazed and cooked through.
05 - Divide the cooked rice into four bowls. Arrange the vegetables and edamame in sections around each bowl. Add the sweet chili chicken on top.
06 - Drizzle the lime dressing over the bowls. Garnish with chopped peanuts, cilantro, sesame seeds, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The sweet and spicy glaze creates restaurant-style chicken in under 10 minutes
- Everything comes together in one bowl with minimal cleanup required
- Crisp vegetables balance the rich glazed chicken perfectly
02 -
- The sweet chili glaze thickens quickly so have everything ready before adding it to the pan
- Cutting vegetables into similar sized pieces ensures every forkful has the perfect texture balance
- Room temperature rice works better than hot rice for assembling these bowls
03 -
- Let the glazed chicken rest for 2 minutes before serving so the sauce sets slightly
- Toast the sesame seeds in a dry pan for 30 seconds to amplify their nutty flavor