Sticky, sweet, and a little spicy—this Sweet Chili Chicken Rice Bowl features juicy seared chicken thighs, vibrant vegetables, and steamed rice in under 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces
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½ cup Thai sweet chili sauce
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 red bell pepper, sliced
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1 carrot, julienned
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1 cup snap peas or green beans
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2 tbsp neutral oil
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Salt & pepper, to taste
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3 cups cooked jasmine or basmati rice
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1 tsp soy sauce or sesame oil (optional)
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Garnishes: sliced green onions, sesame seeds, lime wedges
Instructions
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Heat oil in a skillet over medium-high heat. Add seasoned chicken and cook for 7–8 minutes until browned and cooked through.
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Add sweet chili sauce and simmer for 2–3 minutes until thick and glossy.
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In another pan, stir-fry garlic and ginger for 30 seconds, then add carrots, snap peas, and bell peppers. Cook 4–5 minutes until tender-crisp.
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Add soy sauce or sesame oil to the veggies if desired.
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Serve chicken and veggies over rice. Garnish with green onions and sesame seeds.