Easy Sweet Chili Chicken Rice Bowls for Weeknights (Print Version)

Flavorful Sweet Chili Chicken Rice Bowls are quick, simple & satisfying. Get my easy recipe for a tasty weeknight meal you'll love!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Sweet Chili Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, diced (about 1-inch pieces)
02 - 1/2 cup sweet chili sauce (divided)
03 - 2 tbsp low-sodium soy sauce
04 - 1 tbsp fresh ginger, grated
05 - 3 cloves garlic, minced
06 - 1 tsp sesame oil
07 - 1 tbsp cooking oil (like vegetable or canola)

→ Rice & Veggies

08 - 1.5 cups jasmine rice, uncooked
09 - 2 cups broccoli florets

→ Finishing Touches

10 - 2 green onions, sliced
11 - 1 tbsp sesame seeds

# Instructions:

01 - First things first, let's get that chicken ready. Dice your boneless, skinless chicken thighs into bite-sized pieces, roughly 1-inch chunks. In a medium bowl, whisk together about half of your sweet chili sauce, the soy sauce, grated ginger, minced garlic, and a splash of sesame oil. Toss the chicken in this glorious mixture, making sure every piece is coated. I usually let it sit for at least 15-20 minutes while I get everything else together. If you've got more time, an hour in the fridge makes it even better!
02 - While the chicken is doing its flavor-absorbing thing, get your jasmine rice going. Follow the package directions for perfect fluffy rice. I usually rinse my rice a few times until the water runs clear—it helps prevent it from getting too sticky, though honestly, sometimes I forget, and it still turns out fine! This is where I often remember, "Oh, right, water!" and then panic briefly before remembering it's just rice. Don't stress, it's all part of the process.
03 - Heat a large skillet or wok over medium-high heat with a little oil. Once it's shimmering, add your marinated chicken in a single layer. Don't overcrowd the pan, or it won't get that nice sear! Cook for about 5-7 minutes, flipping occasionally, until the chicken is cooked through and beautifully browned. The smell at this stage? Divine! It fills the kitchen with a sweet, savory aroma that just makes your stomach rumble. If you hear a little sizzle and pop, you're doing it right!
04 - Once the chicken is cooked, pour in the remaining sweet chili sauce. Stir it all together, letting the sauce bubble and thicken slightly, coating every piece of chicken in that glossy, irresistible glaze. This step happens pretty quickly, usually just 1-2 minutes. You want it warm and sticky, not burnt, so keep an eye on it! I once walked away for "just a second" and came back to a slightly-too-caramelized situation. Learn from my oops!
05 - While the chicken is finishing up, steam your broccoli florets until they're tender-crisp. You can do this in a steamer basket over boiling water, or even microwave them with a splash of water in a covered bowl. I like them with a bit of bite, not mushy, so I usually aim for just a few minutes. If you forget to add water to the steamer, like I have, you might end up with slightly charred broccoli. It happens!
06 - Now for the best part—assembly! Spoon a generous amount of fluffy jasmine rice into your bowls. Top with the glistening sweet chili chicken and those vibrant, tender-crisp broccoli florets. Finish with a sprinkle of sliced green onions and a dash of sesame seeds. Take a moment to admire your handiwork! It should look colorful, smell amazing, and honestly, just make you want to dig right in. Enjoy your delicious homemade Sweet Chili Chicken Rice Bowls!

# Notes:

01 - Don't overcrowd the pan when cooking the chicken; it steams instead of searing, and you lose that lovely caramelization.
02 - If you're meal prepping, store the chicken and rice separately to keep the rice from getting mushy.
03 - For extra heat, a pinch of red pepper flakes in the marinade makes a fun kick.
04 - A squeeze of fresh lime juice at the end really brightens up all the flavors, trust me!

# Equipment Needed:

01 - Large skillet or wok
02 - medium bowl
03 - rice cooker or saucepan
04 - steamer basket

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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