Thai Sweet Chili Chicken Bowls (Printer-friendly)
Tender glazed chicken over jasmine rice with crisp vegetables and zesty lime dressing.
# What you'll 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 - 1.5 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 edamame, cooked and shelled
→ 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
# Method:
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 before serving.
02 - While the rice cooks, julienne the carrot, thinly slice the red bell pepper and cucumber, shred the purple cabbage, and ensure the edamame is cooked and shelled. Arrange all vegetables on a platter and set aside.
03 - In a small bowl, whisk together fresh lime juice, rice vinegar, honey or maple syrup, soy sauce, and sesame oil until well combined. Set aside until ready to assemble the bowls.
04 - Heat vegetable oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook for 4-5 minutes until golden brown and nearly cooked through. Pour in Thai sweet chili sauce, soy sauce, and lime juice. Stir constantly to coat the chicken evenly and cook for another 2-3 minutes until glazed and fully cooked.
05 - Divide the cooked jasmine rice among four bowls. Arrange the prepared vegetables and edamame in sections around each bowl. Top with the glazed sweet chili chicken.
06 - Drizzle the lime dressing generously over each bowl. Garnish with chopped roasted peanuts, fresh cilantro, sesame seeds, and lime wedges. Serve immediately while chicken is warm.
# Expert Tips:
01 -
- Everything cooks in one pan while the rice simmers away, meaning minimal cleanup and maximum flavor payoff
- The balance of sweet, tangy, and fresh hits every craving spot without overwhelming your palate
02 -
- Dont crowd the pan when searing chicken or it will steam instead of develop that golden exterior
- The glaze thickens quickly off heat, so remove pan from burner as soon as chicken looks glossy and coated
03 -
- Let the glaze cool slightly before assembling bowls so it thickens and clings better to the chicken
- Squeeze fresh lime over the whole bowl right before eating to reawaken all the flavors