Sweet Chili Chicken Rice Bowl

Sweet, sticky chili sauce coats tender slices of pan-seared chicken thighs and sits on a bed of fluffy jasmine or basmati rice, with crisp-tender bell peppers and broccoli for color and crunch. The dish balances sweet heat, savory soy, and bright garlic-ginger notes, and comes together fast on a weeknight. It’s easy to scale, forgiving on timing, and perfect for meal bowls that feel like comfort food but look bright and fresh. Serve with extra sweet chili sauce on the side and a sprinkle of green onions and sesame seeds for contrast. For a crispier finish or extra tips, see this helpful sweet chili chicken rice bowls guide.

Table of Contents

Why You’ll Love This Sweet Chili Chicken Rice Bowl

Fast weeknight meal: ready in about 30–40 minutes with simple steps.
Sweet, tangy, and mildly spicy flavor from sweet chili sauce and soy.
Tender, juicy chicken thighs that stay flavorful and not dry.
Crisp-tender vegetables add color, texture, and nutrition.
Flexible: swap vegetables, use jasmine or basmati rice, or add heat.
One-bowl serving makes cleanup easy and presentation simple.
Great for meal prep—keeps well and reheats cleanly.
Garnishes like green onions and sesame seeds elevate the look and flavor.

What Is Sweet Chili Chicken Rice Bowl?

This is a rice bowl with pan-seared boneless, skinless chicken thighs tossed in sweet chili sauce and soy, served over jasmine or basmati rice with stir-fried bell peppers and broccoli. The flavor is a sweet-and-sour hit with a gentle chili kick, rounded by garlic and grated ginger. Texture-wise, you get soft rice, juicy slices of chicken, and crisp-tender vegetables for contrast. It’s a relaxed, weeknight comfort bowl with an Asian-inspired vibe—simple, homey, and ready to customize.

Ingredients for Sweet Chili Chicken Rice Bowl

For the Base

2 cups Jasmine or basmati rice

For the Chicken & Sauce

1 lb boneless, skinless chicken thighs
1/2 cup sweet chili sauce
1 tbsp soy sauce
2 cloves garlic, minced
1 tbsp ginger, grated

For the Vegetables & Garnish

2 cups bell peppers and broccoli (or other vegetables)
2 tbsp green onions, sliced (for garnish)
1 tbsp sesame seeds (optional, for garnish)

Ingredient Notes (Substitutions, Healthy Swaps)

Rice: Jasmine gives a floral aroma and stickier texture; basmati is more fragrant and fluffy. Use brown basmati or brown jasmine for more fiber (increase cooking time and water).
Chicken: Thighs stay juicier than breast. If you prefer breast, use similar cooking times but watch closely to avoid drying.
Sweet chili sauce: Ready-made brands work fine. For a lower-sugar option, mix 1/4 cup sweet chili sauce with 1/4 cup low-sugar chili paste and a splash of rice vinegar (optional).
Soy sauce: Use low-sodium soy sauce to cut sodium. Tamari works for gluten-free.
Garlic and ginger: Fresh gives best flavor. Ground or paste can substitute in a pinch—use about 1/2 tsp ginger paste per tbsp fresh.
Vegetables: Swap in snap peas, carrots, zucchini, or baby corn. Frozen mixed stir-fry vegetables are fine—thaw and drain excess water first.
Garnish: Sesame seeds are optional. Toast them briefly for extra aroma.

Step-by-Step Instructions

Step 1 – Cook the rice

Rinse the rice under cold water until the water runs clear.
Combine the rice with water according to package directions and simmer until tender.
Fluff with a fork and keep warm.
Visual cue: Properly cooked rice is separate and fluffy, not mushy or gummy.

Step 2 – Season and cook the chicken

Pat chicken thighs dry and season with salt and pepper.
Heat a skillet over medium-high heat and add the chicken. Cook 4–5 minutes per side until browned and cooked through.
Remove the chicken, let it rest for a few minutes, then slice.
Pro cue: Use an instant-read thermometer if unsure—internal temperature should reach 165°F (74°C).

Step 3 – Make the sauce and coat the chicken

In the same pan, reduce heat to medium and add the minced garlic and grated ginger.
Cook for about 30 seconds until fragrant (watch closely so they don’t burn).
Add the sweet chili sauce and soy sauce, stirring gently to combine.
Return the sliced chicken to the pan and toss to coat evenly in the sauce.

Step 4 – Stir-fry the vegetables

In a separate skillet, heat a splash of oil on medium-high.
Add the bell peppers and broccoli and stir-fry 3–5 minutes until bright and tender-crisp.
Season lightly with salt to taste.
Visual cue: Vegetables should have bright color and a little bite, not soft or mushy.

Step 5 – Assemble the bowls

Divide the cooked rice into bowls.
Top each bowl with sauced chicken and the stir-fried vegetables.
Garnish with sliced green onions and sesame seeds. Serve immediately with extra sweet chili sauce if desired.

Pro Tips for Success

Dry the chicken well before searing. Moisture prevents good browning.
Don’t overcrowd the pan when searing; work in batches if needed to keep heat high.
Keep garlic and ginger moving in the pan—cook just until fragrant to avoid bitterness.
Warm the sauce briefly but don’t boil aggressively; it can thicken too fast or burn.
Use fresh vegetables and cut them into even pieces for uniform cooking.
Let the chicken rest a few minutes after cooking to lock in juices before slicing.
Taste and adjust seasoning at the end: more soy for saltiness, extra sweet chili for sweetness and heat.
If rice cools and firms, steam briefly with a splash of water before serving to refresh texture.

Flavor Variations

OPTIONAL: Spicy kick — stir in 1 tsp sambal oelek or sriracha to the sauce for more heat.
OPTIONAL: Citrus brightness — squeeze a little lime over the finished bowl for added acid.
OPTIONAL: Peanut-sweet chili — mix 1–2 tbsp peanut butter into the sauce for a nutty layer.
OPTIONAL: Honey-ginger glaze — add 1 tbsp honey to the sauce for deeper sweetness and gloss.
OPTIONAL: Add crunch — top with crushed roasted peanuts or crispy shallots for texture.
OPTIONAL: Herb lift — sprinkle fresh cilantro or Thai basil before serving for a fresh herbal note.

Serving Suggestions

Serve with lime wedges and extra sweet chili sauce on the side.
Pair with a simple cucumber salad or pickled vegetables for acidity.
Add a fried egg on top for an extra rich, runny yolk sauce.
Serve with steamed edamame or a light Asian slaw for a complete meal.
Bring it to work in a bowl and reheat gently for a satisfying lunch.
Plate on a shallow bowl and drizzle a little toasted sesame oil for finishing aroma.

Make-Ahead, Storage & Reheating

Make-ahead: Cook rice and chicken separately and store in airtight containers. Store vegetables lightly undercooked so they reheat better.
Assembly: Heat chicken and sauce, warm rice, and quickly stir-fry vegetables before serving for best texture.
Storage duration: Keep in the refrigerator up to 3–4 days.
Reheating best practices: Reheat in a skillet over medium-low heat with a splash of water or broth to loosen sauce and revive rice. Microwave in short bursts, stirring between, and add a small splash of water to keep rice moist.
Texture changes: Vegetables will soften after refrigeration. For best crunch, reheat vegetables briefly or stir-fry fresh before serving.

Storage and Freezing Instructions

Refrigerator: Store fully cooled components in separate airtight containers for up to 3–4 days.
Freezing: Freezing whole assembled bowls is not recommended because the vegetables and rice will change texture and become soft. If you must freeze, freeze only the cooked chicken with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Best approach: Freeze cooked chicken (no veggies) and keep rice and vegetables fresh in the fridge for quicker reheating and better texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~660 kcal | ~35 g | ~92 g | ~18 g | ~3 g | ~520 mg

Estimates vary by brands and portions.

FAQ About Sweet Chili Chicken Rice Bowl

Q: My sauce is too thick—how do I thin it?
A: Stir in 1–2 tablespoons of water or low-sodium chicken broth and heat briefly until it reaches the desired consistency.

Q: The sauce is too sweet—how can I balance it?
A: Add a splash of soy sauce, a squeeze of lime, or a small pinch of salt to add savory or acidic contrast.

Q: How do I know the chicken is done?
A: Use an instant-read thermometer—165°F (74°C) internal temperature is safe. Chicken should be opaque and juices should run clear.

Q: Can I use chicken breast instead of thighs?
A: Yes. Cook breasts slightly less time and watch closely to avoid drying; consider pounding thin for fast, even cooking.

Q: My rice turned out sticky—what went wrong?
A: Sticky rice can come from not rinsing enough or using too much water. Rinse until water runs clear and follow package water ratio.

Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce alternative and verify that sweet chili sauce is gluten-free.

Notes

For glossy sauce, finish with a brief high-heat toss in the pan for 30 seconds.
Slice chicken against the grain for a more tender bite.
Toast sesame seeds in a dry pan for 1–2 minutes to deepen flavor before garnishing.
Keep extra sweet chili sauce in a small dish at the table for guests who want more.
If you like heat, serve sriracha on the side so people can add as they like.
Use a non-stick or well-seasoned skillet for easier cooking and less sticking.

Troubleshooting

Bland flavor: Add a little more soy sauce or a squeeze of lime to brighten the bowl.
Overcooked chicken: Check temperature early and remove at 165°F, let rest for juicy slices.
Watery sauce: Simmer a bit longer on medium-low; finish with a touch of cornstarch slurry (optional) if needed.
Burned garlic or ginger: Reduce heat and add them later; they cook quickly—watch closely.
Soggy vegetables: Cook at high heat and don’t overcook; remove from heat when still bright and slightly firm.
Rice lumps or mush: Rinse rice well and follow the correct water ratio for your rice type.

Final Thoughts

This Sweet Chili Chicken Rice Bowl is fast, flexible, and full of flavor—perfect for busy nights and easy to customize. It hits a satisfying balance of sweet, savory, and bright, with textures that keep every bite interesting. Try it as written or use the optional variations and tips to make it your own.

Conclusion

For an alternate take with a crispier finish and more assembly ideas, check out this detailed recipe for a crispy version: Crispy Sweet Chili Chicken Rice Bowl – Food Duchess.

Sweet Chili Chicken Rice Bowl (Easy 30-Minute Dinner)