Thai Sweet Chili Chicken Bowls (Print version)
Tender chicken in sweet chili glaze served over jasmine rice with colorful 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 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
# Directions:
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 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 to 5 minutes until golden and nearly cooked through. Pour in Thai sweet chili sauce, soy sauce, and lime juice. Stir to coat evenly and continue cooking for 2 to 3 minutes until the chicken is fully glazed and cooked through.
05 - Divide the cooked jasmine rice evenly among four bowls. Arrange the prepared vegetables and edamame in sections around each bowl. Place the glazed sweet chili chicken on top of the rice.
06 - Drizzle the lime dressing over the assembled bowls. Garnish with chopped roasted peanuts, fresh cilantro, sesame seeds, and lime wedges. Serve immediately while the chicken is warm.
# Expert advice:
01 -
- Everything cooks in under 40 minutes but looks like you spent all afternoon on it
- The sweet and spicy chicken against crisp cool vegetables creates the most satisfying texture contrast
02 -
- Letting the glazed chicken rest for two minutes before serving helps the sauce thicken and cling instead of running all over your bowl
- Room temperature vegetables taste much better than cold ones straight from the fridge so let them sit out while you cook
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate no dry bits or undercooked spots
- Warm your serving bowls in the oven for five minutes before assembly it keeps everything hotter longer