Go Back
- Chicken - Vegetables - Sauces - Seasoning - Garnishes - 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 cup jasmine rice - 1 tablespoon vegetable oil - 1 bell pepper, sliced into thin strips - 1 cup broccoli florets - 1 carrot, peeled and julienned - 3 tablespoons sweet chili sauce - 2 tablespoons low-sodium soy sauce - 1 teaspoon fresh ginger, minced - 2 cloves garlic, minced - Salt and black pepper to taste - 2 green onions, sliced thinly (for garnish) - A sprinkle of sesame seeds (for garnish) - Alternative vegetables like snap peas or zucchini - Different sauces such as teriyaki or garlic sauce - Protein substitutions like shrimp, tofu, or beef When I make Sweet Chili Chicken Rice Bowls, I love to use fresh, vibrant ingredients. The chicken adds protein, while the vegetables give color and crunch. Sweet chili sauce and soy sauce bring a burst of flavor. You can mix and match other veggies or proteins to suit your taste. This makes the dish fun and unique every time! - First, rinse 1 cup of jasmine rice in cold water. This helps remove excess starch. - Use a 2:1 water-to-rice ratio. This means 2 cups of water for every cup of rice. - Bring the water to a boil, then reduce the heat to low. Cover the pot and let it simmer. Cook until tender, about 15 minutes. Fluff the rice with a fork and keep it warm. - Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Wait until the oil shimmers. - Add 2 diced chicken breasts to the skillet. Season with salt and black pepper. Cook for 5-7 minutes. Stir often until the chicken is browned and no longer pink. - Once cooked, stir in 1 teaspoon of minced ginger and 2 minced garlic cloves. Cook for 1-2 minutes until fragrant. - Next, add your sliced bell pepper, 1 cup of broccoli florets, and 1 peeled, julienned carrot to the skillet. - Cook the vegetables for about 5-6 minutes. You want them vibrant and tender-crisp. - Pour in 3 tablespoons of sweet chili sauce and 2 tablespoons of low-sodium soy sauce. Mix everything well and let it simmer for 2-3 minutes. - To plate, start with a scoop of jasmine rice at the bottom of each bowl. - Layer the sweet chili chicken and vegetable mix on top. - For a nice finish, garnish with sliced green onions and a sprinkle of sesame seeds. This adds a nice touch and flavor. - Presentation Tips: Use bright dishes to showcase the colors. A lime wedge on the side adds a fresh touch. - Avoiding dryness: To keep chicken moist, cook it just until it turns golden brown. If you overcook it, it will lose moisture and become dry. Use a meat thermometer. The chicken should reach 165°F (74°C) inside. - Flavoring options: To add more flavor, marinate the chicken for 30 minutes. Use soy sauce, ginger, and garlic for a tasty punch. You can also add lime juice for a zesty kick. - Maintaining crunchiness: Sauté the vegetables for just a few minutes. You want them tender but still crunchy. Stir them often to cook evenly. - Color and flavor enhancement: Use a mix of colorful vegetables. Red, yellow, and green peppers make the dish look bright and inviting. Fresh herbs like cilantro can also add color and a fresh taste. - Bowl presentation suggestions: Serve in deep bowls to keep everything together. Place rice at the bottom, then layer on the chicken and veggies. This makes the dish look appealing. - Garnish ideas: Top the rice bowls with sliced green onions and a sprinkle of sesame seeds. These add a nice crunch and a hint of nuttiness. A lime wedge on the side can also brighten the dish. {{image_4}} You can make a great vegetarian version of the Sweet Chili Chicken Rice Bowls. Instead of chicken, use plant-based proteins. Tofu or tempeh works well. Both absorb flavors nicely and provide good texture. - Tofu: Press it to remove water, then cube and marinate it in sweet chili sauce. Cook it like you would the chicken. - Tempeh: Slice it and sauté it until golden. Add it to the bowl just like the chicken. This swap keeps your dish tasty and satisfying while being meat-free. Want to spice things up? Adding heat can make these bowls exciting. You can use fresh chili peppers to bring a kick. Slice them thin and mix them in with the veggies. - Sriracha: This hot sauce is another great option. Just drizzle some over the finished bowl for extra heat. You can adjust how much you add based on your spice level. These small changes can really wake up your taste buds! These bowls are flexible and fun to serve. You can pair them with fresh salads or crunchy sides. A simple cucumber salad would be refreshing. For meal prep, these bowls store well. You can make them ahead of time and keep them in the fridge. Just pack the rice, chicken, and veggies in separate containers. This way, they won’t get soggy. Try adding a wedge of lime on the side. A squeeze of lime juice adds a bright flavor just before eating! To store leftovers, place the chicken and rice in separate airtight containers. This keeps them fresh. Make sure they cool down before sealing. In the fridge, your leftovers stay good for about 3 to 4 days. You can freeze the cooked rice and chicken. Just let them cool completely first. Use freezer-safe bags or containers to avoid freezer burn. For reheating, thaw in the fridge overnight. Then, warm them in a pan over low heat. Add a splash of water if they feel dry. Use airtight containers to keep your food fresh. This helps prevent odors and moisture from getting in. To avoid sogginess, store the sauce separately. When ready to eat, just mix everything together again. This keeps your meal tasty and enjoyable! Sweet chili sauce is a tasty blend of sweet and spicy flavors. It often has sugar, rice vinegar, and chili peppers. This sauce adds a nice kick to dishes. Its smooth texture makes it perfect for dipping or drizzling. Yes, you can make sweet chili chicken rice bowls ahead. Cook the chicken and veggies, then store them in the fridge. Reheat in a pan or microwave before serving. This saves time on busy days. This recipe can be gluten-free with a simple swap. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. Always check labels to ensure no hidden gluten. To boost protein, add more chicken or use tofu. You can also include edamame or chickpeas. These options add texture and flavor while increasing protein. These rice bowls pair well with several side dishes. Try a fresh salad or steamed vegetables. You can also serve them with crispy spring rolls for a fun meal. To wrap up, this blog post covered everything about Sweet Chili Chicken Rice Bowls. We discussed the key ingredients, measurements, and how to customize your dish. You learned step-by-step cooking instructions, tips for perfect results, and various recipe variations. Remember, making it your own is part of the fun! With the right storage tips, you can enjoy delicious bowls anytime. I hope you feel excited to try this recipe and explore its many options. Happy cooking!

Sweet Chili Chicken Rice Bowls

Enjoy a delicious and vibrant meal with these Sweet Chili Chicken Rice Bowls! Packed with diced chicken, colorful veggies, and flavorful sauces, this dish is perfect for a quick weeknight dinner. You'll love how easy it is to make, taking just 30 minutes from start to finish. Follow the simple steps to create your own inspiring bowl at home. Click through now to explore the full recipe and elevate your dinner game!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup jasmine rice

1 tablespoon vegetable oil

1 bell pepper (choose your favorite color), sliced into thin strips

1 cup broccoli florets

1 carrot, peeled and julienned

3 tablespoons sweet chili sauce

2 tablespoons low-sodium soy sauce

1 teaspoon fresh ginger, minced

2 cloves garlic, minced

Salt and black pepper to taste

2 green onions, sliced thinly (for garnish)

A sprinkle of sesame seeds (for garnish)

Instructions
 

Begin by cooking the jasmine rice according to the package instructions. Typically, this involves rinsing the rice in cold water, then using a 2:1 ratio of water to rice (2 cups of water for each cup of rice). Bring to a boil, then reduce to a simmer, cover, and cook until tender. Once done, fluff with a fork and set aside.

    In a large skillet or frying pan, heat the vegetable oil over medium-high heat until shimmering.

      Add the diced chicken to the skillet, seasoning generously with salt and black pepper. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through with no pink remaining.

        Once the chicken is fully cooked, stir in the minced ginger and garlic, cooking for an additional 1-2 minutes until fragrant and aromatic.

          Next, add the sliced bell pepper, broccoli florets, and julienned carrot to the skillet with the chicken. Sauté together for about 5-6 minutes, or until the vegetables are vibrant and tender-crisp.

            Pour the sweet chili sauce and low-sodium soy sauce over the chicken and vegetables. Stir everything together to ensure the chicken and vegetables are well-coated, and let the mixture simmer for 2-3 minutes, allowing the flavors to meld beautifully.

              To assemble each bowl, place a generous scoop of jasmine rice at the bottom, then layer on top the sweet chili chicken and vegetable medley.

                Finish off the bowls with a garnish of sliced green onions and a light sprinkle of sesame seeds, adding both textural contrast and a touch of nutty flavor.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the rice bowls on individual plates to heighten the dining experience, using a bright dishware color to make the vibrant ingredients pop. A wedge of lime on the side can add a refreshing zing when squeezed over before eating!