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Sweet Chili Chicken Rice Bowls with Chicken Thighs

Sweet Chili Chicken Rice Bowls with Chicken Thighs

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If you’re craving a comforting yet vibrant meal, look no further than these Sweet Chili Chicken Rice Bowls with Chicken Thighs. This dish beautifully combines tender chicken thighs glazed in sweet chili sauce with fluffy jasmine rice, creating a delightful harmony that’s sure to impress. Perfect for busy weeknights or casual gatherings, the fresh toppings of quick pickled cucumbers and a crunchy sesame pear slaw add brightness and texture. With just 35 minutes from start to finish, you’ll have a satisfying meal everyone will adore.

Ingredients

Scale
  • 600 g boneless, skinless chicken thighs (diced)
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 cups jasmine rice
  • 1 mini cucumber (thinly sliced)
  • 5 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt (for pickles)
  • water (to cover cucumbers)
  • 4 oz coleslaw mix (or shredded cabbage)
  • 1 small pear (julienned)
  • 2 tablespoons mayonnaise
  • 1 tablespoon ponzu sauce (or mix of lemon juice and soy sauce)
  • 1 teaspoon pickling liquid (from cucumbers)
  • salt and pepper (to taste)
  • 1 tablespoon sesame seeds (divided)
  • 1 oz sweet Thai chili sauce
  • 2 teaspoons neutral oil (for frying)

Instructions

  1. 1. Prepare the Chicken: Pat diced chicken thighs dry, toss in soy sauce, then coat with cornstarch.
  2. 2. Cook the Rice: Rinse jasmine rice until water runs clear. Combine with water and salt in a pot, boil, then simmer covered for about 15-18 minutes.
  3. 3. Quick Pickle Cucumbers: Combine rice vinegar, sugar, and salt in a bowl; pour over cucumber slices and let sit.
  4. 4. Make the Slaw: Whisk mayonnaise and ponzu together; toss with pear, coleslaw mix, and pickling liquid.
  5. 5. Cook the Chicken: Heat oil in a skillet; cook chicken until golden brown and crispy.
  6. 6. Glaze Chicken: Toss cooked chicken with sweet chili sauce until evenly coated.
  7. 7. Assemble Bowls: Fluff rice and divide into serving bowls; top with chicken, slaw, and pickled cucumbers.

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