Thai Sweet Chili Chicken Bowls (Printable)
Tender glazed chicken over jasmine rice with fresh 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
# Steps:
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.
02 - While the rice cooks, julienne the carrot, thinly slice the bell pepper and cucumber, shred the purple cabbage, and prepare the cooked edamame. Set aside.
03 - In a small bowl, whisk together lime juice, rice vinegar, honey (or maple syrup), soy sauce, and sesame oil until well combined. Set aside.
04 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 4–5 minutes until golden and nearly cooked through. Add Thai sweet chili sauce, soy sauce, and lime juice. Stir to coat and cook for another 2–3 minutes until the chicken is glazed and cooked through.
05 - Divide the cooked rice into four bowls. Arrange the vegetables and edamame in sections around each bowl. Add the sweet chili chicken on top.
06 - Drizzle the lime dressing over the bowls. Garnish with chopped peanuts, cilantro, sesame seeds, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The sweet chili glaze gets beautifully sticky and coats every piece of chicken
- You get crunchy vegetables, tender meat, and fluffy rice in one bowl
- The lime dressing cuts through the sweetness perfectly
02 -
- Cutting chicken into uniform pieces ensures even cooking
- The glaze thickens fast once it hits the hot pan, so stir constantly
- Let the rice rest covered for those 5 minutes or it will be gummy
03 -
- Pat your chicken dry before cutting for better browning
- Warm your serving bowls so the rice stays hot longer
- Squeeze fresh lime right before serving for maximum brightness