Thai Sweet Chili Chicken Bowls (Printable)
Tender chicken in sweet chili glaze over jasmine rice with fresh vegetables and tangy lime dressing.
# What goes in:
→ For the Chicken
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→ For the Rice
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→ For the Vegetables
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→ For the Lime Dressing
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→ Garnishes
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# 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.
02 - While the rice cooks, julienne the carrot, thinly slice the red 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:
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- The sweet chili glaze creates that sticky restaurant style coating in minutes
- You can prep all the vegetables while the rice cooks, making it faster than takeout
- Everything balances perfectly sweet tangy salty fresh in every single bite
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- The glaze thickens fast once it hits the hot pan, so have everything ready before adding it
- Cut your vegetables slightly thicker than you think you need so they stay crisp under the warm chicken
- Room temperature rice works better than piping hot for bowl assembly
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- Double the lime dressing and keep it in the fridge for quick salads all week
- Toast your sesame seeds in a dry pan for two minutes to deepen their nutty flavor