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Sticky Sweet Chili Chicken Bowl with Rice

Close-up of a white bowl filled with white rice topped generously with glazed Sticky Sweet Chili Chicken.

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Prepare a restaurant-style sweet chili chicken bowl featuring tender chicken coated in a sticky glaze, served over fluffy rice.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup white rice (Jasmine or Basmati)
  • 2 cups water (for rice)
  • 1 tablespoon vegetable oil
  • 1/4 cup sweet chili sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Optional toppings: Sliced green onions, sesame seeds

Instructions

  1. Cook the rice: Combine rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Fluff with a fork.
  2. Prepare the sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Set aside.
  3. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes.
  4. Thicken the sauce: Pour the prepared sauce mixture over the cooked chicken in the skillet. Bring the sauce to a simmer.
  5. Stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken well, becoming sticky.
  6. Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with the sticky sweet chili chicken.
  7. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.

Notes

  • For crispier chicken, you can lightly dust the chicken pieces with cornstarch before pan-frying.
  • If you prefer a spicier sauce, add 1/2 teaspoon of sriracha to the sauce mixture.
  • You can substitute chicken breasts for thighs, but thighs remain juicier.

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