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Sweet Chili Chicken Rice Bowls with Chicken Thighs

Sweet Chili Chicken Rice Bowls with Chicken Thighs: A Comforting Bowl with a Kick

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Sweet Chili Chicken Rice Bowls with Chicken Thighs are the ultimate comfort food, combining tender chicken thighs with a sweet and spicy glaze, fluffy jasmine rice, and a refreshing sesame slaw. This dish not only delivers on flavor but also offers versatility, allowing you to customize it with your favorite veggies or protein. Perfect for busy weeknights or family gatherings, these rice bowls are easy to prepare and sure to become a household favorite. With simple ingredients and quick preparation, you’ll have a meal that warms both heart and soul in no time.

Ingredients

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  • 600 g boneless, skinless chicken thighs, diced
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 cups jasmine rice
  • Pinch of salt
  • 1 mini cucumber, thinly sliced
  • 5 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • Water, to cover
  • 4 oz coleslaw mix
  • 1 small pear, julienned
  • 2 tbsp mayonnaise
  • 1 tbsp ponzu sauce
  • 1 tsp pickling liquid from cucumbers
  • Salt and pepper, to taste
  • 1 tbsp sesame seeds, divided
  • 1 oz sweet Thai chili sauce
  • 2 tsp neutral oil for frying

Instructions

  1. Pat chicken thighs dry, toss with soy sauce, and coat with cornstarch.
  2. Rinse jasmine rice until clear; cook with 2¼ cups water and a pinch of salt as per package instructions.
  3. Thinly slice your cucumber and place it in a bowl. Mix rice vinegar, sugar, and salt until dissolved; then pour over cucumbers with just enough water to cover them. Let this sit while you cook everything else.
  4. Combine mayonnaise and ponzu in a bowl; add pear and slaw; mix well before seasoning with salt, pepper, and half of your sesame seeds.
  5. In a skillet, sauté chicken until golden brown on both sides.
  6. Transfer cooked chicken to a clean bowl and drizzle with sweet chili sauce; toss gently until every piece is glossy and coated.
  7. Assemble bowls with rice, chicken, slaw, and pickles. Finish off by sprinkling on remaining sesame seeds.

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