Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil or avocado oil
- 1/2 cup store-bought sweet chili sauce (or homemade if you’re feeling fancy)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional, but adds great warmth)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar or apple cider vinegar
- 1/4 teaspoon red pepper flakes (adjust to your heat preference)
- 1 medium red bell pepper, thinly sliced
- 1 cup shredded carrots or matchstick carrots
- 2 cups cooked jasmine or brown rice (can substitute with quinoa or cauliflower rice)
- 2 green onions, sliced for garnish
- 1 tablespoon toasted sesame seeds (optional, but adds a nice crunch)
- Fresh cilantro leaves for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer. Avoid crowding the pan to get a nice sear. Cook for about 4-5 minutes on one side without stirring, then flip and cook another 3-4 minutes until golden and cooked through. From my experience, chicken thighs stay juicier, but breasts work just as well.
- Remove the cooked chicken from the skillet and set aside. In the same pan, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic—this little step always reminds me of my mom, who said “garlic burned is dinner ruined.”
- Add the sliced red bell pepper and shredded carrots to the skillet. Stir-fry for 2-3 minutes until they start to soften but still have a bit of crunch. I love this texture contrast—it makes the bowl feel fresh and lively, much like the noisy dinners I grew up with.
- Return the chicken to the pan and pour in the sweet chili sauce, soy sauce, rice vinegar, and red pepper flakes. Stir everything together until the chicken and veggies are well coated. Cook for an additional 2 minutes, allowing the sauce to thicken slightly and cling to the ingredients. This is where the magic happens—sticky, flavorful, and totally crave-worthy.
- While the sauce simmers, fluff the cooked rice with a fork. I usually cook the rice earlier in the day or use leftover rice from dinner the night before. It saves so much time, and leftovers always taste better the next day.
- To assemble, divide the rice between bowls and spoon the sweet chili chicken mixture on top. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro if you like. The garnishes add that extra pop of flavor and color that makes this bowl feel homemade but special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sweet Chili Chicken Bowl, recipe, cooking, food
