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Sweet Chili Chicken Rice Bowls with Chicken Thighs

Sweet Chili Chicken Rice Bowls with Chicken Thighs
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Sweet Chili Chicken Rice Bowls with Chicken Thighs are a delightful fusion of flavors that will transport you right to your happy place. Each bowl features tender chicken thighs generously glazed with a luscious sweet chili sauce, complemented by a crunchy sesame slaw and vibrant quick-pickled cucumbers. This dish is not only visually stunning but also incredibly satisfying, making it perfect for cozy weeknight dinners or casual gatherings with friends. With each bite, you’ll experience a symphony of textures and tastes that create lasting memories around the dinner table. Get ready to impress your loved ones with this easy-to-make yet gourmet-inspired meal!

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • ½ cup sweet chili sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 cup jasmine rice
  • 1½ cups water
  • pinch of salt
  • 2 cups shredded cabbage (green or red)
  • 1 large carrot, julienned
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar (for slaw)
  • 1 tsp soy sauce (for slaw)
  • 1 tsp honey (for slaw)
  • 1 tbsp sesame seeds (for garnish)
  • 1 cucumber, thinly sliced
  • 2 tbsp rice vinegar (for pickled cucumbers)
  • 1 tbsp sugar (for pickled cucumbers)
  • ½ tsp salt (for pickled cucumbers)

Instructions

  1. Rinse jasmine rice under cold water until clear. Combine with water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let it rest covered for an additional 5 minutes.
  2. For the quick-pickled cucumbers, whisk together rice vinegar, sugar, and salt in a bowl. Toss in thin cucumber slices and set aside.
  3. In a large mixing bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, garlic, and ginger.
  4. Heat oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then add to the skillet. Sear for about 5-6 minutes per side until golden brown and cooked through (165°F).
  5. Pour the sweet chili mixture over the chicken and simmer for another 2-3 minutes until the sauce thickens.
  6. In another bowl, combine shredded cabbage and julienned carrot with sesame oil, remaining soy sauce, honey, and rice vinegar; toss to coat.
  7. Assemble bowls by layering jasmine rice as the base, adding chicken on top followed by sesame slaw and pickled cucumbers.

Nutrition

Find it online: https://cookingwitheliana.com/sweet-chili-chicken-rice-bowls-with-chicken-thighs/