Description
Delicious sweet chili chicken rice bowls featuring tender chicken thighs, served with jasmine rice, sesame slaw, and quick-pickled cucumbers.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 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
- 1 tsp soy sauce
- 1 tsp honey
- 1 tbsp sesame seeds
- 1 cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Instructions
- Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- Pickle the Cucumber: In a bowl, whisk rice vinegar, sugar, and salt until dissolved. Add cucumber slices and toss to coat. Set aside for at least 10 minutes.
- Prepare Sesame Slaw: In a bowl, whisk sesame oil, rice vinegar, soy sauce, and honey. Add shredded cabbage, carrot, and sesame seeds. Toss well to coat. Chill until ready to serve.
- Cook the Chicken: Heat a skillet over medium-high heat with a drizzle of oil. Season chicken thighs with salt and pepper. Cook for 5-6 minutes per side until golden and cooked through. In a bowl, whisk sweet chili sauce, soy sauce, rice vinegar, honey, garlic, and ginger. Pour over the chicken and simmer for 2-3 minutes until the sauce thickens and coats the chicken.
- Assemble Bowls: In each bowl, layer jasmine rice, sesame slaw, and sweet chili chicken. Top with quick-pickled cucumber slices and garnish with extra sesame seeds or scallions, if desired. Serve and enjoy!
Notes
- For a spicier kick, add red pepper flakes to the chicken sauce.
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg