Sweet Chili Chicken Bowl

Introduction
The moment the sweet chili sauce hits the hot skillet, a glossy, fragrant steam rises—tangy-sweet, a little smoky, with a whisper of garlic and red pepper. Tender cubes of chicken pick up a caramelized edge while the vegetables hiss and soften; each spoonful combines sticky sauce, fluffy rice, and a satisfying crunch. This Sweet Chili Chicken Bowl is comfort in a bowl: bright, cozy, and just a little addictive.

This recipe is perfect for weeknight dinners when you want big flavor without hours in the kitchen, for casual gatherings where everyone assembles their own bowls, or for meal prep that keeps well through the week. If you like the sweet-spicy balance of a takeout favorite but crave control over ingredients and spice level, this bowl delivers. For a related spicy-sweet twist, try my take on a hot honey variation found here: hot honey chicken bowl.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 generous bowls
Difficulty Level: Easy (great for cooks of all skill levels)

Nutrition Highlights
Estimated nutrition per serving (recipe yields 3 servings). Values are approximate and were calculated using USDA FoodData Central values and reviewed against Mayo Clinic guidance for portioning. If you need precise numbers for medical reasons, use a scale and an official nutrition calculator.

Per serving:

Calories: ~500 kcal
Protein: ~51 g
Carbohydrates: ~47 g
Fat: ~10–12 g
Fiber: ~3–4 g
Sodium: variable (main contributor: soy sauce and sweet chili sauce)

Notes:

Sodium can be high depending on the brand of soy sauce and sweet chili sauce. For lower sodium, use reduced-sodium soy sauce and taste before adding extra.
Protein is high because the chicken breast is the main protein source; this makes the bowl filling and balanced for active adults.

Why You’ll Love It
This bowl hits several home-run reasons to make it:

Instant craveability: the sweet chili sauce gives a bright, sticky glaze that dances between sweet and spicy—comforting yet lively.
Speed and simplicity: from chopping board to bowl in under 30 minutes, it’s ideal for busy evenings.
Family-friendly flexibility: scale spice up or down, swap vegetables based on the season, or make a kid-friendly version by reducing the chili.
Balanced meal: lean protein, complex carbs from rice, and vegetables in one bowl—satisfying and practical for meal prep.

Step-by-Step Instructions

Ingredients

1 lb (450 g) chicken breast, cut into 1-inch cubes
1/2 cup (120 ml) sweet chili sauce
2 cups cooked white rice (about 2 cups cooked)
1 cup mixed vegetables (broccoli florets, sliced bell peppers, shredded carrots)
2 tablespoons soy sauce
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Green onions, thinly sliced, for garnish (optional)

Optional ingredients & substitutions

Use tamari or coconut aminos for gluten-free / wheat-free soy flavor.
Swap chicken for firm tofu (press, cube, and pan-fry) to make a vegetarian/vegan version.
Use brown rice, quinoa, or cauliflower rice for different textures or lower carbs.
Add 1 teaspoon cornstarch mixed with 1 tablespoon water to thicken sauce if desired.

Method

Prepare rice and vegetables ahead so they’re ready to go; keep rice warm.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season cubed chicken with salt and pepper. Add to the skillet in a single layer; avoid overcrowding (cook in batches if needed). Sear until golden and cooked through, about 5–7 minutes, stirring occasionally. Check doneness with an instant-read thermometer—165°F (74°C) in the thickest part.
Reduce heat to medium. Stir in the sweet chili sauce and soy sauce, tossing to coat the chicken. Cook 2–3 minutes until the sauce is glossy and slightly thickened. (If using cornstarch slurry, add now and simmer until glossy.)
Add mixed vegetables to the skillet and sauté 2–4 minutes until bright and tender-crisp. If vegetables need more time, add first and cover briefly, then uncover to reduce excess moisture.
Spoon 2/3 cup cooked rice into each bowl, top with the sweet chili chicken and vegetables, and garnish with sliced green onions if desired.

Practical tips

Don’t overcrowd the pan—crowding causes steaming instead of searing.
Taste as you go: different chili sauces vary in sweetness and heat. Adjust with a squeeze of lime, a pinch of red pepper flakes, or a drizzle of honey.
Keep a damp towel under your cutting board to prevent slipping while you prep.

Best Pairings

Simple sides: a lime wedge and extra sliced scallions brighten the bowl.
Sauces & toppings: toasted sesame seeds, crushed peanuts, or a drizzle of sriracha for heat.
Drinks: pair with a light lager, jasmine tea, or a crisp sparkling water with citrus.
Serve it family-style: place bowls on the table with extra sauce and toppings so everyone can customize.

Storing Leftovers

Room temperature: Do not leave perishable cooked chicken and rice bowls at room temperature for more than 2 hours (1 hour if ambient temp >90°F / 32°C), per food-safety guidelines.
Refrigerator: Store in an airtight container for 3–4 days. Reheat gently in a skillet over medium heat or in the microwave until steaming hot (165°F / 74°C).
Freezer: Components freeze best separately—freeze the cooked chicken mixture in airtight containers for up to 3 months; rice can be frozen for 1–2 months. Thaw overnight in the refrigerator before reheating.

Chef’s Advice

For the best texture contrast, slightly undercook the vegetables so they remain crisp.
If you prefer a sticky, clingy sauce, reduce it a little longer on medium heat or add a cornstarch slurry (1 tsp cornstarch + 1 tsp water).
Marinate the chicken briefly (15–30 minutes) in a teaspoon of soy sauce and a pinch of sugar to deepen flavor, but don’t over-marinate—acidic marinades can toughen chicken.
For extra umami, add 1 teaspoon fish sauce or mushroom powder (if not vegetarian) at the sauce step—use sparingly.

Creative Twists

Vegan Swap: Replace chicken with extra-firm tofu, toss in 1 tsp cornstarch before pan-frying for crispness, and use a vegan sweet chili sauce.
Crispy Variation: Coat chicken cubes lightly in cornstarch and pan-fry until golden for a crisp exterior before tossing in sauce (try the inspiration from crispy bowls).
Low-Carb Option: Serve over cauliflower rice or spiralized zucchini to reduce carbs while keeping the flavor profile intact.
Heat Boost: Add finely chopped Thai bird’s eye chilies, a dash of sambal oelek, or a spoon of gochujang for a deeper chili flavor.

Frequently Asked Questions
Q: Can I use pre-cooked rotisserie chicken?
A: Yes—reduce the sauce cooking time to avoid overcooking the chicken; toss shredded rotisserie chicken into the sauce just to warm and coat.

Q: My sauce is too thin—how do I thicken it?
A: Mix 1 teaspoon cornstarch with 1 teaspoon cold water, stir into the simmering sauce, and cook 30–60 seconds until it thickens. Repeat cautiously if needed.

Q: How can I lower the sodium?
A: Use reduced-sodium soy sauce or tamari, and choose a lower-sodium sweet chili sauce or make your own with less salt.

Q: Is this good for meal prep?
A: Yes—store chicken and rice separately when possible to preserve texture. Reheat in a skillet for best results.

Conclusion

Give this Sweet Chili Chicken Bowl a try the next time you want a weeknight meal that feels special without the fuss. If you’re curious about another sweet-chili take on a bowl, see the flavorful Thai variation at Thai Sweet Chili Chicken Buddha Bowls – Closet Cooking. For a crisped-up, crunchy version that leans into texture, check this recipe for a crispy rendition at Crispy Sweet Chili Chicken Rice Bowl – Food Duchess.

Happy cooking — if you try it, share your tweaks and photos so we can build a community of flavor lovers around this easy, satisfying bowl. And for another quick rice-bowl idea to rotate into your weeknight lineup, consider this quick street-corn inspired chicken rice bowl: 30-minute street corn chicken rice bowl.

Conclusion

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