Description
Ultimate Sweet Chili Chicken Rice Bowls with Sesame Crunch
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
- Marinate the chicken by combining sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and ginger in a bowl. Add chicken thighs, coat thoroughly, and let sit for at least 15 minutes (or up to overnight in the refrigerator for deeper flavor).
- Rinse the jasmine rice under cold water until the water runs clear. Combine with 1½ cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Prepare the quick-pickled cucumbers by mixing thinly sliced cucumber with rice vinegar, sugar, and salt in a small bowl. Press them gently with the back of a spoon to help them release moisture and absorb the pickling liquid faster. Set aside for at least 10 minutes.
- Make the sesame slaw by whisking together sesame oil, rice vinegar, soy sauce, and honey in a large bowl. Add shredded cabbage, julienned carrot, and sesame seeds, then toss until everything is well coated. The slaw improves if it sits for 5-10 minutes while you cook the chicken.
- Heat a large skillet over medium-high heat. Remove chicken from marinade (reserve the liquid) and cook for 4-5 minutes per side until caramelized and cooked through to 165°F. Transfer to a cutting board.
- Pour the reserved marinade into the same skillet and bring to a boil, stirring constantly. Let it bubble for 2-3 minutes until it reduces to a thick, glossy sauce.
- Slice the chicken thighs into strips and return to the skillet, tossing to coat in the reduced sauce.
- Assemble the bowls by dividing rice among serving dishes, topping with glazed chicken, sesame slaw, and pickled cucumbers. Drizzle with any remaining sauce from the pan and sprinkle with additional sesame seeds for extra crunch.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Sweet Chili Chicken Rice