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Sweet Chili Chicken Rice Bowls with Chicken Thighs: A Comforting Bowl with a Kick

Sweet Chili Chicken Rice Bowls with Chicken Thighs: A Comforting Bowl with a Kick

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Sweet Chili Chicken Rice Bowls with Chicken Thighs: A Comforting Bowl with a Kick is the perfect dish to warm your heart and satisfy your cravings. This easy-to-make recipe features tender chicken thighs glazed in a sweet chili sauce, served over fluffy jasmine rice, and topped with crunchy pickled cucumbers and a refreshing pear slaw. It’s ideal for busy weeknights or casual gatherings, effortlessly combining flavors and textures that will leave everyone wanting more.

Ingredients

Scale
  • 600 g boneless, skinless chicken thighs
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 2 cups jasmine rice
  • Pinch of salt
  • 1 mini cucumber, thinly sliced
  • 5 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • Water, to cover
  • 4 oz coleslaw mix (or shredded cabbage)
  • 1 small pear, julienned
  • 2 tbsp mayonnaise
  • 1 tbsp ponzu sauce (or a mix of lemon juice and soy sauce)
  • 1 tsp pickling liquid from cucumbers
  • Salt and pepper, to taste
  • 1 tbsp sesame seeds, divided
  • 1 oz sweet Thai chili sauce
  • 2 tsp neutral oil for frying

Instructions

  1. Pat diced chicken thighs dry and toss with soy sauce and cornstarch until coated.
  2. Rinse jasmine rice under cold water, then combine with water and salt in a pot. Bring to boil, reduce heat, cover, and simmer for 15–18 minutes.
  3. For quick pickles, mix sliced cucumber with rice vinegar, sugar, salt, and enough water to cover; let sit.
  4. In a bowl, whisk mayo and ponzu; add coleslaw mix and julienned pear; season to taste.
  5. Heat oil in a skillet over medium-high heat; sauté chicken until golden brown and cooked through.
  6. Toss cooked chicken with sweet chili sauce until well-coated.
  7. Serve rice topped with chicken, slaw, and pickled cucumbers.

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