Sweet Chili Chicken Rice Bowls with Chicken Thighs

Sweet Chili Chicken Rice Bowls with Chicken Thighs are the perfect mix of sweet, savory, and slightly spicy — all layered over fluffy rice with crisp vegetables and juicy, flavorful chicken. I love how the chicken thighs stay moist and tender while soaking up that sticky sweet chili glaze. It’s a wholesome, balanced meal that’s easy enough for weeknights and bold enough to crave again and again.

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. The sweet chili sauce gives the chicken a glossy, irresistible finish, and I can build each bowl with whatever fresh toppings I have on hand. It’s a full meal in one bowl — protein, carbs, veggies — and it’s great for meal prep, too. Everything comes together quickly, and every bite hits that sweet-and-spicy comfort zone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs
• Olive oil or sesame oil
• Salt and pepper
• Garlic, minced
• Sweet chili sauce (store-bought or homemade)
• Soy sauce or tamari
• Rice vinegar or lime juice (optional, for balance)

For the bowls:

• Cooked white or brown rice
• Cucumber, sliced or julienned
• Carrot, shredded or ribboned
• Red bell pepper, thinly sliced
• Green onions, chopped
• Fresh cilantro (optional)
• Sesame seeds (optional, for garnish)
• Lime wedges (optional)

Directions

1. I season the chicken thighs with salt and pepper.
2. In a skillet, I heat oil over medium-high heat and sear the chicken thighs for about 4–5 minutes per side, until cooked through and golden brown.
3. I reduce the heat and add minced garlic, sweet chili sauce, soy sauce, and a splash of vinegar or lime juice.
4. I simmer for a few minutes, turning the chicken to coat it in the sticky glaze.
5. I let the chicken rest, then slice it into strips or chunks.
6. I build each bowl with a base of rice, topped with chicken, veggies, herbs, and a drizzle of extra sauce.
7. I garnish with sesame seeds and lime wedges if I have them on hand.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap the rice for quinoa or cauliflower rice to change things up. For extra crunch, I add shredded cabbage or chopped peanuts. If I want it spicier, I stir in sriracha or chili garlic sauce. I’ve also made this with tofu or shrimp — both soak up the sweet chili glaze beautifully.

Storage/reheating

I store the components separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the chicken and rice in the microwave or on the stovetop, then add fresh veggies and garnish. The chicken also reheats well in an air fryer for a slightly crisp edge.

FAQs

Can I use chicken breast instead of thighs?

Yes, I’ve made it with chicken breast — I just make sure not to overcook it so it stays juicy. Thighs are more forgiving and flavorful, which is why I love using them here.

Is sweet chili sauce spicy?

It’s mildly spicy with a sweet, tangy kick. If I want more heat, I add red pepper flakes or hot sauce to the glaze.

What rice works best?

I usually go with jasmine or brown rice, but basmati, sushi rice, or even rice noodles are great alternatives.

Can I make this meal ahead of time?

Definitely. I prep the rice and veggies in advance and store the cooked chicken separately. It’s great for lunchboxes or ready-to-go dinners.

Is this dish gluten-free?

It can be! I use tamari or a gluten-free soy sauce and check that the sweet chili sauce is certified gluten-free.

Conclusion

Sweet Chili Chicken Rice Bowls with Chicken Thighs are one of my favorite easy dinners that feel like takeout — but fresher, healthier, and totally customizable. The balance of sweet heat, juicy chicken, and crisp veggies makes every bite satisfying. Whether I’m feeding the family or prepping lunches for the week, this bowl always delivers.

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