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Sticky Sweet Chili Chicken Bowl with Rice

Close-up of a white bowl filled with white rice topped with glossy, saucy Sticky Sweet Chili Chicken, garnished with sesame seeds and green onions.
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Make a flavorful chicken bowl featuring tender chicken coated in a homemade, balanced sticky sweet chili glaze served over rice.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup cooked Jasmine rice, for serving
  • 1/4 cup water
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1/3 cup brown sugar, packed
  • 1/4 cup sweet chili sauce (store-bought or homemade)
  • 2 tablespoons ketchup
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 green onions, sliced, for garnish
  • 1 teaspoon sesame seeds, for garnish

Instructions

  1. Prepare the chicken: Pat the chicken pieces dry. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  2. Make the sauce: In the same skillet (or a small saucepan), combine the water, rice vinegar, soy sauce, brown sugar, sweet chili sauce, ketchup, ginger, garlic, and sriracha. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  3. Thicken the sauce: Whisk the cornstarch slurry one more time and pour it slowly into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes until the sauce thickens significantly and becomes glossy. This creates the sticky texture.
  4. Glaze the chicken: Return the cooked chicken to the skillet. Toss the chicken pieces gently until they are completely coated in the thick, sticky sauce. Cook for 1 minute to heat through.
  5. Assemble the bowls: Divide the cooked Jasmine rice among serving bowls. Top the rice evenly with the sticky sweet chili chicken.
  6. Garnish and serve: Sprinkle the sliced green onions and sesame seeds over the chicken before serving immediately.

Notes

  • For extra flavor, bake the chicken at 400°F for 15 minutes before tossing it in the sauce.
  • Jasmine rice works well for its aroma, but Basmati or short-grain sushi rice are good alternatives.
  • Adjust the sriracha amount to control the heat level of the glaze.
  • To achieve maximum stickiness, ensure you let the sauce simmer long enough after adding the cornstarch slurry.

Nutrition

Find it online: https://spoonswirl.com/sticky-sweet-chili-chicken-bowl-with-rice/