Crispy chicken tossed in sweet chili glaze, served over steamed rice with fresh veggies, crunchy nuts, and herbs—this flavorful bowl is easy, filling, and endlessly adaptable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb boneless, skinless chicken thighs or breasts
2 tbsp soy sauce
1 tsp freshly grated ginger
2 garlic cloves, minced
1 tsp sugar
1/3 cup cornstarch
2 tbsp neutral oil (vegetable or canola)
1/3 cup sweet chili sauce
3 cups cooked jasmine rice
1 cup sliced cucumber
1 cup shredded carrots
1/4 cup chopped scallions
1/4 cup fresh cilantro
1/4 cup roasted chopped peanuts
Lime wedges, for serving
Instructions
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Mix soy sauce, garlic, ginger, and sugar in a bowl. Add chicken and marinate for 20–30 minutes.
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Cook rice and prep vegetables, herbs, and toppings.
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Toss marinated chicken in cornstarch until coated.
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Heat oil in a large skillet over medium-high. Cook chicken 6–8 minutes until browned and cooked through.
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Lower heat, add sweet chili sauce, and stir to coat chicken evenly. Let simmer until sticky.
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Fill bowls with rice, top with chicken, add veggies and herbs. Garnish with peanuts and lime wedges.