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Sweet Chili Chicken Bowls

Sweet chili chicken bowls pair tender chicken coated in a sweet, tangy sauce with fluffy jasmine rice and crisp cucumber and carrots. Cook the chicken in batches in a skillet, then toss it in the sauce and finish each bowl with scallions and sesame seeds.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cups jasmine rice rinsed
  • 2.25 cups water
For the chicken
  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 0.25 cup cornstarch
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 2 tbsp neutral oil divided
For the sauce
  • 0.5 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
For the bowls
  • 1 cucumber English, diced
  • 1 cup carrots shredded
  • 2 scallions thinly sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 2-quart saucepan
  • 1 12-inch nonstick skillet

Method
 

Cook the rice
  1. Combine the rice and water in a 2-quart saucepan and bring to a boil over medium-high heat.
  2. Cover, reduce the heat to low, and cook for 15 minutes.
  3. Remove from the heat and let stand covered for 10 minutes, then fluff with a fork.
Prepare the chicken
  1. Toss the chicken with the cornstarch, salt, and pepper in a large bowl until lightly coated.
Mix the sauce
  1. Stir together the sweet chili sauce, soy sauce, and lime juice in a small bowl.
Cook the chicken
  1. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat, then cook half the chicken for 5–7 minutes, turning occasionally, until browned and it reaches 165°F in the thickest pieces.
  2. Transfer the chicken to a plate, then repeat with the remaining oil and chicken.
  3. Return all the chicken to the skillet, add the sauce, and simmer for 1–2 minutes, tossing to coat.
Assemble the bowls
  1. Divide the rice among four bowls and top with the chicken, cucumber, carrots, scallions, and sesame seeds.

Notes

For evenly browned chicken, avoid crowding the skillet and cook it in batches. Refrigerate leftovers for up to 3 days; freeze the chicken and rice without the fresh toppings if desired. For a gluten-free option, use gluten-free soy sauce or tamari.