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To make these tasty rice bowls, gather the following main ingredients: - 4 boneless, skinless chicken thighs - 2 cups jasmine rice - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed - 4 cups water or chicken broth These items form the base of your dish, ensuring a great taste and texture. For the marinade, you'll need these simple ingredients to infuse flavor into the chicken: - 1/2 cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil Mix these ingredients well to create a rich and flavorful marinade for the chicken. To elevate your rice bowls, consider adding these optional garnishes: - 3 green onions, chopped - 1 tablespoon sesame seeds - Fresh cilantro (optional) These garnishes add color, crunch, and a fresh taste to your dish. Enjoy customizing your bowls! {{ingredient_image_1}} To marinate the chicken, start by gathering your ingredients. In a bowl, mix 1/2 cup of sweet chili sauce, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. This mix gives the chicken a great flavor. Add the 4 boneless, skinless chicken thighs to the bowl. Make sure each piece is coated well. Cover the bowl and let it sit for at least 30 minutes. If you have time, marinate for up to 2 hours. This makes the chicken even tastier. Next, let’s cook the jasmine rice. In a medium saucepan, combine 2 cups of jasmine rice with 4 cups of water or chicken broth. Add a pinch of salt to enhance the flavor. Bring this to a boil over medium heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 to 20 minutes. After the rice absorbs all the liquid, remove it from heat. Let it sit covered for 5 minutes. Fluff the rice with a fork before serving. Now, it’s time to cook the chicken thighs. Heat a large skillet over medium heat. Take the marinated chicken out of the bowl, but keep the marinade for later. Sear the chicken thighs in the skillet for about 5 to 7 minutes on each side. You want them golden brown and cooked through. The chicken should reach an internal temperature of 165°F or 75°C. This ensures it’s safe to eat while still juicy. After cooking the chicken, let’s add some veggies. In the same skillet, add the sliced red bell pepper and 1 cup of trimmed snap peas. Stir-fry them for about 3 to 4 minutes. You want them to be tender-crisp. Then, pour in the reserved marinade. Let it simmer for an additional 2 minutes. This thickens the sauce and adds flavor to the veggies. Finally, it’s time to put everything together. Start with a scoop of jasmine rice in each bowl. Top it with sliced chicken thighs and the stir-fried vegetables. For a nice finish, garnish with chopped green onions, sesame seeds, and fresh cilantro if you like. Enjoy your sweet chili chicken thigh rice bowl! To boost the flavor of your Sweet Chili Chicken Thigh Rice Bowls, focus on the marinade. I suggest marinating the chicken for at least 30 minutes. For deeper flavor, let it sit for up to 2 hours. You can also add minced garlic or ginger to the marinade. This will add a nice kick to the dish. For extra zest, squeeze fresh lime juice over the finished bowls. Cooking chicken thighs well is key. Start by searing them over medium heat. This gives them a nice brown color and seals in juices. Make sure the skillet is hot before adding the chicken. Avoid moving them around too much. Let them cook for 5-7 minutes on each side. Use a meat thermometer to check for doneness; it should read 165°F. Rest the chicken for a few minutes before slicing to keep it juicy. Perfectly cooked rice makes a big difference. Rinse jasmine rice under cold water before cooking. This helps remove excess starch and keeps the rice fluffy. Use a ratio of 1 cup of rice to 2 cups of water or chicken broth. Bring it to a boil, then lower the heat and cover it. Let it cook for 15-20 minutes. After cooking, let the rice sit covered for 5 minutes. Fluff it gently with a fork for the best texture. Pro Tips Marination Time: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours for maximum flavor infusion. Cooking Chicken: Ensure your skillet is hot before adding the chicken to achieve a nice sear, which adds depth to the dish. Vegetable Crispness: Stir-fry the vegetables just until they are tender-crisp to maintain their vibrant color and nutrients. Rice Cooking Method: For extra flavor, cook the jasmine rice in chicken broth instead of water to enhance the overall taste of the dish. {{image_2}} You can swap chicken thighs for chicken breasts if you want. Breasts are leaner but less juicy. For a vegetarian option, use tofu or tempeh. They soak up flavors well. Instead of sweet chili sauce, try teriyaki or hoisin sauce. Each sauce gives a different taste. If you don’t have jasmine rice, use basmati or brown rice. Both are tasty and work well. You can grill the chicken instead of pan-searing it. This adds a nice smoky flavor. Just marinate as usual and grill over medium heat. For a slow cooker, place chicken and marinade inside. Cook on low for 6-8 hours. The chicken becomes very tender. If you like stir-frying, cook everything in a wok for quick meals. This method keeps veggies crisp and fresh. Feel free to mix in other veggies. Broccoli, carrots, or zucchini all work great. You can even add corn for sweetness. If you like spicy, toss in some sliced jalapeños. They add a nice kick. For a fresh touch, try mixing in spinach or kale. These greens are healthy and cook quickly. The goal is to have fun and make it your own! To store your leftover Sweet Chili Chicken Bowls, wait until they cool. Place chicken, rice, and veggies in an airtight container. Make sure to divide them into portions for easy meals later. Store in the fridge for up to three days. When you're ready to eat, take out a portion. You can reheat in the microwave or on the stove. If using the microwave, heat for about 2-3 minutes. Stir halfway through to ensure even heating. On the stove, add a splash of water to a pan and warm over medium heat for about 5 minutes. If you want to freeze the bowls, pack them in airtight containers. They can last for up to three months in the freezer. Make sure to label them with the date. To reheat, let them thaw in the fridge overnight. Then, reheat as mentioned above. This makes for a quick and tasty meal! Yes, you can use chicken breast. Chicken breast has less fat than thighs. It cooks faster but may be less juicy. If you choose breasts, watch the cooking time. Aim for an internal temperature of 165°F. To make this recipe gluten-free, use gluten-free soy sauce. Look for tamari sauce, which is often gluten-free. Also, check your sweet chili sauce for gluten. Many brands offer gluten-free options. These rice bowls pair well with many sides. Try fresh salad for crunch. You can also serve steamed broccoli or sautéed bok choy. For a twist, add pickled vegetables for tang. To adjust the spice level, change the sweet chili sauce. Use mild sauce for less heat or a spicier sauce for more kick. You can also add sliced fresh chili peppers to the vegetables. We covered making Sweet Chili Chicken Thigh Rice Bowls in this post. You learned about key ingredients, marinating, and cooking methods. I shared tips for juiciness and flavor boosts. We explored variations and smart storage ideas, too. Now, you can create a tasty meal that fits your needs. Enjoy experimenting with different veggies and spices. Remember, cooking should be fun! Happy cooking!

Sweet Chili Chicken Thigh Rice Bowls

A delicious and flavorful rice bowl featuring marinated chicken thighs, jasmine rice, and fresh vegetables, topped with sesame seeds and cilantro.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 0.5 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cups jasmine rice
  • 4 cups water or chicken broth
  • 1 piece red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed
  • 3 pieces green onions, chopped
  • 1 tablespoon sesame seeds, for garnish
  • optional Fresh cilantro, for garnish
  • to taste Salt and pepper

Instructions
 

  • In a bowl, mix the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Add the chicken thighs, ensuring they are coated well. Cover and marinate for at least 30 minutes (or up to 2 hours for more flavor).
  • In a medium saucepan, combine the jasmine rice and water (or chicken broth) with a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
  • Heat a large skillet over medium heat. Remove the chicken from the marinade (reserve the marinade for later) and sear the chicken thighs for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
  • In the same skillet, add the sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes until they are tender-crisp. Pour in the reserved marinade and let it simmer for an additional 2 minutes until slightly thickened.
  • Start with a scoop of jasmine rice in each bowl. Top with sliced chicken thighs, stir-fried vegetables, and garnish with chopped green onions, sesame seeds, and fresh cilantro if desired.

Notes

Marinating the chicken for longer enhances the flavor.
Keyword chicken, easy dinner, rice bowl, sweet chili