There’s something magical about the way a bowl of food can bring warmth and comfort at the end of a long day. Sweet Chili Chicken Rice Bowls with Chicken Thighs is one of those recipes that feels like a warm hug in meal form. It’s hearty yet light, vibrant yet soothing—a perfect balance of taste and texture that you’ll find yourself craving time and again.
I was first introduced to this dish during a trip to a small street market in Chiang Mai, Thailand. The vendor, an elderly woman with kind eyes, handed me a paper bowl filled with rice, sticky-glazed chicken, crunchy pickled vegetables, and a spicy-sweet slaw. It was love at first bite. Since then, I’ve recreated it at home countless times, tailoring it with ingredients that are easy to find but still deliver that unforgettable flavor punch.
What makes this dish truly special is how it brings together contrasting elements in harmony. The tender chicken thighs soak up the glossy sweet chili glaze beautifully. The quick-pickled cucumbers add brightness, the pear slaw brings a touch of sweetness and crunch, and the steamed jasmine rice anchors everything with its fragrant simplicity. It’s a dish that feels grounded in tradition but is endlessly adaptable.
Whether you’re making it for a quick weekday dinner or as a crowd-pleaser for friends, this rice bowl has something for everyone.
Why You’ll Love This Recipe
- All-in-one meal with protein, veggies, and grains
- Sweet, tangy, and mildly spicy glaze that pairs perfectly with juicy chicken
- Quick-pickled cucumbers and fresh slaw add crisp texture
- Simple and easy enough for weeknight cooking
- Customizable for heat levels, toppings, or protein swaps
Sweet Chili Chicken Rice Bowls with Chicken Thighs: A Comforting Bowl with a Kick
Description
There’s something magical about the way a bowl of food can bring warmth and comfort at the end of a long day. Sweet Chili Chicken Rice Bowls with Chicken Thighs is one of those recipes that feels like a warm hug in meal form. It’s hearty yet light, vibrant yet soothing—a perfect balance of taste and texture that you’ll find yourself craving time and again.
I was first introduced to this dish during a trip to a small street market in Chiang Mai, Thailand. The vendor, an elderly woman with kind eyes, handed me a paper bowl filled with rice, sticky-glazed chicken, crunchy pickled vegetables, and a spicy-sweet slaw. It was love at first bite. Since then, I’ve recreated it at home countless times, tailoring it with ingredients that are easy to find but still deliver that unforgettable flavor punch.
What makes this dish truly special is how it brings together contrasting elements in harmony. The tender chicken thighs soak up the glossy sweet chili glaze beautifully. The quick-pickled cucumbers add brightness, the pear slaw brings a touch of sweetness and crunch, and the steamed jasmine rice anchors everything with its fragrant simplicity. It’s a dish that feels grounded in tradition but is endlessly adaptable.
Whether you’re making it for a quick weekday dinner or as a crowd-pleaser for friends, this rice bowl has something for everyone.
Ingredients
- For the Chicken:
-
600 g boneless, skinless chicken thighs, diced
-
2 tbsp soy sauce
-
2 tbsp cornstarch
- For the Rice:
-
2 cups jasmine rice
-
Pinch of salt
- For the Quick Pickled Cucumbers:
-
1 mini cucumber, thinly sliced
-
5 tsp rice vinegar
-
1 tsp sugar
-
1 tsp salt
-
Water, to cover
- For the Sesame Slaw:
-
4 oz coleslaw mix (or shredded cabbage)
-
1 small pear, julienned
-
2 tbsp mayonnaise
-
1 tbsp ponzu sauce (or a mix of lemon juice and soy sauce)
-
1 tsp pickling liquid from cucumbers
-
Salt and pepper, to taste
-
1 tbsp sesame seeds, divided
- For the Glaze & Finishing Touch:
-
1 oz sweet Thai chili sauce
-
2 tsp neutral oil for frying
Instructions
Step 1: Prep the Chicken
Start by patting your diced chicken thighs dry with paper towels—this helps them get a better sear. In a bowl, toss the chicken with soy sauce to season. Then, sprinkle cornstarch over the pieces and mix until evenly coated. This creates a light, crisp crust once pan-fried.
Step 2: Cook the Rice
Rinse the jasmine rice under cold water until it runs clear. In a pot, combine rice with 2¼ cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook for 15–18 minutes. Remove from heat and keep covered.
Step 3: Make the Quick Pickles
Thinly slice your cucumber and place it in a bowl. Mix rice vinegar, sugar, and salt until dissolved, then pour over cucumbers with just enough water to cover. Let sit while you cook the rest—it gets more flavorful the longer it pickles.
Step 4: Toss Together the Slaw
In a mixing bowl, whisk together mayonnaise and ponzu. Add julienned pear, coleslaw mix, and a teaspoon of the pickling liquid. Stir until combined. Season with salt, pepper, and half the sesame seeds.
Step 5: Sauté the Chicken
Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook undisturbed for 2–3 minutes until golden. Flip and cook the other side for another 2–3 minutes until crispy and cooked through.
Step 6: Glaze It Up
Transfer the cooked chicken to a clean bowl and drizzle with sweet chili sauce. Toss until every piece is glossy and coated.
Step 7: Assemble Your Bowls
Fluff your rice and divide it into serving bowls. Top with the sweet chili chicken, a heap of sesame slaw, and drained pickled cucumbers. Finish with the rest of the sesame seeds for a final nutty crunch.
Notes
-
For a low-carb version, swap jasmine rice for cauliflower rice.
-
Ponzu can be made at home using lemon juice and soy sauce in equal parts.
INGREDIENTS YOU’LL NEED
For the Chicken:
- 600 g boneless, skinless chicken thighs, diced
- 2 tbsp soy sauce
- 2 tbsp cornstarch
For the Rice:
- 2 cups jasmine rice
- Pinch of salt
For the Quick Pickled Cucumbers:
- 1 mini cucumber, thinly sliced
- 5 tsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
- Water, to cover
For the Sesame Slaw:
- 4 oz coleslaw mix (or shredded cabbage)
- 1 small pear, julienned
- 2 tbsp mayonnaise
- 1 tbsp ponzu sauce (or a mix of lemon juice and soy sauce)
- 1 tsp pickling liquid from cucumbers
- Salt and pepper, to taste
- 1 tbsp sesame seeds, divided
For the Glaze & Finishing Touch:
- 1 oz sweet Thai chili sauce
- 2 tsp neutral oil for frying
How to Make Sweet Chili Chicken Rice Bowls
STEP-BY-STEP INSTRUCTIONS
Step 1: Prep the Chicken
Start by patting your diced chicken thighs dry with paper towels—this helps them get a better sear. In a bowl, toss the chicken with soy sauce to season. Then, sprinkle cornstarch over the pieces and mix until evenly coated. This creates a light, crisp crust once pan-fried.
Step 2: Cook the Rice
Rinse the jasmine rice under cold water until it runs clear. In a pot, combine rice with 2¼ cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook for 15–18 minutes. Remove from heat and keep covered.
Step 3: Make the Quick Pickles
Thinly slice your cucumber and place it in a bowl. Mix rice vinegar, sugar, and salt until dissolved, then pour over cucumbers with just enough water to cover. Let sit while you cook the rest—it gets more flavorful the longer it pickles.
Step 4: Toss Together the Slaw
In a mixing bowl, whisk together mayonnaise and ponzu. Add julienned pear, coleslaw mix, and a teaspoon of the pickling liquid. Stir until combined. Season with salt, pepper, and half the sesame seeds.
Step 5: Sauté the Chicken
Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook undisturbed for 2–3 minutes until golden. Flip and cook the other side for another 2–3 minutes until crispy and cooked through.
Step 6: Glaze It Up
Transfer the cooked chicken to a clean bowl and drizzle with sweet chili sauce. Toss until every piece is glossy and coated.
Step 7: Assemble Your Bowls
Fluff your rice and divide it into serving bowls. Top with the sweet chili chicken, a heap of sesame slaw, and drained pickled cucumbers. Finish with the rest of the sesame seeds for a final nutty crunch.
HELPFUL TIPS
- Dry chicken thoroughly before marinating for better crisping.
- For extra heat, stir a teaspoon of sriracha into the glaze.
- You can make the pickled cucumbers a day ahead—they get more flavorful with time.
- Swap chicken thighs for tofu or beef strips for variation.
DETAILS
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired
Diet: Dairy-Free
NOTES
- For a low-carb version, swap jasmine rice for cauliflower rice.
- Ponzu can be made at home using lemon juice and soy sauce in equal parts.
NUTRITIONAL INFORMATION (Per Serving Approx.)
Calories: 720
Protein: 34 g
Carbohydrates: 80 g
Fat: 24 g
Fiber: 5 g
Sugar: 14 g
FREQUENTLY ASKED QUESTIONS
Can I use chicken breast instead of thighs?
Yes, but thighs offer more flavor and tenderness. If using breasts, be careful not to overcook.
Can this be made vegetarian?
Definitely—use crispy tofu or tempeh in place of the chicken and the rest remains the same.
How spicy is sweet chili sauce?
Mild to moderate. You can adjust the spice by adding a splash of sriracha or using a milder version.
STORAGE INSTRUCTIONS
Store leftover chicken, rice, and slaw separately in airtight containers. Refrigerate up to 4 days. Reheat chicken and rice before serving; slaw is best fresh but can last 2 days.
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CONCLUSION
Sweet Chili Chicken Rice Bowls with Chicken Thighs is more than just a meal—it’s a celebration in a bowl. From the tangy pickles to the juicy glazed chicken and the comforting warmth of jasmine rice, every element plays its part to perfection. It’s ideal for busy weeknights, meal prep, or simply satisfying a craving for bold, balanced flavors. Once you try it, you’ll be adding it to your regular rotation in no time.