Sweet Chilli Chicken Rice Bowls with Chicken Thighs
This vibrant bowl features juicy, caramelized chicken thighs coated in a sticky sweet chilli glaze, served over fluffy jasmine rice with fresh veggies, herbs, and a drizzle of tangy lime yogurt sauce. It’s simple, comforting, and packed with balanced flavor — a delightful mix of sweet, savory, and fresh.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4 bowls
Ingredients
For the Chicken
600 g (about 1.3 lbs) boneless, skinless chicken thighs
2 tbsp olive oil
3 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp honey
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp lime juice (or lemon juice)
Salt and pepper, to taste
For the Rice
1 ½ cups jasmine rice
3 cups water or chicken broth
Pinch of salt
1 tsp olive oil
For the Bowl Toppings
1 cup cucumber, thinly sliced
1 cup carrot ribbons (use a peeler)
1 small red bell pepper, thinly sliced
½ cup edamame or green peas, steamed
¼ cup fresh cilantro or mint leaves
2 tbsp toasted sesame seeds
For the Lime Yogurt Drizzle
½ cup Greek yogurt
1 tbsp lime juice
½ tsp honey
Salt, to taste
Instructions
1. Prepare the Rice
Rinse rice until water runs clear.
In a medium pot, add rice, water (or broth), salt, and a drizzle of olive oil.
Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until tender.
Fluff with a fork and set aside.
2. Marinate the Chicken
In a bowl, mix sweet chilli sauce, soy sauce, honey, garlic, ginger, lime juice, and olive oil.
Add chicken thighs and toss to coat. Let sit for at least 10–15 minutes (or up to 1 hour in the fridge).
3. Cook the Chicken
Option 1 – Pan-Fry:
Heat a large skillet over medium-high heat.
Add the chicken thighs and cook 5–6 minutes per side until caramelized and cooked through (internal temp 75°C / 165°F).
Pour leftover marinade into the pan and simmer 1–2 minutes until it thickens into a glaze.
Option 2 – Oven-Bake:
Preheat oven to 200°C (400°F).
Arrange chicken on a parchment-lined tray, brush with marinade.
Bake for 20–25 minutes, flipping halfway and brushing with more sauce.
4. Make the Lime Yogurt Sauce
In a small bowl, whisk together Greek yogurt, lime juice, honey, and a pinch of salt until smooth.
5. Assemble the Bowls
Divide rice into bowls.
Top with sliced veggies (cucumber, carrot, bell pepper, edamame).
Add sweet chilli chicken slices on top.
Drizzle with lime yogurt sauce.
Sprinkle sesame seeds and herbs.
Tips & Notes
Extra crunch: Add crushed peanuts or crispy onions on top.
Veggie swap: Try shredded cabbage, avocado, or grilled zucchini.
Spice level: Adjust the sweet chilli sauce or add a few chili flakes if you prefer heat.
Make-ahead: Marinate chicken up to 24 hours before cooking for deeper flavor.
Serving Suggestion
Serve warm for dinner or meal-prep into containers for 3–4 days. It’s just as delicious reheated or even cold as a lunch bowl!
Nutritional Information
Calories: 520 kcal
Protein: 34 g
Carbohydrates: 58 g
Fat: 15 g
Fiber: 3 g
Sugar: 14 g