Description
Indulge in the warmth and flavor of Sweet Chili Chicken Rice Bowls with Chicken Thighs, a comforting dish that brings together juicy chicken thighs glazed in sweet chili sauce, crunchy pickled vegetables, and vibrant slaw. Perfect for weeknight dinners or gatherings, this recipe is not only easy to prepare but also customizable to fit your taste preferences. With its delightful combination of sweet and spicy, every bite promises satisfaction. Whether you’re a beginner cook or a seasoned chef, this bowl will quickly become a favorite in your home.
Ingredients
Scale
- 600 g boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2 cups jasmine rice
- Pinch of salt
- 1 mini cucumber
- 5 tsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
- Water, to cover
- 4 oz coleslaw mix (or shredded cabbage)
- 1 small pear
- 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
- 1 oz sweet Thai chili sauce
- 2 tsp neutral oil for frying
Instructions
- Pat chicken thighs dry and toss with soy sauce and cornstarch.
- Rinse jasmine rice and cook with water and salt until fluffy.
- Quick pickle cucumber slices in rice vinegar, sugar, salt, and water.
- Prepare slaw by mixing mayonnaise, ponzu sauce, julienned pear, and coleslaw mix. Season to taste.
- Sauté the chicken in oil until crispy, then glaze with sweet chili sauce.
- Assemble bowls with rice, chicken, slaw, and pickles.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 688
- Sugar: 11g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg