Golden, crispy chicken glazed in sweet chili sauce, served over fluffy rice and topped with crunchy veggies, herbs, and peanuts. This fast, flavor-packed bowl is perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
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Combine soy sauce, ginger, garlic, and sugar in a bowl. Add chicken and marinate for 20–30 minutes.
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Cook the rice and prepare all vegetables and toppings while the chicken marinates.
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Drain the chicken and coat evenly with cornstarch.
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Heat oil in a large skillet. Fry chicken until golden brown and fully cooked, 6–8 minutes.
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Reduce heat and stir in sweet chili sauce. Simmer until the sauce thickens and coats the chicken.
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Assemble bowls with rice, glazed chicken, veggies, herbs, and peanuts. Serve with lime wedges.
Instructions
1 lb boneless, skinless chicken thighs or breasts
2 tbsp soy sauce
1 tsp grated fresh ginger
2 garlic cloves, minced
1 tsp sugar
1/3 cup cornstarch
2 tbsp neutral oil (vegetable or canola)
1/3 cup sweet chili sauce
3 cups cooked jasmine rice
1 cup shredded carrots
1 cup sliced cucumber
1/4 cup chopped scallions
1/4 cup fresh cilantro leaves
1/4 cup toasted chopped peanuts
Lime wedges, for serving
Notes
-
Combine soy sauce, ginger, garlic, and sugar in a bowl. Add chicken and marinate for 20–30 minutes.
-
Cook the rice and prepare all vegetables and toppings while the chicken marinates.
-
Drain the chicken and coat evenly with cornstarch.
-
Heat oil in a large skillet. Fry chicken until golden brown and fully cooked, 6–8 minutes.
-
Reduce heat and stir in sweet chili sauce. Simmer until the sauce thickens and coats the chicken.
-
Assemble bowls with rice, glazed chicken, veggies, herbs, and peanuts. Serve with lime wedges.