Name: Spicy Chicken Rice Bowls with Chili Garlic Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey; 2 teaspoons cornstarch; 1/2 teaspoon black pepper; 1 tablespoon neutral oil (like avocado or vegetable oil); 3 cups cooked jasmine rice; 1 cup shredded carrots; 1 cup thinly sliced cucumbers; 1/2 cup edamame, shelled and steamed; 2 green onions, chopped; 1 tablespoon sesame seeds; 2 tablespoons chili garlic sauce; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon honey; 1/2 teaspoon sesame oil; 1 garlic clove, minced

These Spicy Chicken Rice Bowls with Chili Garlic Sauce are the perfect blend of flavor, heat, and comfort. I layer tender chicken, fresh veggies, and fluffy jasmine rice, all tied together with a bold, homemade chili garlic sauce. It’s a satisfying, balanced meal that’s simple to make and incredibly rewarding to eat.

Why You’ll Love This Recipe

I love this recipe because it’s quick, full of bold Asian-inspired flavors, and ideal for meal prep or a casual dinner. The juicy chicken soaks up the rich, slightly sweet marinade and finishes in a spicy, tangy chili garlic sauce that clings to every bite. The fresh veggies give crunch and color, making this bowl both vibrant and nutritious. It also comes together in just 25 minutes—perfect for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless skinless chicken thighs, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey

2 teaspoons cornstarch

1/2 teaspoon black pepper

1 tablespoon neutral oil (like avocado or vegetable oil)

3 cups cooked jasmine rice

1 cup shredded carrots

1 cup thinly sliced cucumbers

1/2 cup edamame, shelled and steamed

2 green onions, chopped

1 tablespoon sesame seeds

For the Chili Garlic Sauce:

2 tablespoons chili garlic sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1/2 teaspoon sesame oil

1 teaspoon honey

1 garlic clove, minced

Directions

I start by marinating the chicken. In a medium bowl, I combine soy sauce, sesame oil, honey, cornstarch, and black pepper with the chicken pieces. I toss them well and let everything sit for about 10–15 minutes.

While the chicken marinates, I mix up the chili garlic sauce by whisking together all the sauce ingredients in a small bowl and setting it aside.

In a large skillet, I heat the neutral oil over medium-high heat. Then I add the marinated chicken and cook it for 5–7 minutes, stirring occasionally, until it’s browned and cooked through.

I pour the chili garlic sauce into the skillet and stir for another 1–2 minutes until the sauce thickens and coats the chicken nicely. I remove it from heat at this point.

To assemble the bowls, I divide the jasmine rice into four portions, then top each with the spicy chicken, shredded carrots, cucumbers, edamame, green onions, and a sprinkle of sesame seeds.

I serve the bowls warm or at room temperature. For an extra kick, I sometimes add more chili garlic sauce or a squeeze of lime.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: Approximately 420 kcal per serving

Variations

Vegetarian version: I like swapping the chicken for tofu or tempeh. I marinate and pan-sear it the same way.

Low-carb version: Instead of jasmine rice, I sometimes use cauliflower rice or shredded cabbage.

Extra veggies: I’ve added bell peppers, avocado slices, or radishes for more crunch and color.

Gluten-free option: I use tamari instead of soy sauce to keep this recipe gluten-free.

Different protein: I’ve also made this with thinly sliced beef or shrimp, and both work great with the chili garlic sauce.

Storage/Reheating

I store the chicken and rice in separate airtight containers in the fridge for up to 4 days. The vegetables can be kept separately to maintain their freshness and crunch. When reheating, I microwave the rice and chicken together for about 1–2 minutes, then assemble the bowl with the fresh toppings. I always avoid reheating the cucumbers and carrots to keep the texture crisp.

Related Recipes:

Coconut Chicken Rice Bowl

FAQs

How spicy is the chili garlic sauce?

It has a noticeable kick, but I find it manageable. I can always adjust the heat by adding less chili garlic sauce or mixing in a bit more honey or rice vinegar to mellow it out.

Can I use chicken breast instead of thighs?

Yes, I sometimes use boneless skinless chicken breasts. They cook a little faster and are leaner, though they can be slightly less juicy than thighs.

Is this recipe good for meal prep?

Absolutely. I often make a batch on Sunday and portion it into containers for lunch. It reheats well, and the flavors even deepen over time.

What can I substitute for edamame?

If I don’t have edamame, I’ve used green peas or chopped snap peas. They add a similar pop of color and mild sweetness.

Can I serve this dish cold?

Yes, I’ve had it cold and it’s still delicious—especially in warmer weather. I just make sure the rice and chicken have cooled properly before storing.

Conclusion

These spicy chicken rice bowls with chili garlic sauce have become a go-to for me when I want something flavorful, fast, and full of texture. They’re flexible enough to adapt to whatever veggies or proteins I have on hand, and they always hit the spot. Whether I’m prepping ahead or cooking fresh, this bowl is one of my favorite ways to enjoy a spicy, comforting meal.

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