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Spicy Chicken Rice Bowls with Chili Garlic Sauce


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  • Author: Isabella
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

These spicy chicken rice bowls combine tender chicken, fresh vegetables, and jasmine rice, all coated in a bold homemade chili garlic sauce. It’s a quick, flavorful, and balanced meal perfect for busy weeknights or meal prep.


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

For the Chili Garlic Sauce:

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


Instructions

  1. In a medium bowl, combine chicken thighs with soy sauce, sesame oil, honey, cornstarch, and black pepper. Toss well and let marinate for 10–15 minutes.
  2. While the chicken marinates, prepare the chili garlic sauce by whisking together chili garlic sauce, soy sauce, rice vinegar, honey, sesame oil, and minced garlic in a small bowl. Set aside.
  3. Heat neutral oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
  4. Add the chili garlic sauce to the skillet and stir for 1–2 minutes until the sauce thickens and coats the chicken.
  5. Divide cooked jasmine rice into four bowls. Top each with spicy chicken, shredded carrots, sliced cucumbers, edamame, green onions, and a sprinkle of sesame seeds.
  6. Serve warm or at room temperature. Optional: Add extra chili garlic sauce or a squeeze of lime for more heat or brightness.

Notes

For a vegetarian option, substitute chicken with tofu or tempeh.

To make it gluten-free, use tamari instead of soy sauce.

Swap jasmine rice with cauliflower rice or shredded cabbage for a low-carb version.

Customize with extra veggies like bell peppers, avocado, or radishes.

Store components separately in the fridge for up to 4 days to maintain freshness.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 7g
  • Sodium: 720mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg