Name: Sweet Chilli Chicken Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 2 cloves garlic; 1/4 cup soy sauce (60ml); 3 Tbsp sweet chilli sauce; 1 1/2 Tbsp rice vinegar; 1 Tbsp honey; 1 Tbsp peanut oil; 1 Tbsp sesame oil; 1/2 Tbsp crushed ginger; 600 g boneless, skinless chicken thighs (1lb 5oz); Salt and pepper, to taste; 2 x 250 g microwave pouches brown rice (2 x 8.8oz); 1/4 green cabbage, shredded; 1 large carrot, spiralised, julienned or grated; 1 spring onion, finely sliced; 1 lime, cut into wedges; 2 Tbsp mayonnaise; 1 tsp sweet chilli sauce; 1 1/2 Tbsp sesame seeds; 1 cup frozen edamame beans (whole) (125g)

Jump to Recipe· 4.3 from 4 reviews

I absolutely love making this Sweet Chilli Chicken Bowls Recipe whenever I want a meal that’s bursting with flavor and incredibly satisfying. The perfect balance of spicy, sweet, and tangy hits all the right notes for me, and it’s packed with colorful veggies and wholesome brown rice that make it a complete and nourishing dish. It’s quick enough for a busy weeknight, but fancy enough to impress anyone at a casual dinner with friends or family.

Why You’ll Love This Sweet Chilli Chicken Bowls Recipe

I have to say, the flavor profile of this dish really won me over the first time I made it. The combination of sweet chilli sauce with garlic, ginger, and a touch of honey creates this beautifully sticky, vibrant sauce that clings to tender chicken thighs. It’s bold but balanced, with just enough heat to make you sit up and notice without overwhelming your taste buds. Tossing in crunchy cabbage, fresh spring onion, and nutty toasted sesame seeds adds wonderful texture and freshness that keeps every bite exciting.

What really makes me reach for this recipe again and again is how easy it is to prepare. The ingredients are straightforward, and while it has multiple components, everything comes together smoothly within about 30-35 minutes. I appreciate that it doesn’t require complicated techniques or hours of slow cooking. Plus, it feels like such a wholesome, vibrant bowl packed with healthy carbs and veggies, so it works equally well as a cozy family dinner or a quick lunch I can pack for work. Honestly, it’s one of those recipes I’m super happy to share because it stands out in my rotation for both taste and simplicity.

Ingredients You’ll Need

A small, clear glass bowl is shown from above, filled with a dark brown sauce that has visible small red chili pieces suspended in it, creating a textured look. The bowl is set on a white marbled surface, which adds a clean and bright contrast to the rich color of the sauce. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Sweet Chilli Chicken Bowls Recipe are simple, fresh, and essential each for bringing a unique dimension to the final dish. From the fragrant garlic and ginger in the sauce to the wholesome brown rice and crisp vegetables, these ingredients combine flavor, texture, and beautiful color that make the bowl pop.

Garlic: Fresh cloves crushed to release that aromatic base flavor essential to the sauce.
Soy sauce: Adds comforting saltiness and umami, balancing the sweetness perfectly.
Sweet chilli sauce: The star ingredient giving a tangy, sweet, and mildly spicy kick.
Rice vinegar: Introduces a subtle acidity that brightens and lifts the sauce.
Honey: Natural sweetener that deepens the glaze and contrasts the heat.
Peanut oil and sesame oil: Oils that deliver nuttiness and help the chicken cook evenly with a lovely sheen.
Crushed ginger: Adds warming spice and freshness to the sauce mix.
Chicken thighs: Boneless and skinless, they stay juicy and tender throughout the quick cooking.
Brown rice: Hearty, wholegrain base that soaks up the sticky sauce beautifully.
Green cabbage: Shredded for crunch and a mild, earthy flavor.
Carrot: Adds sweetness and vibrant orange color in julienned strips.
Spring onion: Garnishes the bowl with freshness and bite.
Lime: Wedges to squeeze over for a fresh zesty finish.
Mayonnaise: Used in a quick sweet chilli mayo for creamy contrast.
Sesame seeds: Toasted to bring a nutty crunch that enhances every mouthful.
Frozen edamame beans: Adds protein and a pop of bright green color to the bowl.

Directions

Step 1: Preheat your oven to 200ºC fan bake (about 390ºF). This ensures the chicken cooks quickly and evenly with a nice caramelized finish.

Step 2: Crush the garlic cloves finely. In a medium bowl or jug, whisk together the garlic, soy sauce, sweet chilli sauce, rice vinegar, honey, peanut oil, sesame oil, and crushed ginger until everything is combined into a glossy, fragrant sauce. Then, reserve about 1/4 cup of this sauce for later use with the rice and edamame beans.

Step 3: Cut your chicken thighs into bite-sized pieces (around 3cm). Season lightly with salt and pepper, then toss them into the remaining sauce in the bowl. Transfer all of it to a roasting tray and pop it in the oven to cook for 20 minutes, letting the sauce work its magic.

Step 4: While the chicken is cooking, prepare the other elements. Microwave the brown rice according to packet instructions so it’s fluffy and warm. Shred the green cabbage finely and either spiralize, julienne, or grate the carrot. Slice the spring onion thinly, and cut your lime into wedges for serving. Mix together the mayonnaise and a teaspoon of sweet chilli sauce for a delicious creamy topping.

Step 5: Heat a large wok over medium-high heat. Add the sesame seeds and toast them for a couple of minutes until fragrant and golden, then transfer them to a bowl. Next, add the frozen edamame beans and half of the reserved sauce to the hot wok. Stir-fry for a couple of minutes until the beans are heated through and the sauce thickens into a sticky glaze. Remove the beans into a bowl and cover with foil to keep warm.

Step 6: Add the cooked rice, shredded cabbage, and the rest of the reserved sauce into the wok and stir-fry everything together for a few minutes until the cabbage wilts slightly but still retains some crunch. Turn the heat down to very low to keep warm without overcooking.

Step 7: After the initial 20 minutes, take out the chicken and stir it well to coat everything in the sauce. Then turn your oven setting to grill and return the tray to the oven. Watch carefully as you grill the chicken just until it gets lightly charred in spots and the sauce thickens further and sticks to the meat beautifully.

Step 8: To serve, divide the rice and cabbage mixture evenly between warmed bowls. Top each bowl with the grilled chicken pieces, carrot strips, and the sticky edamame beans. Sprinkle generously with spring onions and the toasted sesame seeds. Add a wedge of lime and a dollop of the sweet chilli mayonnaise for that extra zing and creaminess. Serve immediately while warm and enjoy!

Servings and Timing

This Sweet Chilli Chicken Bowls Recipe makes about 4 generous servings, perfect for a family dinner or sharing with friends. Prep time is roughly 10-15 minutes since the sauce and veggies can be prepped quickly, and cook time is about 20-25 minutes including roasting and stir-frying steps. Overall, you will have the whole meal ready in around 35 minutes, with no resting or cooling time required. It’s a fantastic option when you want something fresh and flavorful on the table fast.

How to Serve This Sweet Chilli Chicken Bowls Recipe

The dish is served on a white oval plate placed on a white marbled surface. It has two main parts: the bottom half is filled with pieces of cooked chicken, glazed with a dark brown sauce, sprinkled with white sesame seeds and chopped green onions, topped with a small dollop of light pink sauce in the center. The top half contains green edamame pods, also sprinkled with white sesame seeds and chopped green onions, with a glossy texture indicating a light sauce. Around the plate, there are wooden chopsticks on the left, a wooden spoon holding sesame seeds, a white bowl of sesame seeds, a lemon wedge on the upper right, and a white cloth with black stripes on the right side. Photo taken with an iphone --ar 4:5 --v 7

When I serve these Sweet Chilli Chicken Bowls, I like to keep the presentation bright and inviting. Using deep bowls lets you pile the rice and chicken high, creating a satisfying, hearty portion. The vibrant carrot, green cabbage, and edamame beans bring so much color that it looks as good as it tastes. I always include lime wedges on the side so everyone can add a splash of zesty brightness to their bowls.

For accompaniments, I think a light Asian-inspired salad or even some crispy spring rolls would be incredible alongside. If you want to keep things simple, steamed or stir-fried greens like bok choy or snap peas add a fresh bite that complements the sticky chicken beautifully. I love garnishing with a few extra toasted sesame seeds and thin slices of spring onion to complete the look and flavor.

As for drinks, this dish pairs wonderfully with chilled Riesling or a light, fruity rosé if you’re after wine. For cocktails, I’d suggest something citrusy like a ginger mojito or a refreshing cucumber cooler to balance the sweet and spicy flavors. Non-alcoholic options like iced green tea with a spritz of lime or sparkling water with mint also work beautifully. I usually serve this meal hot and fresh to best enjoy the sauce’s stickiness and the crispness of the veggies.

Variations

One of the things I love about this Sweet Chilli Chicken Bowls Recipe is how versatile it is. If you want to switch things up, you can easily substitute chicken thighs for chicken breasts, though I find thighs stay juicier. For a vegetarian or vegan twist, swap the chicken out for firm tofu or tempeh and use tamari in place of soy sauce to keep it gluten-free. The sauce remains just as tasty, especially when the tofu gets nicely caramelized.

If you prefer a different grain, jasmine rice, quinoa, or even cauliflower rice work nicely here. For extra crunch, you could add sliced bell peppers or water chestnuts. Some days I like to add a little extra heat using fresh chilli flakes or a dash of sriracha to the sauce. Alternatively, you can cook the chicken pieces in a skillet on the stovetop instead of roasting to get a bit more caramelization and faster cooking times.

Another creative idea is turning this into lettuce wraps by serving the components in crisp iceberg or butter lettuce leaves for a fresh and lighter eating experience. No matter how you customize it, these bowls always deliver on flavor and satisfaction.

Storage and Reheating

Storing Leftovers

If you have any leftovers, store the chicken, rice, and veggies separately in airtight containers to keep textures optimal. I recommend using glass containers so you can see what’s inside and it stays fresh longer in the fridge. The leftovers will keep well for about 3 to 4 days. Just be sure to cool the food completely before refrigerating to preserve the flavors and avoid condensation.

Freezing

This recipe can be frozen, but I prefer freezing the chicken and sauce separately from the rice and veggies for the best texture. Pack the chicken in a freezer-safe container or bag and freeze for up to 2 months. The rice and stir-fried vegetables don’t always thaw well when frozen, so I usually keep those fresh if I plan ahead. When ready to eat, thaw overnight in the fridge for best results.

Reheating

When reheating, I find gently warming the chicken in a skillet over medium heat helps revive the sticky glaze and keeps the meat tender. Avoid microwaving for too long as it can dry out the chicken. Heat the rice and veggies separately in a pan or microwave until warmed through. Add a squeeze of lime and a fresh sprinkle of sesame seeds before serving again to refresh the flavors.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can swap chicken thighs for breasts if you prefer. Just be mindful that chicken breasts tend to dry out faster, so reduce the cooking time slightly or watch closely to keep them juicy and tender. Thighs are my favorite here because they stay juicy and absorb the sauce wonderfully.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce, and ensuring your sweet chilli sauce doesn’t contain gluten (some store-bought varieties do). The other ingredients are naturally gluten-free, so it’s a simple swap if you’re sensitive or cooking for someone with gluten intolerance.

Can I make the sauce ahead of time?

Absolutely! I often make the sauce a day ahead and store it in the fridge. This actually allows the flavors to deepen and blend beautifully. Just give it a good whisk before using, and you can pour it straight over the chicken and veggies when cooking.

What should I serve with these bowls for a complete meal?

I recommend serving the bowls with an extra side of steamed greens like bok choy or snap peas for freshness. Crisp Asian slaw or even light spring rolls make a fun accompaniment. For drinks, chilled white wine or iced teas with citrus work perfectly.

Can I prepare this recipe for meal prep?

Yes, this recipe works well for meal prep. Just store the chicken, rice, and vegetables separately in meal prep containers to keep textures fresh. The sauce holds up nicely, and it reheats well for a quick, flavorful lunch or dinner throughout the week.

Conclusion

I truly hope you give this Sweet Chilli Chicken Bowls Recipe a try soon because it’s one of those dishes that feels like a warm, comforting hug while also being fresh and exciting. It’s easy enough to make any night of the week but still has that wow-factor that impresses guests. I love how it balances flavors and textures perfectly, and I’m sure once you try it, it’ll become a favorite in your kitchen just like it is in mine.