Description
These Spicy Chicken Rice Bowls with Chili Garlic Sauce are a flavorful and satisfying Asian-inspired meal that’s perfect for a quick weeknight dinner. Tender marinated chicken thighs are stir-fried to perfection, then coated in a vibrant, spicy-sweet chili garlic sauce. Served over fluffy jasmine rice and topped with fresh steamed broccoli, shredded carrots, and crunchy green onions, each bowl is garnished with toasted sesame seeds for an extra nutty touch. This dish balances savory, spicy, and tangy flavors with wholesome ingredients for a healthy and delicious meal.
Ingredients
Scale
Chicken and Rice Bowl
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (for cooking)
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 2 tablespoons toasted sesame seeds (optional)
Chili Garlic Sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
Instructions
- Marinate the chicken: In a medium bowl, toss the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch until well coated. Let the mixture marinate for 10 minutes to allow flavors to penetrate and to ensure a tender texture.
- Prepare the chili garlic sauce: While the chicken marinates, whisk together 2 tablespoons chili garlic sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil in a small bowl. Set this spicy and tangy sauce aside for later use.
- Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 6 to 8 minutes, stirring and turning occasionally, until the chicken is evenly browned and cooked through.
- Add the sauce: Pour the prepared chili garlic sauce mixture over the cooked chicken. Stir well to coat all the chicken pieces evenly. Let simmer for 1 to 2 minutes, allowing the sauce to thicken slightly and fully infuse the chicken with flavor.
- Assemble the bowls: Divide 2 cups of cooked jasmine rice evenly among four bowls. Top each bowl with the spicy chicken, 1 cup steamed broccoli florets, 1/2 cup shredded carrots, and sliced green onions. Sprinkle with 2 tablespoons toasted sesame seeds if desired. Serve warm and enjoy your spicy, nutritious meal.
Notes
- Adjust the amount of chili garlic sauce to control the spice level according to your preference.
- For a leaner option, substitute chicken thighs with chicken breast.
- To make this recipe vegetarian, replace the chicken with firm tofu, marinated and cooked similarly.
- Add sliced cucumbers or avocado on top of the bowls for a refreshing contrast.
