30 Minute Sweet Chili Chicken Bowls
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I love easy 30-minute weeknight dinners that taste incredible and load in the protein and this one is exactly that. Made with a wildly flavorful sweet chili sauce, juicy chicken, veggies and rice, this meal is simple but full of flavor.
The homemade sweet chili sauce is sweet and savory and made with a cornstarch slurry for a rich and thick sauce. It’s delicious tossed with shrimp too, so make extra if you need something for later in the week.
Bowls are the queen of meals. They pack so much flavor and nutrition and you can do basically whatever you want with them. For more bowls, try teriyaki beef bowls, Big Mac burger bowls or Mediterranean meatball bowls.
Why you’ll love this recipe
- 28 grams of protein per bowl.
- Easy for meal prep or busy nights.
- 30 minute meal!
Ingredients and Substitutions:
These are the main ingredients and substitutions for this sweet chili chicken recipe. See the recipe card below for the full ingredient list and instructions.
- Sweet Chili Sauce
- Low-Sodium Soy Sauce: or coconut aminos.
- Rice Vinegar
- Sriracha Sauce: if you want some heat. Leave this out if you prefer less spicy.
- Cornstarch: this thickens the sauce so I highly recommend using it.
- Boneless Skinless Chicken Breasts: use chicken thighs if you prefer more juicy chicken. You can also use shrimp or ground turkey.
- Olive Oil: or avocado oil.
- Red Bell Peppers
- Matchstick Carrots
- Cooked Jasmine Rice: or cauliflower rice for low carb. Pre-cooked rice or leftover rice works great here.
- Green Onions
- Sesame Seeds
- Chopped Peanuts: optional, not included in macros, for some crunch.
Variations
- Add your favorite veggies. I like the crunchy ones like green beans and bell peppers.
- Optional protein boost: stir in blended cottage cheese at the very end or layer it under your bowl for a creamy, protein-packed base. (It’s shockingly good with the sweet chili kick!)
- Add red pepper flakes for extra heat.
- Add fresh basil or a drizzle of sesame oil prior to serving.
Dietary Modifications
- For gluten-free, use coconut aminos in place of soy sauce.
- This recipe is dairy-free, as is.
How to make these Thai sweet chili chicken (a step-by-step visual guide):
Step 1: mix sauce ingredients
In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sriracha, and the cornstarch slurry (image 1). Set aside (image 2).
Step 2: cook chicken & veggies
Heat olive oil in a large skillet or large wok over medium heat. Add diced chicken and season with salt, black pepper, and garlic powder (image 3). Cook until golden brown and fully cooked through, about 6–8 minutes. Add the sliced bell pepper and carrots to the skillet with the cooked chicken and sauté for 2–3 minutes until slightly tender (image 4). Pour in the sauce and stir to coat (image 5). Simmer 2–3 minutes until it thickens and gets glossy (image 6).
For your bowls: add ½ cup cooked rice, 168 grams of chicken mixture and your desired toppings like green onions, sesame seeds and chopped peanuts.
Expert Tip!
Be sure chicken pieces are cut into the same size to ensure an even cook.
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to three days. I suggest keeping the rice separate from everything else to prevent it from getting soggy.
I love to make this with shrimp because it’s nice and light and goes well with the sauce. I’ve also made this with ground turkey and loved it!
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Sweet Chili Chicken Bowls
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Ingredients
Sweet Chili Sauce
- 1/4 cup sweet chili sauce 85g
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. rice vinegar
- 1 tsp. sriracha (optional, for heat)
- 1 tsp cornstarch
- 1 Tbsp. water
For the Chicken
- 1 lb. boneless skinless chicken breast, diced
- 1/2 tsp. salt
- 1 tsp. garlic powder
- fresh cracked pepper
- 1 Tbsp. olive oil
- 1 whole red bell pepper, sliced
- 1 cup matchstick carrots
For the Bowls
- 2 cups cooked jasmine rice or cauliflower rice
- green onions, for garnish
- sesame seeds, for garnish
- chopped peanuts, for garnish
Instructions
- In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sriracha, and the cornstarch slurry. Set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and season with salt, pepper, and garlic powder. Cook until browned and fully cooked through, about 6–8 minutes.
- Add the sliced bell pepper and carrots to the skillet and sauté for 2–3 minutes until slightly tender. Pour in the sauce and stir to coat. Simmer 2–3 minutes until it thickens and gets glossy.
- For your bowls: add ½ cup cooked rice, 168 grams of chicken mixture and your desired toppings like green onions, sesame seeds and chopped peanuts.
Notes
- Nutritional information is for the 168 grams of chicken and 1/2 cup of cooked jasmine rice.Â
- For 168 grams of chicken mixture without rice: 196 calories, calories 196 Fat 3 g Cholesterol 83 mg    Sodium 326 mg Potassium 493 mg   Carbohydrate 11 g Dietary Fiber 1 g   Sugars 7 g Protein 26 g.
- Optional protein boost: stir in blended cottage cheese at the very end or layer it under your bowl for a creamy, protein-packed base. (It’s shockingly good with the sweet chili kick!)
- Nutritional information is an estimate and will vary with substitutions.Â
