Description
A comforting and flavorful rice bowl featuring tender chicken thighs glazed in sweet chili sauce and served with fresh vegetables.
Ingredients
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1.5 pounds (680 g) boneless, skinless chicken thighs
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1 teaspoon salt
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½ teaspoon black pepper
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1 tablespoon cornstarch
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2 tablespoons vegetable oil
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½ cup (120 ml) sweet chili sauce
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3 tablespoons low-sodium soy sauce
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2 tablespoons honey
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2 teaspoons rice vinegar
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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¼ cup (60 ml) water
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2 cups (360 g) jasmine rice
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3 cups (720 ml) water
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1 cup (150 g) shredded carrots
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1 cup (120 g) sliced cucumber
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½ cup (75 g) sliced green onions
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1 tablespoon sesame seeds
Instructions
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Rinse the rice and cook with 3 cups (720 ml) water according to package instructions.
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Season the chicken thighs with salt and pepper, then toss with cornstarch.
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Heat oil in a skillet and sear the chicken for 4 to 5 minutes per side until golden and cooked through. Remove and set aside.
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In the same skillet, sauté garlic and ginger briefly. Add sweet chili sauce, soy sauce, honey, rice vinegar, and water. Simmer for 2 to 3 minutes.
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Return chicken to the skillet and coat with sauce. Simmer until thick and glossy.
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Assemble bowls with rice, sliced chicken, vegetables, and garnishes.
Notes
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Chicken thighs provide the juiciest result, but chicken breast can be used with adjusted cooking time.
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Store leftovers in separate containers for best texture.
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Customize with additional vegetables or spice to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes