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A delicious Sweet Chili Chicken Bowl featuring crispy chicken, rice vermicelli, fresh veggies, peanuts, and sauce.
Reda

Sweet Chili Chicken Bowl

This vibrant Sweet Chili Chicken Bowl features tender, crispy air-fried chicken coated in a sticky, savory-sweet chili glaze, served over fluffy rice with fresh, colorful vegetables for a satisfying and easy weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Chili Chicken
  • 1.5 lbs Boneless, Skinless Chicken Thighs cut into 1-inch pieces
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Olive Oil
For the Sweet Chili Sauce
  • 1/2 cup Sweet Chili Sauce store-bought
  • 2 tbsp Soy Sauce low sodium preferred
  • 1 tbsp Rice Vinegar
  • 1 tbsp Honey or maple syrup
  • 1 tsp Fresh Ginger grated
  • 1 clove Garlic minced
  • 1 tbsp Water
  • 1 tsp Cornstarch
For the Bowls
  • 1.5 cups Jasmine Rice uncooked
  • 2 cups Water for cooking rice
  • 1 cup Cucumber diced
  • 1 cup Carrots shredded or julienned
  • 1 cup Edamame shelled, cooked, and cooled
  • 1/2 cup Green Onions sliced, for garnish
  • 1 tbsp Sesame Seeds for garnish

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small saucepan
  • Cutting board
  • Sharp knife
  • Rice Cooker or Medium Pot
  • Whisk

Method
 

Prepare the Rice
  1. Rinse jasmine rice thoroughly under cold water until water runs clear. Combine rice and 2 cups water in a rice cooker or a medium pot. Cook according to package instructions or until water is absorbed and rice is fluffy. Keep warm.
Prepare the Chicken
  1. In a large mixing bowl, toss the cut chicken thighs with 1 tablespoon cornstarch, salt, and black pepper until evenly coated. Drizzle with olive oil and toss again.
  2. Preheat your air fryer to 400°F (200°C) for 5 minutes. Arrange the seasoned chicken in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
  3. Air fry for 12-15 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
Make the Sweet Chili Sauce
  1. While the chicken cooks, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, grated ginger, and minced garlic in a small saucepan.
  2. In a small separate bowl, whisk together 1 tablespoon water and 1 teaspoon cornstarch to create a slurry. Add the slurry to the sauce mixture in the saucepan.
  3. Heat the sauce over medium heat, stirring constantly, until it thickens slightly and comes to a gentle simmer, about 2-3 minutes. Remove from heat.
Assemble the Bowls
  1. Once all the chicken is cooked, add it back to the large mixing bowl. Pour the thickened sweet chili sauce over the chicken and toss until every piece is well coated.
  2. Divide the cooked jasmine rice evenly among four serving bowls. Arrange the sweet chili chicken over the rice.
  3. Around the chicken and rice, artfully arrange the diced cucumber, shredded carrots, and cooked edamame.
  4. Garnish each Sweet Chili Chicken Bowl generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately.

Notes

For extra heat, add a pinch of red pepper flakes to the sweet chili sauce. Feel free to customize your bowl with other vegetables like bell peppers, avocado, or chopped cilantro. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet. If you don't have an air fryer, you can bake the chicken at 400°F (200°C) for 20-25 minutes, or pan-fry until cooked through.