Thai Sweet Chili Chicken Buddha Bowls (Printable)
Tender glazed chicken with jasmine rice, crisp vegetables, and zesty lime dressing
# What You'll Need:
→ For the Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 2 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 cup Thai sweet chili sauce
06 - 1 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tsp fresh lime juice
→ For the Rice
08 - 1.5 cups jasmine rice
09 - 3 cups water
10 - 1/2 tsp salt
→ For the Vegetables
11 - 1 large carrot, julienned
12 - 1 cup red bell pepper, thinly sliced
13 - 1 cup cucumber, thinly sliced
14 - 1 cup shredded purple cabbage
15 - 1 cup cooked and shelled edamame
→ For the Lime Dressing
16 - 2 tbsp fresh lime juice
17 - 1 tbsp rice vinegar
18 - 1 tbsp honey or maple syrup
19 - 1 tbsp soy sauce (use tamari for gluten-free)
20 - 2 tsp sesame oil
→ Garnishes
21 - 2 tbsp chopped roasted peanuts
22 - 2 tbsp chopped fresh cilantro
23 - 1 tbsp sesame seeds
24 - Lime wedges
# How-To Steps:
01 - Rinse the jasmine rice under cold water until the water runs clear. Add rice, water, and salt to a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
02 - While the rice cooks, julienne the carrot, thinly slice the bell pepper and cucumber, shred the purple cabbage, and prepare the cooked edamame. Set aside.
03 - In a small bowl, whisk together lime juice, rice vinegar, honey (or maple syrup), soy sauce, and sesame oil until well combined. Set aside.
04 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 4-5 minutes until golden and nearly cooked through. Add Thai sweet chili sauce, soy sauce, and lime juice. Stir to coat and cook for another 2-3 minutes until the chicken is glazed and cooked through.
05 - Divide the cooked rice into four bowls. Arrange the vegetables and edamame in sections around each bowl. Add the sweet chili chicken on top.
06 - Drizzle the lime dressing over the bowls. Garnish with chopped peanuts, cilantro, sesame seeds, and lime wedges. Serve immediately.
# Expert Suggestions:
01 -
- The sweet chili glaze gets perfectly sticky and coats every piece of chicken like candy
- You get that incredible crunch of raw vegetables against warm tender rice
- Everything comes together in under 45 minutes but tastes like a restaurant meal
02 -
- Do not skip rinsing the rice or you will end up with gummy clumps instead of fluffy separate grains
- Let the chicken get properly golden before adding the sauce or the glaze will not stick to the meat
- The vegetables need to remain cold and crisp to contrast with the hot glazed chicken
03 -
- Cut your chicken into slightly larger pieces because they shrink when cooked
- Use a vegetable peeler to make quick ribbons of carrot for restaurant-style presentation
- Toast your sesame seeds in a dry pan for two minutes to bring out their nutty flavor