Sweet Chili Chicken & Rice Bowl

Sweet Chili Chicken & Rice Bowl

It's hard to find a dish that fills you up but is still healthy and light.  This one does just that--you'll be satisfied but not overly stuffed, and it is full of mouth watering flavor!

Serves 4

6 Boneless, skinless chicken thighs

1 Cup Sweet Chili Sauce (we recommend Mae Ploy)

2 Cups Cal Rose Rice (or any kind of white rice will work)

4 Carrots, julienned

4 Handfuls of Bean Sprouts

4 Persian Cucumbers, peeled in stripes, seeded and cut in half moons

4 Handfuls of shredded Red Cabbage

1/2 Bunch of Cilantro

2 Green Onions, sliced

2 TBLS Toasted Seasame Seeds

Toasted Rice Powder, optional



1 TBLS Shallots, chopped

1/4 Cup Seasoned Rice Wine Vinegar

Juice of 1/2 a lime

Dash of Soy Sauce

Dash of Seasame Oil

2 TBLS of Peanut Oil (or Light Olive Oil)

Salt & Pepper to Taste


1. Marinate the chicken in the sweet chili sauce for 1-2 hours.

2. Cook the rice. 

3. Prepare the dressing.

4. Grill Chicken.

5. Plate as shown: rice on bottom, chicken on top of rice, veggies on the side.

6. Sprinkle with seasame seeds.

7. Drizzle veggies with dressing.

8. Sprinkle with toasted rice powder, if desired.


Jill's smart idea:
I'm usually not one for specialized kitchen gadgets that only serve one purpose, but a rice cooker is a helpful tool because it keeps the rice warm until you're ready to use it.