Spicy Chicken Rice Bowls with Chili Garlic Sauce

Why I Love This Recipe

I love how this recipe delivers restaurant-quality flavor with minimal fuss. The spicy, slightly sweet sauce clings perfectly to the tender chicken, while the vegetables add crunch and color. It’s a complete meal in one bowl, and I can customize it depending on what veggies I have on hand. Plus, it’s just spicy enough to wake up my taste buds without being overwhelming.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken thighs

• 2 cups cooked rice (white or brown)

• 1 tablespoon vegetable oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 2 tablespoons soy sauce

• 2 tablespoons chili garlic sauce

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 cup broccoli florets

• 1 medium red bell pepper, sliced

• 1 medium carrot, julienned

• 2 stalks green onions, chopped

• Sesame seeds for garnish (optional)

Directions

1. Prepare the Chicken: I start by cutting the chicken thighs into bite-sized pieces.

2. Marinate: In a bowl, I mix garlic, ginger, soy sauce, chili garlic sauce, honey, rice vinegar, and sesame oil. I add the chicken and toss to coat, letting it marinate for at least 30 minutes.

3. Cook the Chicken: I heat the vegetable oil in a large skillet over medium-high heat. Then I cook the marinated chicken for 7-10 minutes, stirring now and then, until it’s golden brown and fully cooked.

4. Sauté the Vegetables: In the same pan, I add the broccoli, red bell pepper, and carrot. I stir-fry them for about 5 minutes, just until they’re tender but still a bit crisp.

5. Assemble the Bowls: I divide the cooked rice into four bowls and top each with the spicy chicken and sautéed veggies.

6. Garnish: I sprinkle green onions and sesame seeds on top for extra flavor and texture.

7. Serve: I like to serve these hot and add an extra drizzle of chili garlic sauce when I want more heat.

Servings and timing

This recipe serves 4 people and takes about 45 minutes from start to finish, including marinating time. It’s great for a weeknight dinner or a spicy weekend lunch.

Variations

I like to switch things up by using chicken breast instead of thighs for a leaner option. Sometimes I add snap peas, baby corn, or mushrooms to the veggie mix. For a vegetarian version, I swap the chicken for tofu or tempeh and still enjoy that bold, spicy sauce. If I’m craving more crunch, I add chopped peanuts or cashews on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the microwave or a skillet over medium heat to bring everything back to life. A splash of water or soy sauce helps loosen the rice and sauce if things get too dry.

FAQs

How spicy is this dish?

The chili garlic sauce gives it a moderate heat. I can always adjust by using less sauce if I prefer a milder flavor.

Can I make this ahead of time?

Yes, I often marinate the chicken in advance and keep it in the fridge until I’m ready to cook. It makes dinner even faster.

What type of rice works best?

I usually use jasmine or brown rice, but any cooked rice works well. Cauliflower rice is a great low-carb option too.

Can I freeze this?

Yes, I freeze the cooked chicken and veggies separately from the rice. When ready to eat, I reheat and assemble the bowls fresh.

What can I use instead of chili garlic sauce?

If I don’t have chili garlic sauce, I mix sriracha with a bit of minced garlic as a quick substitute.

Conclusion

These Spicy Chicken Rice Bowls with Chili Garlic Sauce are my go-to for a flavorful, quick meal that satisfies every time. With tender chicken, crisp veggies, and that irresistible sauce, this dish never disappoints. It’s a flexible, tasty favorite I keep coming back to week after week.

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