I’ve been making this sweet, sticky chicken bowl on rushed weeknights for years — it’s one of those recipes that feels like takeout but comes together in a single skillet. Bright, slightly spicy sweet chili sauce coats tender diced chicken and mixed vegetables, all spooned over warm rice for a hands-on, comforting meal the whole family asks for again and again. If you like saucy, ready-in-30-minutes dinners, this is a reliable winner; and if you enjoy bold chicken flavors, you might also like buffalo chicken dip with cottage cheese as another simple crowd pleaser.
Why you’ll love this dish
This bowl hits a lot of practical sweet spots: it’s fast, pantry-friendly, and wildly adaptable. A jar of sweet chili sauce does much of the seasoning work, so you get a glossy, slightly sweet coating without fuss. It’s great for weeknights, lunch prep, or when you want a balanced plate — protein, veg, and carbs — without hauling out a dozen pots. Kids often enjoy the familiar sweet-heat, while adults can crank up the spice with a squeeze of lime or a drizzle of chili oil. Bonus: it reheats well, so leftovers make excellent next-day lunches.
Step-by-step overview
Before you start: dice the chicken, have your sauce measured, and get rice cooked ahead (or use leftover rice). You’ll sear the chicken in a hot skillet until nicely browned, add the sweet chili sauce to glaze, toss in mixed vegetables to heat and soften, then serve everything over rice and top with green onions. Total hands-on time is about 20–25 minutes.
Also worth a note — if you want a creamier dip-style twist to serve alongside or spread on wraps, check this alternative buffalo chicken dip recipe for inspiration.
What you’ll need
- 1 pound chicken breast, diced
- 1 cup sweet chili sauce
- 2 cups cooked rice
- 1 cup mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish (optional)
Ingredient notes: chicken thighs work if you prefer darker meat and more fat; use low-sodium sweet chili sauce to control salt. Frozen mixed vegetables are a perfect shortcut — no chopping required. Swap white rice for brown rice or cauliflower rice for a lighter bowl.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Let the pan get hot so the chicken sears instead of steams.
- Season the diced chicken breast with salt and pepper, then add it to the skillet in a single layer. Cook without moving for 2–3 minutes to develop a golden crust.
- Stir and continue cooking until the chicken is cooked through and no longer pink inside, about 4–6 more minutes depending on cube size. An instant-read thermometer should read 165°F (74°C).
- Pour 1 cup sweet chili sauce over the cooked chicken and stir to coat every piece. Let the sauce simmer briefly so it thickens and becomes glossy, about 1–2 minutes.
- Add 1 cup mixed vegetables to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp — about 3–4 minutes for fresh veg, slightly longer for frozen.
- Divide 2 cups cooked rice between bowls, spoon the sweet chili chicken and vegetables over the rice, and finish with sliced green onions if you like.
Best ways to enjoy it
Serve the bowl straight from the skillet into individual bowls for casual weeknight dinners. For texture contrast, sprinkle toasted sesame seeds, chopped peanuts, or crushed crispy wonton strips on top. Add a wedge of lime to brighten flavors or a few drops of sriracha if you like more heat. This bowl pairs nicely with a simple cucumber salad or steamed edamame for extra veg.
Keeping leftovers fresh
Cool leftovers within two hours, then transfer to an airtight container. Refrigerate for up to 3–4 days. To reheat, warm gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave covered until hot throughout. For longer storage, freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for food safety.
Helpful cooking tips
- Don’t overcrowd the pan — cook the chicken in one layer so it browns properly. Work in batches if needed.
- A quick sear gives flavor; finish cooking the chicken through at medium heat rather than cranking the pan and burning the sauce.
- If the sauce is too thin, simmer it for a minute or two, or stir a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water into the skillet to thicken.
- For the juiciest result, let the chicken rest a few minutes off the heat before tossing with the sauce.
- Use a thermometer to ensure chicken reaches 165°F (74°C). It’s the safest, most reliable way to avoid undercooked or overcooked meat.
Creative twists
- Vegetarian swap: replace chicken with extra-firm tofu, pressed and pan-fried until golden.
- Nutty Thai-ish version: add chopped peanuts, a splash of lime, and a teaspoon of toasted sesame oil.
- Make it smoky: stir in a teaspoon of smoked paprika or add charred corn for depth.
- Low-carb: serve over cauliflower rice or shredded cabbage instead of cooked rice.
- Extra saucy: double the sweet chili sauce and add a tablespoon soy sauce for more umami.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes if the rice is already cooked; plan 40 minutes if you’re cooking rice from scratch.
Q: Can I use frozen chicken or pre-cooked chicken?
A: Use fully thawed chicken for even cooking. Pre-cooked chicken (rotisserie or leftover) can be warmed in the sauce for a quicker meal.
Q: How can I make it less sweet?
A: Reduce the sweet chili sauce to 3/4 cup and add 1–2 teaspoons soy sauce or a squeeze of lime to balance sweetness with salt and acidity.
Q: Is it freezer-friendly?
A: Yes — freeze the cooked chicken and vegetables in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Q: What internal temperature should the chicken reach?
A: 165°F (74°C). Use an instant-read thermometer inserted into the thickest piece.
Q: Can kids eat this?
A: Absolutely. The sauce is mildly sweet with a gentle tang; swap in extra vegetables or reduce sauce to suit younger palates.
Conclusion
If you want a Thai-inspired variation with more vegetables and Buddha-bowl styling, you can explore this Thai Sweet Chili Chicken Buddha Bowls recipe for additional ideas and plating inspiration.
Print
Sweet Sticky Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A quick and easy sweet sticky chicken bowl made in one skillet with chicken, vegetables, and rice, perfect for busy weeknights.
Ingredients
- 1 pound chicken breast, diced
- 1 cup sweet chili sauce
- 2 cups cooked rice
- 1 cup mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season the diced chicken breast with salt and pepper, then add it to the skillet in a single layer. Cook for 2–3 minutes to develop a golden crust.
- Stir and continue cooking until the chicken is cooked through, about 4–6 more minutes.
- Pour 1 cup sweet chili sauce over the cooked chicken and stir to coat. Let the sauce simmer for 1–2 minutes.
- Add 1 cup mixed vegetables to the skillet and cook until tender-crisp, about 3–4 minutes.
- Divide 2 cups cooked rice between bowls, spoon the sweet chili chicken and vegetables over the rice, and garnish with sliced green onions if desired.
Notes
This dish reheats well and can be made with various vegetables or proteins. Try adding toasted sesame seeds or a squeeze of lime for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai