Tender grilled chicken glazed in a sticky chili garlic sauce, served over fluffy basmati rice with crisp cucumber, red chili, and fresh herbs for a bold and balanced meal. This dish offers the perfect fusion of sweet, spicy, and savory flavors, making it both satisfying and refreshingly vibrant.

Why You’ll Love This Recipe

The Sticky Chili Garlic Chicken Rice Bowl is a complete, well-balanced dish that delivers bold taste and contrasting textures in every bite. The tender grilled chicken is coated in a flavorful glaze that’s both spicy and slightly sweet, while the fresh toppings add a cooling, crisp contrast. It’s quick enough for a weeknight dinner yet impressive enough for entertaining. Customizable, nutritious, and deeply flavorful, this bowl is the kind of meal you’ll crave again and again.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:

• 2 boneless chicken breasts
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sriracha
• 1 tablespoon chili garlic sauce
• 2 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

For the bowl:

• 2 cups cooked basmati rice
• 1/2 cucumber, thinly sliced
• 1 red chili, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 tablespoon lime juice
• Salt to taste

directions

1. In a bowl, whisk together soy sauce, honey, sriracha, chili garlic sauce, minced garlic, rice vinegar, and sesame oil.
2. Place chicken breasts in a ziplock bag or shallow dish and pour the marinade over them. Let marinate for at least 30 minutes or overnight in the refrigerator for deeper flavor.
3. Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for 6–7 minutes on each side, or until cooked through and caramelized.
4. Let the grilled chicken rest for a few minutes, then slice into strips.
5. In serving bowls, add a warm bed of cooked basmati rice.
6. Top with sliced grilled chicken and arrange cucumber and red chili slices on the side.
7. Garnish with fresh cilantro leaves and drizzle with lime juice before serving.

Servings and timing

Servings: 2–3 servings
Prep Time: 10 minutes
Marinating Time: 30 minutes (or overnight)
Cook Time: 15 minutes
Total Time: 55 minutes (including marinating)

Variations

• Add a Fried Egg: Top the bowl with a sunny-side-up egg for added richness.
• Different Protein: Substitute chicken with tofu, shrimp, or beef strips.
• Grain Options: Use jasmine rice, brown rice, or quinoa as alternatives to basmati.
• Extra Veggies: Add shredded carrots, edamame, or avocado for more nutrients and color.
• Peanut Crunch: Sprinkle crushed peanuts on top for added texture and flavor.

storage/reheating

Store any leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over low heat or in the microwave until warmed through. The rice can also be reheated in the microwave or steamed on the stovetop with a splash of water. Add fresh toppings like cucumber and herbs after reheating to preserve their texture and flavor.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time as needed.

Is this dish very spicy?

The heat level is moderate. You can reduce or omit the sriracha and red chili for a milder version.

Can I grill the chicken outdoors?

Absolutely. Grilling over charcoal or a gas grill will add a delicious smoky flavor to the chicken.

Can I make this ahead of time?

Yes, the chicken can be marinated and even grilled ahead of time. Reheat before assembling the bowls.

What’s a good substitute for chili garlic sauce?

You can use sambal oelek or a mix of hot sauce and extra garlic if chili garlic sauce is unavailable.

Is this dish gluten-free?

Not as written, but you can make it gluten-free by using tamari or a gluten-free soy sauce.

What type of rice is best?

Basmati rice is recommended for its aroma and fluffiness, but jasmine or brown rice are good alternatives.

Can I bake the chicken instead?

Yes. Bake at 400°F (200°C) for about 20–25 minutes, or until fully cooked and slightly caramelized.

How do I make the dish vegetarian?

Use tofu or tempeh in place of chicken and adjust cooking time accordingly.

Can I add a sauce or dressing?

The chicken glaze is flavorful enough, but a drizzle of extra lime juice or a light sesame dressing can add another layer of flavor.

Conclusion

Sticky Chili Garlic Chicken Rice Bowls offer a vibrant and satisfying way to enjoy a flavorful meal without much fuss. With tender, saucy chicken, fragrant rice, and crisp vegetables, this dish is a harmony of taste and texture. Ideal for both busy weeknights and weekend meals, it’s a wholesome and crowd-pleasing recipe you’ll want to keep in regular rotation.

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