Sweet Chili Chicken Bowls with Lime-Sesame Dressing

Why You’ll Love This Recipe

• Balanced flavors and textures: sweet, tangy, savory, crunchy, and fresh.
• Weeknight-friendly: the rice cooks while you grill and prep.
• Customizable: swap proteins or grains and adjust heat easily.
• Meal-prep ready: components store well and assemble in minutes.

Grocery List

• Produce: Limes, cucumber, carrots, scallions, garlic, fresh ginger, cilantro (optional)
• Dairy: None
• Pantry: Brown rice, sweet chili sauce, shelled edamame (frozen), rice vinegar, soy sauce or tamari, honey or sugar, neutral oil, toasted sesame oil, sesame seeds, kosher salt, black pepper, garlic powder

Full Ingredients

For the Rice Base

• 1 1/2 cups long-grain brown rice, rinsed
• 3 cups water
• 1/2 tsp kosher salt (plus more to taste)

For the Chicken + Sweet Chili Glaze

• 1 1/2 lb boneless, skinless chicken breasts or thighs (about 4 pieces, 6 oz each)
• 1 tbsp neutral oil (canola or avocado)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 2/3 cup Thai sweet chili sauce, divided (1/3 cup for glazing; 1/3 cup for drizzling)

For the Lime-Sesame Dressing

• 3 tbsp fresh lime juice (about 2 limes)
• 1 tbsp unseasoned rice vinegar
• 2 tbsp neutral oil (canola or avocado)
• 1 tbsp toasted sesame oil
• 2 tsp low-sodium soy sauce or tamari
• 1 tsp honey or granulated sugar
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, finely grated
• Optional: 1/2 tsp red pepper flakes or 1 tsp sriracha for heat

Toppings & Garnish

• 1 cup shelled edamame (frozen), thawed
• 1 1/2 cups shredded carrots
• 1 1/2 cups thinly sliced Persian or English cucumber (half-moons)
• 2 scallions, thinly sliced
• 1/4 cup loosely packed cilantro leaves (optional)
• 2 tsp toasted sesame seeds
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Cook the brown rice

Rinse the brown rice under cool water until it runs clear. Combine rice, 3 cups water, and 1/2 teaspoon kosher salt in a medium pot. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 40–45 minutes until the water is absorbed and the grains are tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and taste for salt.

Rice cooker option: Use the same rice and water amounts and follow the brown rice setting on your machine.

Step 2: Whisk the lime-sesame dressing

In a small bowl, whisk together lime juice, rice vinegar, neutral oil, toasted sesame oil, soy sauce, honey, ginger, and garlic until glossy and slightly thickened. Taste and adjust: add a pinch of salt for savoriness, a touch more lime for brightness, or a drizzle more honey if you prefer it sweeter. Set aside.

Step 3: Prep veggies and edamame

Shred the carrots and thinly slice the cucumber into half-moons. Thaw the edamame under warm water or microwave for 60–90 seconds with a splash of water; drain well. Slice the scallions and pick some cilantro leaves if using. Keep everything chilled until assembly.

Step 4: Season the chicken

Pat the chicken dry. Rub with neutral oil, then season evenly with kosher salt, black pepper, and garlic powder. Preheat a grill or grill pan to medium-high heat (about 425°F). Clean and oil the grates to prevent sticking.

Alternative methods: Use a grill pan over medium-high heat on the stovetop, or broil on a foil-lined sheet 6 inches from the heat on High (500°F equivalent).

Step 5: Grill and glaze

Grill the chicken for 5–6 minutes per side (thighs may need an extra minute) until nicely charred and an instant-read thermometer inserted in the thickest part registers 165°F. During the last 2 minutes of grilling, brush the chicken with 1/3 cup of the sweet chili sauce, flipping once to set the glaze. Transfer to a plate and rest for 5 minutes, then slice across the grain. Toss the sliced chicken with 1–2 tablespoons additional sweet chili sauce for shine.

Step 6: Finish the base

Fluff the rice again. For extra flavor, you can stir 1–2 tablespoons of the dressing into the rice, or leave it plain for a cleaner base. Make sure the edamame is warm or at room temperature and the vegetables are crisp and ready.

Step 7: Assemble and serve

Divide about 1 cup of cooked brown rice among 4 bowls. Arrange carrots, cucumber, and edamame around the edges. Top with sliced sweet chili chicken. Drizzle each bowl with about 1 1/2 tablespoons of the lime-sesame dressing and a little of the remaining sweet chili sauce to taste. Finish with scallions, sesame seeds, and cilantro. Serve with lime wedges for squeezing.

Pro Tips

• Pound chicken to an even 1/2–3/4 inch thickness for consistent grilling and prettier slices.
• Brush on sweet chili sauce only at the end to avoid burning the sugars.
• Use a thermometer for perfect juiciness: pull chicken off heat once it hits 165°F.
• Cook rice ahead: brown rice holds well and reheats beautifully with a splash of water.
• For deeper sesame flavor, lightly toast the sesame seeds in a dry pan for 1–2 minutes.

Variations

• Tofu bowls: Use extra-firm tofu (14 oz), pressed and sliced. Grill or pan-sear until golden, then brush with sweet chili sauce in the last minute.
• Seafood swap: Grill shrimp (1 lb, peeled) 2–3 minutes per side; glaze with sweet chili. Or use salmon fillets, 3–4 minutes per side, to 125–130°F medium.
• Different base: Try quinoa, jasmine rice, farro, or cauliflower rice. Adjust cook times accordingly.

Storage & Make-Ahead

Refrigerate components separately in airtight containers: rice up to 4 days, chicken 3–4 days, dressing up to 1 week, veggies 2–3 days. Reheat rice and chicken gently (microwave with a splash of water, covered). Keep cucumbers and carrots chilled and undressed for maximum crunch. Cooked rice and grilled chicken also freeze well for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate: 620 calories; 37 g protein; 70 g carbohydrates; 19 g fat; 6 g fiber; 16 g sugars; 900 mg sodium. Values will vary based on brands and exact amounts of sauces and dressing used.