Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces (substitute with chicken breasts if preferred)
- 1 cup jasmine rice (or basmati for a nuttier flavor)
- 1 tablespoon vegetable oil (can use avocado or olive oil)
- 3 cloves garlic, minced
- 1 small red bell pepper, sliced thin
- 1 cup shredded carrots
- ½ cup green onions, chopped
- ½ cup cucumber, thinly sliced
- ¼ cup fresh cilantro, chopped (optional but highly recommended)
- ½ cup sweet chili sauce (store-bought or homemade, a recipe Mama Lou taught me)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh lime juice
- Salt and pepper, to taste
- Sesame seeds for garnish (optional)
Instructions
- Start by rinsing the jasmine rice under cold water until it runs clear. Cook it according to package instructions, usually about 15 minutes on the stove. Mama Lou always said that fluffy rice is the foundation of any good bowl, so don’t rush this step.
- While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. I always catch a whiff of garlic and feel a little closer to those afternoons in Mama Lou’s kitchen.
- Add the chicken pieces to the skillet. Season with salt and pepper. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Once the chicken is nearly done, stir in the red bell pepper and shredded carrots. Cook for another 3-4 minutes until the veggies are just tender but still have a bit of crunch. This step reminds me of how Ouma insists on vibrant veggies for color and nutrition.
- Reduce the heat to medium-low. Pour in the sweet chili sauce, soy sauce, sesame oil, and lime juice. Stir everything together, coating the chicken and veggies evenly. Let it simmer gently for 2-3 minutes to blend the flavors.
- To assemble, spoon the cooked rice into bowls, then top with the sweet chili chicken mixture.
- Garnish with chopped green onions, fresh cilantro, cucumber slices, and a sprinkle of sesame seeds. These fresh elements add brightness and texture, a finishing touch Mama Lou always insisted on.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International