Build-Your-Own Sweet Chili Chicken Bowl with Soy Glaze and Firecracker Sauce

Everyone at the table can build their own bowl with this fun and flexible dinner idea. Juicy soy-glazed chicken, fluffy jasmine rice, tender roasted green beans and zucchini form the base, while tangy slaw, creamy firecracker sauce and crispy fried onions let each person customize their perfect plate.

This recipe is all about choice-pile on the toppings, drizzle with sauce and enjoy a meal that satisfies every craving. It’s a great way to bring variety to weeknight dinners without extra fuss.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 450°F. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, cover, reduce to low simmer and cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch half-moons. Trim green beans if needed.
3. Toss zucchini on one side of a baking sheet with a drizzle of oil, salt and pepper. Toss green beans on the other side with oil, salt and pepper. (For 4 servings, use two sheets.) Roast on top rack until veggies are browned and tender, 10-12 minutes. (For 4, roast on top and middle racks, swapping halfway.)
4. While veggies roast, in a medium bowl, toss cabbage and carrot mix with half the vinegar, 1 tsp sugar and a pinch of salt. (For 4 servings, use all vinegar and 2 tsp sugar.) Refrigerate until serving.
5. Open chicken package and drain any liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook undisturbed until browned, 2 minutes. Continue cooking, stirring occasionally, until cooked through, 2-4 minutes more. Stir in sweet soy glaze, half the chili sauce and ¼ cup water (½ cup for 4). Cook until sauce reduces and coats chicken, 30-60 seconds.
6. In a small bowl, combine mayonnaise, remaining chili sauce and sriracha to taste (we used ½ tsp for 2 servings, 1 tsp for 4).
7. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Serve rice, zucchini, green beans, slaw, chicken, firecracker sauce, crispy fried onions and extra sriracha family style. Let everyone build their own bowls.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful in this recipe.

What can I substitute for sweet soy glaze?

Mix 3 parts soy sauce with 1 part honey or brown sugar to create a similar glaze.

How do I make the slaw ahead of time?

The slaw can be made up to a day in advance. Keep it refrigerated in an airtight container and stir before serving.