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

Imagine a dinner where everyone at the table can build their own bowl exactly the way they like it. That’s the magic of this sweet chili chicken bowl. Juicy soy-glazed dark meat chicken sits atop a bed of fluffy jasmine rice, surrounded by tender roasted green beans and zucchini. But the real fun begins with the toppings: a tangy red cabbage slaw, a creamy firecracker sauce with a kick of sriracha and crispy fried onions for crunch.

This recipe is designed for flexibility-serve everything family-style and let each person assemble their perfect plate. It’s an easy, oven-ready meal that brings the takeout vibe home, minus the delivery fee. Whether you’re feeding a crowd or just want leftovers for lunch, this bowl is a winner.

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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

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim green beans if necessary.
3. Toss zucchini on one side of a baking sheet with a drizzle of oil, a pinch of salt and pepper. Toss green beans on empty side of sheet with a drizzle of oil, a pinch of salt and pepper. (For 4 servings, toss zucchini and green beans on two separate sheets.) Roast on top rack until veggies are browned and tender, 10-12 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
4. While veggies roast, in a medium bowl, toss together cabbage and carrot mix, half the vinegar, 1 tsp sugar and a pinch of salt until combined (all the vinegar and 2 tsp sugar for 4 servings). Refrigerate until ready to serve.
5. Open package of chicken and drain off any excess 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 chicken is cooked through, 2-4 minutes more. Stir in sweet soy glaze, half the chili sauce and ¼ cup water (½ cup for 4 servings); cook until sauce has reduced and chicken is coated, 30-60 seconds.
6. In a small bowl, combine mayonnaise, remaining chili sauce and as much Sriracha as you like (we used ½ tsp; 1 tsp for 4 servings).
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 any remaining Sriracha family style and let everyone build their own bowls.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced skinless chicken breast. Adjust cooking time as needed to ensure it’s cooked through without drying out.

What can I use instead of sweet soy glaze?

You can mix equal parts soy sauce and honey or brown sugar as a substitute. Adjust sweetness to taste.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with tofu or tempeh and use a plant-based mayonnaise for the sauce. The rest of the ingredients are already vegetarian-friendly.