Build-Your-Own Sweet Chili Chicken Bowls with Soy Glaze and Crispy Toppings

Dinner time can be a challenge when everyone wants something different. This build-your-own bowl recipe solves that problem with a lineup of delicious components that let each person create their ideal meal. Juicy soy-glazed chicken, fluffy jasmine rice, tender roasted green beans and zucchini, tangy slaw, creamy firecracker sauce and crispy fried onions come together for a fun and flavorful experience.

Perfect for busy weeknights or casual gatherings, this recipe is all about flexibility. Set out all the elements and let everyone assemble their own bowl-it’s a guaranteed hit with kids and adults alike. Plus, it comes together in under 30 minutes with minimal 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

10 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

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, 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, then cut crosswise into ¼-inch-thick half-moons. Trim green beans if needed. 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 separate sheets.) Roast on top rack until browned and tender, 10-12 minutes. (For 4, roast on top and middle racks, swapping positions halfway.)
3. While veggies roast, in a medium bowl, combine cabbage and carrot mix, half the rice wine vinegar, 1 teaspoon sugar and a pinch of salt. Toss well. Refrigerate until serving. (For 4 servings, use all vinegar and 2 teaspoons sugar.)
4. Open package of chicken and drain excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook undisturbed until browned, about 2 minutes. Continue cooking, stirring occasionally, until cooked through, 2-4 minutes more. Stir in sweet soy glaze, half the sweet Thai chili sauce and ¼ cup water (½ cup for 4 servings). Cook until sauce reduces and coats chicken, 30-60 seconds.
5. In a small bowl, combine mayonnaise, remaining chili sauce and Sriracha to taste (start with ½ teaspoon for 2 servings, 1 teaspoon for 4). Stir until smooth.
6. Fluff rice with a fork and stir in 1 tablespoon butter (2 tablespoons 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. Cooking time may be slightly shorter; cook until no longer pink and internal temperature reaches 165°F.

How do I make this dish gluten-free?

Use tamari or a gluten-free soy sauce in place of the sweet soy glaze and ensure your crispy fried onions are gluten-free. Check labels on all packaged ingredients.

Can I prepare any components ahead of time?

Absolutely! You can cook the rice, roast the veggies and make the slaw up to a day in advance. Store separately in the fridge. Cook the chicken and prepare the sauce just before serving.