Chili Crunch Chicken Bowls is such an easy weeknight meal with juicy chicken bites tossed in a homemade chili crisp sauce, served over jasmine rice with edamame, bell pepper, cashews, and a creamy sriracha drizzle. Perfect for meal prep or a build-your-own bowl night!
This chili crunch chicken bowl has quickly become one of my favorite weeknight dinners. It’s inspired by those HelloFresh sweet chili chicken bowls, but with even more flavor thanks to the homemade chili crisp sauce and creamy sriracha drizzle. It’s colorful, full of texture, and easy to pull together with pantry staples and fresh veggies. If you love a dinner that’s sweet, spicy, and satisfying, this one’s for you.
Why I LOVE this recipe!
- One-pan chicken – Quick, minimal cleanup with a simple stovetop cook.
- Restaurant-style at home – Inspired by takeout and HelloFresh sweet chili chicken bowls, but made fresh.
- Great for meal prep – The chicken reheats well and can be layered in a bowl for a quick lunch, or batch cooked to freeze for another meal.
- Easy to customize – Swap in your favorite veggies, grains, or proteins to make it your own.
Recipe Notes
This Sweet Chili Crunch Chicken Bowl recipe is as simple as promised! Just toss, cook, and drizzle for a family-friendly meal that’s ready in under 30 minutes.
In this section I am going to go through a few tips and tricks I use for how to make sweet chili chicken to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the chili crisp chicken:
- Chicken: You can use chicken breast or chicken thighs.
- Sesame Oil: Gives a nutty, aromatic flavor, but you could also use a neutral oil.
- Lime Juice: Brights the whole dish.
- Cornstarch: Coats the chicken for a crispy texture when cooked and helps thicken the sauce.
- Seasoning blend: salt, pepper and garlic powder
- Sauce: Chili crisp, honey and lime juice.
- Creamy Sriracha Sauce: mayo, sriracha, and lime juice.
To assemble the bowls:
- Jasmine rice
- Edamame
- Red bell pepper
- Cashews
- Green onions
- Cilantro
- Lime
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Swap the Chicken for Beef or Tofu– For a different protein, use thinly sliced flank steak, or for a vegan option, cubed tofu. Just be sure to press the tofu to remove excess moisture before cooking for the best texture..
- Sweet Potato Bowl Chicken Bowl– For a sweeter, heartier side, roast some sweet potato cubes with olive oil, salt, and pepper. Add them on top of the bowl or serve alongside the chicken for extra flavor and color.
- Try Different Rice Options– Switch out the jasmine rice for other grains like brown rice, quinoa, or cauliflower rice for a lower-carb option. Each will add a unique flavor and texture to the dish.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make chili crunch chicken bowls.
Cut the chicken breasts into cubes, about 1-2 inches in size, and add them to a bowl. Then you can add the sesame oil, lime juice, salt, pepper, and garlic powder. Toss it all together to coat the chicken.
Make the sweet chili crisp in a separate bowl by mixing the chili crisp, honey, and lime juice into a sauce for the chicken.
Heat your skillet and add the remaining oil until hot, followed by the seasoned chicken. Let the chicken cook undisturbed for a few minutes before stirring and continuing to cook. Then you can add the sauce and let it cook until it fully coats and thickens.
To assemble your bowls, add the cooked rice to a bowl with a spoonful of chili crisp glazed chicken bites. Then finish with your favorite toppings, such as edamame, chopped bell peppers, cashews, green onions, cilantro, and lime, plus a drizzle of the creamy sriracha sauce.
Recipe Tips
- Brown the Chicken for Extra Flavor – When cooking the chicken, don’t stir it immediately. Let it cook undisturbed for a few minutes before tossing it. This gives the chicken a golden, crispy sear that adds extra flavor.
- Toast the Cashews – For extra crunch and depth of flavor, toast the chopped cashews in a dry skillet for 2-3 minutes before sprinkling them on top of the bowls.
- Layer Flavors in the Bowl – For a well-balanced bowl, start with a base of rice, then layer the chicken, veggies, and toppings. This way, each bite has the right mix of flavors and textures.
- Make It a Salad – For a lighter version, skip the rice and serve the chili crunch chicken and toppings over a bed of fresh greens, like spinach or arugula, for a delicious salad option.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Microwave Rice Packs – Grab pre-cooked jasmine rice or frozen rice packets to cut down on cooking time. Just heat and serve!
- Pre-Chop Some Ingredients – Chopped bell peppers can be stored for a few days in the fridge. You can also chop up the cashews and store in a container in your pantry.
- Use Store-Bought Sauces – If you’re in a rush, use store-bought sweet chili sauce mixed with chili crisp and skip making your own creamy sriracha by using spicy mayo.
- Batch Cook Chicken – Double the chicken and freeze half after cooking (with or without sauce). Makes a super quick heat-and-eat dinner for another night.
Freezer Meal Instructions
Making this chili crunch recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Cut chicken and toss with sesame oil, lime juice, cornstarch, salt, pepper, and garlic powder. Place in a freezer-safe bag.
- Mix the sweet chili crisp sauce and creamy sriracha sauce. Cook rice and let it cool. Store sauces in small containers and rice in a separate bag.
- Chop bell pepper, slice green onions, and portion with edamame in a bag. Freeze everything together in a labeled freezer kit.
What to Serve with Sweet Chili Chicken Bowl
Since this protein based dinner has the delicious flavors of sweet chili, garlic, and sesame, it will pair well with many of your favorite Asian-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Chili Crunch Bowl Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Chili Crunch Chicken Lettuce Wraps– Scoop leftover chicken, veggies, and rice into butter lettuce leaves. Drizzle with creamy sriracha or a little extra chili crisp for an easy handheld meal.
- Sweet Chili Chicken Fried Rice– Chop the leftover chicken and stir-fry with day-old rice, veggies, and a splash of soy sauce or extra chili crisp. Add a scrambled egg for a fast dinner.
- Chili Crisp Chicken Salad with Crunchy Cashews– Toss chopped chicken over mixed greens or cabbage slaw with leftover veggies, cashews, and a drizzle of the creamy sriracha sauce for a bold salad.
- Sweet Chili Chicken Quesadillas– Layer chicken, bell peppers, and a little cheese in a tortilla. Grill until golden, slice, and dip in chili crisp or creamy sriracha for a fusion twist.
Recipe FAQ’s
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great and stay juicy. Just cut them into bite-sized pieces and follow the same instructions.
Is this recipe similar to Hello Fresh sweet chili chicken bowls?
Yes! This homemade version is inspired by Hello Fresh’s sweet chili chicken bowls with a spicy twist from chili crisp and a punchy creamy sriracha drizzle.
How spicy is this recipe?
The heat level depends on the chili crisp and how much sriracha you use. You can reduce the spice by using less sriracha or choosing a mild chili crisp.
What veggies go best in these chicken crunch bowls?
Bell peppers, edamame, shredded carrots, cucumbers, or even pickled onions work great. Feel free to use whatever you have on hand or add greens for more crunch.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Firecracker Chicken and Rice
- Crockpot Salsa Chicken
- Ginger Sesame Ground Chicken Stir Fry
- Crockpot Creamy Garlic Parmesan Chicken
Chili Crunch Chicken Bowls
Ingredients
For the chicken bites
- 2 pounds boneless, skinless chicken breast, or chicken thighs
- 2 tablespoon sesame oil, divided
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
For the Sweet Chili Crisp Sauce
- ¼ cup chili crisp
- ¼ cup honey
- 1 tablespoon lime juice
For the bowls:
- 1½ cups jasmine rice, (uncooked)
- 1 cup shelled edemame
- 1 red bell pepper, chopped
- ¼ salted cashews, chopped
- 2 green onions, thinly sliced
- 8 sprigs cilantro
- 1 lime, cut into wedges
Creamy Sriracha Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons lime juice
Instructions
- Cook the rice per package directions.
To make the chili crunch chicken
- Cut chicken into 1-2 inch pieces. Then in a bowl or zip top bag add the chicken, 1 tablespoon sesame oil, lime juice, cornstarch, salt, pepper, and garlic powder.Mix until the chicken is evenly coated in the mixture.
- To make the sweet chili crisp sauce, whisk together chili crisp, honey, and lime juice. Set aside until chicken is done.
- Heat a skillet over medium high heat. Add the remaining 1 tablespoon of sesame oil to the pan. Place the chicken in the pan and let cook without stirring for 3-4 minutes, then stir the chicken bites and cook another 1-2 minutes.Pour the sweet chili crisp sauce over the chicken and toss to coat. Cook for an additional 1-2 minutes, or until chicken is done, then remove from heat.
To make the Creamy Sriracha Sauce
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Add more or less sriracha to preferred level of heat.
To Assemble the bowls
- Place a generous scoop of rice in each bowl. Add chicken bites over the rice.
- Top with your choice of edamame, bell pepper, cashews, green onions, cilantro, and lime.
- Drizzle creamy sriracha sauce over the top of the bowl. Enjoy!
Leave a Reply