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Air Fryer Sweet Chili Chicken Bowls with Garlic Butter Rice

Air Fryer Sweet Chili Chicken Bowls - featured image
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Juicy, caramelized sweet chili chicken bites cooked in the air fryer, served over fluffy garlic butter rice and topped with fresh veggies and a drizzle of extra sauce. This easy, family-friendly dinner is quick, comforting, and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2/3 cup sweet chili sauce
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 teaspoons brown sugar (optional)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon neutral oil (avocado or canola)
  • Salt & freshly ground black pepper, to taste
  • 1 1/2 cups jasmine or basmati rice, rinsed
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 2 1/4 cups low-sodium chicken broth (or water)
  • 1/2 teaspoon kosher salt, or to taste
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumbers
  • 1/2 cup scallions, sliced
  • 1 tablespoon sesame seeds
  • Fresh cilantro, chopped (optional)
  • Extra sweet chili sauce, for drizzling

Instructions

  1. In a large bowl, combine sweet chili sauce, soy sauce, rice vinegar, brown sugar, garlic powder, neutral oil, salt, and pepper. Add chicken pieces and toss to coat. Let marinate while prepping rice and veggies (at least 10 minutes, up to 30 minutes).
  2. Rinse rice under cold water until water runs mostly clear. In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Add rinsed rice and stir to coat in garlic butter. Pour in chicken broth and salt. Bring to a boil, stir once, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
  3. Preheat air fryer to 400°F for 3 minutes. Arrange marinated chicken pieces in a single layer in the basket (work in batches if needed). Air fry for 10-12 minutes, shaking halfway, until chicken is golden and cooked through (internal temp 165°F). For extra caramelization, brush with more sweet chili sauce and air fry 2 more minutes.
  4. While chicken cooks, prep toppings: shred carrots, slice cucumbers, chop scallions and cilantro, and toast sesame seeds if desired.
  5. When rice is done, let sit covered for 5 minutes, then fluff with a fork or rice paddle. Taste and adjust salt if needed.
  6. To assemble, scoop garlic butter rice into bowls. Top with sweet chili chicken, veggies, scallions, cilantro, and sesame seeds. Drizzle extra sweet chili sauce on top if desired.
  7. Serve immediately while warm. For meal prep, pack into containers, keeping sauce and fresh veggies separate for best texture.

Notes

For gluten-free, use tamari and check your sweet chili sauce. Chicken thighs stay juicier than breasts. Swap in tofu for a vegetarian version. Don’t overcrowd the air fryer basket for best crispiness. Leftovers keep well for up to 4 days in the fridge; keep veggies separate for best texture.

Nutrition

Keywords: air fryer, sweet chili chicken, garlic butter rice, easy dinner, meal prep, Asian chicken bowl, family friendly, gluten-free option, high protein, weeknight dinner

Find it online: https://atomicbite.com/air-fryer-sweet-chili-chicken-bowls-recipe-easy-garlic-butter-rice-dinner/