Spicy Chili Oil Chicken Rice Bowl
This bold and satisfying rice bowl features tender pan-seared chicken thighs drenched in a fiery homemade chili oil sauce over fluffy jasmine rice. Every bite delivers a perfect balance of heat, savory depth, and aromatic warmth that makes this dish an instant weeknight favorite.
A fiery and flavorful chicken rice bowl drizzled with homemade chili oil for the ultimate spicy comfort meal.
Nutrition per serving
Ingredients
Chicken
Base
Sauce
Aromatics
Garnish
Instructions
Cook the Rice
Rinse jasmine rice under cold water until water runs clear. Add rice and 2.25 cups of water to a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until all water is absorbed. Remove from heat and let steam covered for 5 more minutes.
Season and Sear the Chicken
Pat chicken thighs dry with paper towels and season generously with salt and black pepper on both sides. Heat a skillet over medium-high heat with a drizzle of neutral oil and sear chicken thighs for 5 to 6 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
Rest and Slice the Chicken
Transfer the seared chicken to a cutting board and let it rest for 5 minutes to retain its juices. Once rested, slice the chicken into thick strips or bite-sized pieces against the grain for maximum tenderness.
Make the Chili Oil Sauce
In the same skillet over low heat, add minced garlic and saute for 30 seconds until fragrant. Pour in chili oil, soy sauce, and sesame oil, stirring everything together for about 1 minute until the sauce is warm and well combined. Remove from heat immediately to avoid burning.
Assemble the Bowl
Scoop cooked jasmine rice into two serving bowls as the base. Arrange sliced chicken on top of the rice and spoon the warm chili oil sauce generously over everything. Finish with sliced green onions and toasted sesame seeds before serving immediately.
Substitutions
Common mistakes
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