Name: Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, thinly sliced; 8 oz mushrooms (shiitake, cremini, or button), sliced; 2 cloves garlic, minced; 2 tbsp olive oil or sesame oil; 1/3 cup sweet chili sauce; 1 tbsp soy sauce; 1 tbsp rice vinegar or lime juice; Salt and black pepper to taste; 1 cucumber, thinly sliced or spiralized; 1 tbsp rice vinegar; 1/2 tsp sugar (optional); Pinch of salt; 1 tsp toasted sesame seeds (optional); 2 cups cooked jasmine rice, brown rice, or noodles; 2 tbsp chopped scallions; 2 tbsp fresh cilantro or basil; Lime wedges for serving

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These Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch are a vibrant, flavor-packed meal that balances sweet, savory, and tangy elements in every bite. I love how the juicy chicken, earthy mushrooms, and crisp cucumbers come together over rice for a bowl that’s both satisfying and refreshing. It’s quick to make, full of texture, and perfect for weeknights when I want something light yet filling.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into a restaurant-quality meal with minimal effort. The sweet chili sauce gives the chicken a delicious glaze with just the right touch of heat, while the mushrooms add depth and umami. The fresh cucumber crunch adds brightness that balances everything out beautifully. I also love how customizable these bowls are — I can serve them with rice, noodles, or even lettuce wraps for a lighter option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and mushrooms:

Boneless, skinless chicken thighs or breasts, sliced thinly
Mushrooms (shiitake, cremini, or button), sliced
Garlic, minced
Olive oil or sesame oil
Sweet chili sauce
Soy sauce
Rice vinegar or lime juice
Salt and black pepper to taste

For the cucumber crunch:

Cucumber, thinly sliced or spiralized
Rice vinegar
Sugar (optional, for a mild pickle flavor)
Pinch of salt
Toasted sesame seeds (optional)

For serving:

Cooked jasmine rice, brown rice, or noodles
Chopped scallions
Fresh cilantro or basil
Lime wedges

Directions

I start by cooking the rice or noodles according to package directions and setting them aside.
In a bowl, I toss the sliced cucumber with rice vinegar, a pinch of sugar, and salt. I let it sit for at least 10 minutes while I prepare the rest of the dish so it becomes slightly tangy and crunchy.
In a large skillet or wok, I heat olive or sesame oil over medium-high heat.
I add the chicken slices and cook for 4–5 minutes until browned and cooked through. I remove them from the pan and set them aside.
In the same pan, I add a bit more oil if needed, then sauté the mushrooms until golden and softened.
I add the garlic and cook for another 30 seconds until fragrant.
I return the chicken to the pan, then pour in the sweet chili sauce, soy sauce, and a splash of rice vinegar or lime juice.
I stir everything together and cook for 2–3 more minutes until the sauce thickens slightly and coats the chicken and mushrooms beautifully.
To serve, I divide the rice among bowls, top it with the sweet chili chicken and mushrooms, add a generous spoonful of the cucumber mixture, and garnish with scallions, herbs, and sesame seeds.

Servings and timing

This recipe makes about 4 servings. It takes roughly 15 minutes to prepare and 15 minutes to cook, so in just 30 minutes I have a delicious, colorful meal ready to serve.

Variations

I sometimes add sliced bell peppers or snap peas for extra crunch and color.
For a spicier version, I stir in some sriracha or crushed red pepper flakes.
If I want to make it vegetarian, I swap the chicken for tofu or tempeh.
I like to sprinkle crushed peanuts or cashews on top for extra texture.
For a low-carb option, I serve it over cauliflower rice or shredded cabbage instead of regular rice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken and mushrooms in a skillet or microwave until hot, then add the cucumber topping fresh for the best texture. I don’t freeze this dish since the sauce and cucumber can lose their freshness after thawing.

FAQs

Can I use pre-cooked chicken?

Yes, I often use leftover grilled or rotisserie chicken — I just toss it in the sauce with the mushrooms to warm through.

What kind of mushrooms work best?

I like using cremini or shiitake mushrooms for their meaty flavor, but any type will work.

Can I make this dish ahead of time?

Yes, I prepare the chicken and sauce in advance and store them separately from the cucumbers and rice. I assemble everything just before serving.

How spicy is the sweet chili sauce?

It’s usually mild with a hint of sweetness and heat. If I want more spice, I add a little sriracha or chili paste.

Can I serve this cold?

Absolutely. It tastes great as a cold rice bowl or salad, especially during warmer months.

Conclusion

These Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch are one of my favorite quick meals — full of bold flavor, freshness, and satisfying texture. I love how the sweet, savory sauce complements the earthy mushrooms and the cool, tangy cucumbers. It’s a dish that feels balanced and nourishing while still tasting like a treat — perfect for both busy weeknights and weekend dinners.