Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch

Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch are the perfect balance of savory, sweet, spicy, and fresh. Juicy chicken and tender mushrooms are coated in a sticky sweet chili glaze, then served over rice or noodles with crisp cucumber for a refreshing bite. I love how every element adds something different to the bowl — bold flavor, satisfying texture, and that irresistible crunch.

Why You’ll Love This Recipe

I love this recipe because it’s quick, colorful, and packed with flavor. The sweet chili sauce makes the chicken and mushrooms shine, while the fresh cucumber gives it a cooling contrast that balances the heat. Everything comes together in one bowl, and I can easily customize it with my favorite grains or greens. It’s the kind of dish I make when I want something exciting but easy.

Ingredients

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

For the chicken & mushrooms:

• Boneless, skinless chicken thighs or breasts, sliced
• Mushrooms (button, cremini, or shiitake), sliced
• Olive oil or sesame oil
• Garlic, minced
• Salt
• Pepper

For the sauce:

• Sweet chili sauce
• Soy sauce
• Rice vinegar or lime juice
• Honey or brown sugar (optional, for extra sweetness)

For the cucumber crunch:

• Cucumber, thinly sliced or julienned
• Rice vinegar
• Pinch of sugar
• Salt
• Sesame seeds (optional)

For the bowls:

• Cooked rice, rice noodles, or quinoa
• Fresh herbs like cilantro or mint (optional)
• Lime wedges for serving
• Crushed peanuts or crispy onions (optional topping)

Directions

1. I prepare the cucumber crunch first by tossing the sliced cucumber with rice vinegar, a pinch of sugar, and salt. I let it marinate while I cook the rest.
2. I heat oil in a skillet over medium-high heat. I season the chicken with salt and pepper, then cook it until browned and cooked through. I set it aside.
3. In the same skillet, I add more oil if needed and sauté the mushrooms until golden and tender.
4. I return the chicken to the skillet, then stir in the sweet chili sauce, soy sauce, and vinegar. I let it simmer until everything is coated in the sticky glaze.
5. I build the bowls with a base of rice or noodles, spoon the sweet chili chicken and mushrooms on top, and add a scoop of the marinated cucumber.
6. I finish with fresh herbs, lime wedges, and any optional toppings like sesame seeds or peanuts.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes swap the chicken for shrimp or tofu. For a spicier version, I add sriracha or chili flakes to the sauce. If I want more crunch, I add shredded carrots or radishes to the cucumber mix. And for a low-carb version, I serve everything over cauliflower rice or a bed of greens.

Storage/reheating

I store the chicken and mushrooms in an airtight container in the fridge for up to 3 days. The cucumber crunch is best fresh but holds up for a day or two. I reheat the chicken mixture in a skillet or microwave, then build the bowl fresh with rice and cucumbers.

FAQs

Can I make this ahead of time?

Yes. I cook the chicken and mushrooms in advance and store the cucumber separately. When I’m ready to eat, I reheat the hot ingredients and assemble the bowl.

What kind of rice works best?

I use jasmine or basmati rice for a light, fluffy base, but brown rice or even sticky rice work great too.

Is sweet chili sauce very spicy?

It’s mild with a sweet kick. I like to add a bit of hot sauce or chili paste if I want more heat.

Can I use store-bought cucumber salad?

Yes, but I find the quick homemade version adds a fresh crunch and flavor that’s worth the few extra minutes.

What mushrooms are best for this dish?

I usually go for cremini or button mushrooms, but shiitake adds a meatier texture and more umami flavor.

Conclusion

Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch are one of my favorite ways to enjoy bold flavor in a simple, satisfying meal. The sticky, savory chicken pairs perfectly with tender mushrooms and bright cucumber, all layered over my favorite grains. It’s fresh, filling, and so easy to make — the kind of meal I’ll crave again and again.

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