Sweet Chili Chicken Bowl
A vibrant and satisfying Sweet Chili Chicken Bowl, balancing sweet, savory, and a hint of heat, perfect for quick weeknight dinners.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
1.5 lbs Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1/2 cup Sweet Chili Sauce
2 tablespoons Low Sodium Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Fresh Ginger, finely minced or grated
2 cloves Fresh Garlic, minced
1 teaspoon Sesame Oil
1 tablespoon Vegetable or Canola Oil
2 medium Bell Peppers, sliced into strips
2 cups Broccoli Florets, small florets, about 1 inch
1 large Carrot, julienned or thinly sliced
1 cup Snap Peas, trimmed
2 tablespoons Green Onions, sliced, for freshness
1 tablespoon Sesame Seeds, toasted, for crunch and flavor
4 cups Cooked Jasmine Rice
Instructions
- Pat the chicken pieces dry and season with salt and black pepper
- In a small bowl, whisk together the sweet chili sauce, soy sauce, and rice vinegar. Set aside
- Heat vegetable oil in a skillet over medium-high heat. Sauté ginger and garlic for 30 seconds
- Add chicken to the skillet and cook until golden brown for 3-4 minutes per side. Remove and set aside
- Stir-fry bell peppers, broccoli, and carrots for 4-5 minutes until crisp-tender. Add snap peas and cook briefly
- Return chicken to the skillet, pour sauce over everything, and toss to coat. Cook for another 1-2 minutes
- Serve over rice and garnish with green onions and sesame seeds
Notes
You can substitute the chicken with shrimp, tofu, pork, or beef as desired.
Feel free to use any vegetables you have on hand.
Find it online: https://onthatplate.com/sweet-chili-chicken-bowl/