Sweet Chili Chicken Bowl
This Sweet Chili Chicken Bowl combines crispy chicken, sweet chili sauce, fresh veggies, and grains for a satisfying and colorful meal that is easy to prepare.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil for cooking
- 1 cup cooked rice white or brown
- 1 cup broccoli florets
- 1 cup bell pepper, sliced
- 1 cup shredded carrots
- 2 green onions, chopped for garnish
- Sesame seeds for garnish
- Optional: chopped cilantro for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Cut the chicken breast into bite-sized pieces.
- In a large bowl, combine the sweet chili sauce and soy sauce. Add the chicken pieces and toss to coat them evenly. Let the chicken marinate for at least 15 minutes.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the marinated chicken to the skillet. Cook for about 5-7 minutes or until the chicken is golden brown and cooked through, stirring occasionally.
- In the same skillet, add the broccoli, bell pepper, and shredded carrots. Sauté the vegetables for about 5 minutes or until tender-crisp.
- Once everything is cooked, mix the cooked rice into the skillet with the chicken and vegetables. Toss everything together until well combined.
- Remove from heat and sprinkle with sesame seeds and chopped green onions for garnish.
- Serve warm in bowls, optionally adding cilantro on top.
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Notes
For the best flavor, allow the chicken to marinate for longer if possible, up to overnight. Customize vegetables and proteins based on preference. Store leftovers in an airtight container for up to four days or freeze for up to three months.