Description
This Sweet Chili Chicken Bowl features tender pieces of chicken thighs stir-fried with vibrant vegetables and coated in a flavorful sweet chili sauce. Served over fluffy jasmine rice and garnished with sesame seeds and fresh cilantro, this quick and healthy meal combines the perfect balance of sweet, savory, and tangy flavors in a colorful, satisfying bowl.
Ingredients
Scale
Rice
- 2 cups cooked jasmine rice
Chicken and Vegetables
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup bell peppers (red, yellow, or green), sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, chopped
Sauce
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Garnish
- Sesame seeds for garnish
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the rice: Start by preparing the jasmine rice according to the package instructions. Once cooked, set it aside and keep warm for serving later.
- Cook the chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook the chicken for 6-8 minutes, stirring occasionally, until browned and cooked through.
- Stir-fry the vegetables: Add sliced bell peppers, broccoli florets, and julienned carrot to the skillet with the chicken. Stir-fry the mixture for 3-4 minutes until the vegetables are tender yet crisp.
- Prepare the sauce: In a small bowl, combine sweet chili sauce, soy sauce, sesame oil, and rice vinegar. Mix well to create a balanced, flavorful sauce.
- Combine and cook: Pour the prepared sauce over the chicken and vegetables in the skillet. Toss everything together to coat evenly and cook for an additional 2-3 minutes to allow the flavors to meld perfectly.
- Assemble the bowl: Spoon a generous portion of the cooked jasmine rice into each serving bowl. Top with the sweet chili chicken and vegetable mixture.
- Garnish and serve: Garnish each bowl with chopped green onions, a sprinkle of sesame seeds, and fresh cilantro if desired. Serve immediately while hot.
Notes
- Use boneless skinless chicken thighs for juicier meat; chicken breasts can be substituted but may be less tender.
- Adjust the amount of sweet chili sauce for your preferred level of sweetness and heat.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Add other vegetables like snap peas or mushrooms for variety and extra nutrients.
- This recipe is perfect for meal prep and can be refrigerated for up to 3 days.