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Sweet Chili Chicken Bowl with Crunchy Veggies

Close-up of a Sweet Chili Chicken Bowl with brown rice, topped with glazed chicken, sesame seeds, and fresh green onions.
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Prepare a quick and flavorful weeknight meal featuring tender sweet chili glazed chicken served over rice with crisp, fresh vegetables.

Ingredients

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  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 cup sweet chili sauce (store-bought or homemade)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 cups cooked brown rice or quinoa
  • 1 cup broccoli florets
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup thinly sliced cucumber
  • 2 green onions, sliced for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
  3. While the chicken cooks, whisk together the sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic in a small bowl.
  4. Pour the sauce mixture over the cooked chicken in the skillet. Stir constantly and cook for 1-2 minutes until the sauce thickens and coats the chicken well. Remove from heat.
  5. Prepare your crunchy vegetables: If you prefer them slightly softened, quickly blanch the broccoli in boiling water for 1 minute, then immediately transfer to ice water. Otherwise, use the carrots, bell pepper, and cucumber raw.
  6. Assemble the bowls: Divide the cooked rice or quinoa evenly among four bowls.
  7. Top the rice with the sweet chili chicken.
  8. Arrange the crunchy vegetables around the chicken.
  9. Garnish each bowl with sliced green onions and sesame seeds. Serve immediately.

Notes

  • For a homemade sweet chili sauce, combine 1/2 cup water, 1/4 cup sugar, 2 tablespoons rice vinegar, 1 tablespoon chili flakes, 1 teaspoon minced garlic, and 1 teaspoon cornstarch mixed with 1 tablespoon cold water. Simmer until thickened.
  • To keep the vegetables extra crunchy, do not cook them; use them raw as toppings.
  • You can substitute chicken thighs for breasts if you prefer a richer flavor.

Nutrition

Find it online: https://kitchnkudos.com/sweet-chili-chicken-bowl-with-crunchy-veggies/