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Sweet Chili Chicken Bowl with Crunchy Veggies

Close-up of a Sweet Chili Chicken Bowl with crunchy veggies, brown rice, and sesame seeds.
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Prepare a flavorful chicken bowl featuring sweet chili glazed chicken served over rice with a mix of crisp, fresh vegetables.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 cup cooked brown rice (for base)
  • 1 cup shredded carrots
  • 1 cup sliced red bell pepper
  • 1 cup chopped broccoli florets
  • 1/2 cup sliced cucumber
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions

  1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic. Set aside half of the sauce mixture for drizzling later.
  2. Toss the chicken pieces with the remaining half of the sauce mixture and let it marinate for 10 minutes.
  3. Heat the olive oil in a large skillet or wok over medium-high heat.
  4. Add the marinated chicken to the hot skillet and cook until browned and cooked through, about 6 to 8 minutes.
  5. Add the carrots, bell pepper, and broccoli to the skillet with the chicken. Stir-fry for 3 to 4 minutes until the vegetables are slightly tender but still crunchy.
  6. Divide the cooked brown rice among serving bowls.
  7. Top the rice with the sweet chili chicken and vegetable mixture.
  8. Drizzle the reserved sweet chili sauce over the bowls.
  9. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • For extra crunch, you can add raw snap peas or thinly sliced radishes as a topping.
  • If you prefer a thicker glaze, simmer the reserved sauce mixture in a small saucepan for 2 minutes until slightly reduced before drizzling.
  • Use quinoa or cauliflower rice instead of brown rice for a different base.

Nutrition

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