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Sweet Chili Chicken Bowl

Sweet Chili Chicken Bowl

Looking for a quick, healthy, and incredibly flavorful meal? This Sweet Chili Chicken Bowl is the ultimate solution, delivering a perfect balance of sweet and savory in every bite. It's a fuss-free recipe that will become a staple in your meal rotation for its ease and deliciousness.
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Prep Time 10 minutes
Cook Time 15 minutes
Minutes 30 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon cornstarch
For the Vegetables:
  • 1 tablespoon olive oil
  • 1/2 red bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 1/2 cup frozen peas
  • 1 cup cooked jasmine rice for serving
For the Sweet Chili Sauce:
  • 1/4 cup sweet chili sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
For Garnish and Serving:
  • Chopped cilantro for garnish
  • Toasted sesame seeds for garnish
  • Lime wedges for serving

Equipment

  • Medium Bowl
  • Small Bowl
  • Large skillet or wok

Method
 

  1. In a medium bowl, combine the bite-sized chicken pieces with soy sauce and cornstarch. Toss well to ensure each piece is evenly coated. Let it sit for about 5-10 minutes while you prepare the sauce and vegetables. The cornstarch will help create a slightly crispy texture when cooked.
    1 pound boneless, skinless chicken thighs or breasts, 2 tablespoons soy sauce, 1 tablespoon cornstarch
  2. In a small bowl, whisk together the sweet chili sauce, hoisin sauce, rice vinegar, grated fresh ginger, and minced garlic. Set aside. This sauce is the heart of the dish, bringing together sweet, savory, and a hint of tang.
    1/4 cup sweet chili sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 clove garlic
  3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs or breasts
  4. Add the sliced red and yellow bell peppers to the same skillet. Cook for 3-4 minutes until they are tender-crisp. Add the frozen peas and cook for another 1-2 minutes until heated through and bright green.
    1/2 red bell pepper, 1/2 yellow bell pepper, 1/2 cup frozen peas
  5. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sweet chili sauce over everything. Stir gently to coat the chicken and vegetables evenly. Let it simmer for 1-2 minutes, allowing the sauce to thicken slightly and meld with the ingredients.
    1 pound boneless, skinless chicken thighs or breasts
  6. Divide the cooked jasmine rice between two bowls. Top each bowl generously with the sweet chili chicken and vegetable mixture.
    1 cup cooked jasmine rice
  7. Garnish your Sweet Chili Chicken Bowls with chopped fresh cilantro and toasted sesame seeds. Serve immediately with lime wedges on the side for a burst of fresh citrus.
    Chopped cilantro, Toasted sesame seeds, Lime wedges

Notes

This is a quick and healthy weeknight meal that's easy to prepare.