Description
Sweet chili chicken bowl brings together tender chicken tossed in a tangy-sweet sauce that pairs perfectly with fresh vegetables and rice for a satisfying meal you can have on your table in about 30 minutes. Adjusting the chili heat to match your taste makes this bowl something your family will request again and again.
Ingredients
Scale
Protein and Base:
- 1 pound chicken breast, diced
- 2 cups cooked rice
Vegetables:
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
Sauce and Seasoning:
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 1/2 cup coconut milk
- 1 tablespoon olive oil
- 1 lime, juiced
- salt and pepper to taste
Instructions
- Get your pan heating over medium heat with 1 tablespoon of olive oil until it shimmers, which takes about 2 minutes.
- Once the oil is ready, add your 1 pound of diced chicken breast and let it cook for 6 to 8 minutes, stirring occasionally, until the pieces turn golden brown on all sides.
- Pour 1/2 cup of sweet chili sauce and 1/4 cup of soy sauce directly over your chicken, then stir everything together for about 1 minute so the sauces coat the meat evenly.
- Toss in your 1 cup of mixed vegetables (bell peppers, carrots, and broccoli) and continue cooking for 5 to 7 minutes until they reach the tenderness you prefer.
- While your chicken finishes cooking, combine 1/2 cup of coconut milk with the juice from 1 lime in a separate bowl, whisking until the mixture is smooth.
- Taste your chicken and vegetables, then season them with salt and pepper according to your preference.
- Spoon your 2 cups of cooked rice into serving bowls as your base, then top each bowl with the chicken and vegetable mixture.
- Drizzle the coconut lime sauce across the top of your bowls and serve right away.
Notes
- Brown your chicken pieces in batches rather than crowding the pan, so they develop a nice golden color instead of steaming and turning pale.
- Stir the sweet chili and soy sauce together before adding them so the flavors combine properly and coat the chicken evenly.
- Add your vegetables in stages based on cooking time—harder veggies like carrots first, then softer ones like bell peppers—so everything finishes tender at the same moment.
- Make your coconut lime drizzle just before serving since the lime juice can separate if it sits too long, and taste it to adjust the balance between creamy and tangy to your preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: More Chicken Recipes
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 342 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 70 mg