Description

The Sweet Chili Chicken Bowl is a flavorful, satisfying dish featuring tender chicken, fresh veggies, and a delicious sweet chili sauce. This recipe offers the perfect balance of sweet, spicy, and savory, making it ideal for a weeknight dinner or meal prep. With customizable toppings like cilantro, sesame seeds, and optional extras such as avocado or grilled chicken, it’s an easy and versatile bowl that will quickly become a family favorite. Perfect for those seeking a healthy yet indulgent meal, it’s quick to make and full of vibrant flavors!

Ingredients

2 chicken breasts (boneless, skinless)
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon garlic (minced)
1/2 teaspoon ginger (fresh, grated)
1/2 cup cooked rice (white or brown)
1/2 cup broccoli florets (steamed or sautéed)
1/4 cup shredded carrots
1/4 cup red bell pepper (thinly sliced)
2 tablespoons cilantro (chopped)
1 tablespoon sesame seeds (optional)

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Instructions

In a medium bowl, whisk together the sweet chili sauce, soy sauce, olive oil, rice vinegar, garlic, and grated ginger. Set aside.
Heat a skillet over medium-high heat with a bit of oil. Season the chicken breasts with salt and pepper, then cook for 5-7 minutes on each side until golden brown and cooked through.
Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
In the same skillet, pour in the sweet chili sauce mixture and bring it to a simmer over medium heat. Let it cook for 2-3 minutes until slightly thickened.
To assemble the bowls, place the cooked rice at the base, then top with sliced chicken, broccoli, shredded carrots, and red bell pepper.
Drizzle with the sweet chili sauce, and garnish with cilantro and sesame seeds. Serve warm.

Notes

For a spicier version, add fresh jalapeños or chili flakes.
To make this dish vegetarian, substitute chicken with tofu or tempeh.
Add sliced avocado for creaminess and healthy fats.
For extra flavor, try grilling the chicken instead of pan-frying.
Store leftovers in an airtight container in the fridge for up to 3 days.