Description
Savor a flavorful Sweet Chili Chicken Bowl with marinated chicken thighs, colorful vegetables, and fluffy jasmine rice, all topped with a delicious sweet and savory sauce. Ideal for a quick dinner or meal prep!
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 green onions, chopped
- 1 cup cooked jasmine rice
- Sesame seeds for garnish
- Fresh cilantro for garnish (optional)
Instructions
- Cut the chicken thighs into bite-sized pieces. In a medium bowl, combine sweet chili sauce, soy sauce, sesame oil, minced garlic, and grated ginger. Whisk until well blended. Add chicken pieces, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes (or longer for enhanced flavor).
- Slice the red bell pepper into thin strips and cut the broccoli into small florets. Rinse the snap peas and set aside. Cook jasmine rice according to package instructions.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken (including leftover marinade) and cook for 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F/75°C). Remove chicken from skillet and set aside.
- In the same skillet, add sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for 3-5 minutes until tender-crisp. Return the chicken to the skillet and stir everything together for another 2-3 minutes. Optionally, add a splash more sweet chili sauce.
- Start with a scoop of cooked jasmine rice in each bowl. Top with the sweet chili chicken and vegetable mixture. Garnish with sesame seeds, chopped green onions, and fresh cilantro if desired.
- Serve warm, with extra sweet chili sauce on the side. Pairs well with a light cucumber salad or pickled vegetables.
Notes
- For best flavor, marinate the chicken for several hours or overnight.
- Adjust the amount of sweet chili sauce to your taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet.
- Prep Time: 30 minutes
- Cook Time: 15 minutes