Why You’ll Love Sweet Chili Chicken Bowl Recipe

It’s fast and simple: about 10 minutes of prep and ~30 minutes cook time.
Balanced flavors: sweet, savory, a hint of heat with bold aromatics.
Crunchy fresh vegetables paired with tender ground chicken.
Versatile: you can switch proteins or adjust the toppings to your taste.
Great for meal‑prepping lunches or an easy weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon avocado oil, plus more if needed
1 shallot, peeled and diced
4 cloves garlic, peeled and minced
1–2 Thai chili peppers, trimmed and minced (optional)
1 teaspoon minced ginger
2 scallions (white and light green parts separated), trimmed and minced
1 lb ground chicken
1 teaspoon fish sauce
2 tablespoons sweet chili sauce, plus more if desired
1 tablespoon sriracha (optional)
Salt and pepper, to taste

For serving / bowls:

1 small head Napa cabbage, trimmed and thinly sliced
2 teaspoons sesame oil
1 English cucumber, diced
1 avocado, peeled, pitted and diced
¼ cup crushed peanuts
Sesame seeds
Lime wedges

Directions

Heat the oil in a large skillet over medium‑high heat. Add the diced shallot and cook for about 2–3 minutes. Then add the garlic, minced chili pepper (if using), minced ginger, and the white parts of the scallions. Sauté for about 1 minute until fragrant. Remove the aromatics from the skillet and set aside.
Add a little more oil if needed, then turn the heat to medium and add the ground chicken. Cook for about 12–15 minutes, breaking up the meat as it cooks, until golden brown. Season with salt and pepper.
Return the cooked aromatics to the skillet with the chicken. Add the fish sauce, sweet chili sauce (and sriracha if desired). Toss to coat the chicken, then lower the heat and simmer for about 15 minutes. Taste and adjust seasoning as needed.
Meanwhile, in a large bowl, place the sliced Napa cabbage. Drizzle with the sesame oil and add the diced cucumber and avocado. Season lightly with salt, and use your hands to gently toss or “massage” the oil into the leaves. Divide the vegetable mixture into shallow bowls.
To serve, pile the cooked chicken on top of each bowl of vegetables. Garnish with the green parts of the scallions, crushed peanuts, sesame seeds, and serve with lime wedges on the side.

Servings and timing

Servings: 4 bowls
Prep Time: ~10 minutes
Cook Time: ~30 minutes
Total Time: ~40 minutes

Variations

Swap the ground chicken for ground turkey or ground pork depending on preference.
Make it less spicy by omitting the Thai chili peppers and sriracha, or more spicy by adding extra chilies or hot sauce.
Use romaine lettuce instead of Napa cabbage for a different crunch and lighter feel.
Serve the chicken over cooked rice (white, brown, or jasmine) if you prefer a more substantial, grain‑based bowl.
Top with additional fresh herbs like cilantro or mint for a bright twist.
Replace peanuts with cashews or almonds if desired, for a different nutty flavor.

Storage/Reheating

Storage: Store components separately for best texture — keep the cooked chicken in one container, and the shredded cabbage/cucumber mixture (without avocado) in another. Avocado is best diced fresh on serving day.
Reheating: Reheat the chicken portion in a skillet over medium heat until heated through (~2‑3 minutes). Then assemble the bowl with the chilled vegetable mixture. If the vegetables were refrigerated, allow them to come up to slightly above fridge temp so they’re not too cold.
Meal‑prep tip: For lunches throughout the week, store the chicken and veggies separately, and add the avocado just before eating to prevent browning.

FAQs

What kind of dressing does this bowl use?

The sauce for the chicken serves as the “dressing” in this bowl: a combination of fish sauce, sweet chili sauce, and optional sriracha, cooked with the ground chicken and aromatics. The sesame oil on the cabbage also adds flavor.

Can I make this recipe vegetarian or vegan?

Yes — you could replace the ground chicken with crumbled tofu or tempeh, and substitute fish sauce with a vegan alternative like soy sauce or tamari. Adjust seasoning to taste.

How spicy is this dish?

Moderately spicy by default, thanks to Thai chili peppers and optional sriracha. You can easily adjust: omit the chilies or sriracha for milder heat, or add more for extra kick.

Can I use other vegetables in the bowl?

Absolutely. You could swap or add shredded carrots, red cabbage, bean sprouts, bell peppers, or steamed broccoli to the base for extra color and crunch.

What kind of sweet chili sauce should I use?

Use any good‑quality sweet chili sauce. If it has heat already, you may omit the extra sriracha. If it’s mild, you may want to add sriracha or crushed chili flakes. A hint of ginger in the sauce adds extra flavour.

Is this meal good for meal‑prepping?

Yes — it stores well when components are kept separate (chicken and veggies). Dice avocado fresh on serving day for best texture. Makes a convenient lunch or dinner prep.

How long will leftovers last?

Stored properly in the refrigerator, the cooked chicken will last about 3–4 days. The vegetable mixture (without avocado) can remain fresh for about 2–3 days. Add avocado fresh.

Can I make this ahead for a dinner party?

Yes — you can prepare the chicken and shred/slice the vegetables ahead of time. Right before serving, warm the chicken and layer into bowls. Add avocado just before serving for best look and texture.

What can I serve on the side?

A simple cucumber salad or steamed rice are good sides. You could also add a side of pickled vegetables or a light miso soup to round out the meal.

Conclusion

This Sweet Chili Chicken Bowl delivers on flavour, texture, and ease — a vibrant, satisfyingly crunchy bowl with tender, fragrant chicken in a sweet‑spicy sauce. With its minimal fuss and flexible components, it works for a weeknight dinner or a make‑ahead lunch. Give it a try, and enjoy the layered tastes that make it so enjoyable.

Sweet Chili Chicken Bowl