Description
This Sweet Chili Chicken Bowl is a flavorful and easy weeknight dinner featuring tender chicken thighs cooked in a homemade sweet chili sauce, served with rice and sautéed vegetables.
Ingredients
- 1 tablespoon neutral oil (such as canola or vegetable oil)
- 1 pound boneless skinless chicken thighs, diced into 1-inch pieces
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 scallions, minced (plus more for garnish)
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- Cooked rice, for serving
- Chopped peanuts or sesame seeds, for garnish (optional)
Instructions
- Heat the neutral oil in a large skillet over medium-high heat.
- Add the diced chicken thighs and season with salt and pepper. Cook for 6-8 minutes until browned and cooked through. Transfer to a plate.
- In the same skillet, add the diced onion, bell peppers, and minced scallions. Cook for 5-6 minutes until softened.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Return the chicken to the skillet. Add the sweet chili sauce, soy sauce, and sesame oil. Toss to combine and cook for another 2-3 minutes until everything is heated through and well coated.
- Serve the chicken mixture over cooked rice. Garnish with scallions, chopped peanuts, or sesame seeds, if desired.
Notes
- You can adjust the sweetness or spiciness by using more or less sweet chili sauce.
- Use pre-chopped vegetables to save time on prep.
- This dish stores well for meal prep and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
