Sticky Sweet Chili Chicken Crunch Bowl With Crunchy Veggies
A delicious bowl featuring sticky sweet chili chicken and crunchy veggies, perfect for an easy dinner.
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 rice cooker for cooking jasmine rice
Ingredients
Chicken and Glaze
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Bowl Base and Veggies
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup sugar snap peas
- 1/4 cup chopped green onions
- 2 tablespoons sesame seeds
Instructions
Preparation
- Heat a tablespoon of oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown, approximately 6-8 minutes. Remove and set aside.
- In the same skillet, combine sweet chili sauce, soy sauce, honey, and rice vinegar. Simmer for 5 minutes until the glaze thickens. Return the chicken to the skillet and coat evenly.
- Prepare 2 cups of jasmine rice according to package instructions or using a rice cooker. Keep warm.
Assemble the Bowl
- Divide the cooked rice among four bowls. Top with glazed chicken, shredded carrots, sliced bell peppers, and sugar snap peas.
- Sprinkle with chopped green onions and sesame seeds. Serve immediately, allowing guests to mix the ingredients to their preference.
Serving Suggestions
- Pair with a side of cucumber salad or miso soup to enhance the meal.
Storage
- Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Marinate the chicken for more flavor. Ingredient Substitutions: Use tofu for a vegetarian option. How to Serve: Best served fresh and hot. Storage & Freshness: Store components separately for up to 3 days. Make-Ahead Tips: Prepare veggies and rice in advance for quicker assembly.