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Sticky Sweet Chili Chicken Bowl with Veggies

Close-up of a Sticky Sweet Chili Chicken Bowl featuring crispy chicken coated in glossy sauce over white rice, topped with sesame seeds and green onions.
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A straightforward recipe for preparing tender chicken coated in a thick, sweet chili glaze, served over rice with fresh vegetables.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1/2 cup sliced carrots
  • 1/4 cup water
  • 1/4 cup soy sauce (low sodium)
  • 1/3 cup sweet chili sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 cups cooked white or brown rice
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the water, soy sauce, sweet chili sauce, honey or brown sugar, rice vinegar, ginger, and garlic. Set aside.
  2. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Stir-fry the vegetables: Add the broccoli, bell pepper, and carrots to the same skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  4. Glaze the chicken: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables.
  5. Thicken the sauce: Bring the mixture to a simmer. Cook, stirring frequently, for 2-3 minutes until the sauce reduces and becomes thick and sticky, coating the chicken evenly.
  6. Assemble the bowls: Divide the cooked rice among four bowls. Top the rice with the sticky sweet chili chicken and vegetable mixture.
  7. Garnish: Sprinkle each bowl with sliced green onions and sesame seeds before serving.

Notes

  • For a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce during the last minute of cooking.
  • Substitute chicken with firm tofu or shrimp if desired. Adjust cooking time accordingly.
  • To increase the spice level, add 1/2 teaspoon of red pepper flakes to the sauce mixture.

Nutrition

Find it online: https://cookerycourier.com/sticky-sweet-chili-chicken-bowl-with-veggies/