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Sticky Sweet Chili Chicken Bowl with Veggies

A close-up of a white bowl filled with Sticky Sweet Chili Chicken Bowl with Veggies served over white rice.
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Prepare a flavorful chicken bowl featuring sticky, sweet chili glazed chicken served over rice with mixed vegetables.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 cup cooked white or brown rice, for serving
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1/4 cup soy sauce or tamari
  • 1/4 cup sweet chili sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, sweet chili sauce, honey, rice vinegar, ginger, and garlic. Set aside half of this mixture for later use.
  2. Thicken the remaining sauce: Pour the first half of the sauce mixture into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook until the sauce thickens slightly, about 1 minute. Remove from heat.
  3. 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 6-8 minutes.
  4. Glaze the chicken: Pour the thickened sauce over the cooked chicken in the skillet. Toss until the chicken is evenly coated and sticky. Remove the chicken from the skillet and set aside.
  5. Cook the vegetables: Add the broccoli, bell pepper, and snap peas to the same skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  6. Combine: Return the glazed chicken to the skillet with the vegetables. Pour the reserved, unthickened sauce over everything and toss quickly to coat and heat through, about 30 seconds.
  7. Assemble the bowls: Divide the cooked rice among serving bowls. Top with the sticky sweet chili chicken and vegetables. Garnish with sesame seeds and sliced green onions.

Notes

  • For extra flavor, you can marinate the chicken pieces in half of the unthickened sauce for 15 minutes before cooking.
  • If you prefer a different cooking method, you can bake the chicken at 400°F (200°C) for 15 minutes, then toss with the thickened sauce.
  • Use cauliflower rice instead of traditional rice for a lower carbohydrate option.

Nutrition

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