1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 clove garlic, minced
2 cups cooked brown rice or white rice
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup shelled edamame, cooked
2 green onions, sliced for garnish
1 tablespoon sesame seeds for garnish
Instructions
In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic. Set aside half of this mixture for drizzling later.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes.
Pour the first half of the sweet chili sauce mixture over the chicken in the skillet. Toss to coat and cook for 1-2 minutes until the sauce thickens slightly and glazes the chicken. Remove from heat.
Assemble the bowls: Divide the cooked rice evenly among four bowls.
Arrange the shredded cabbage, shredded carrots, and cooked edamame around the rice in separate sections.
Top the vegetables and rice with the glazed sweet chili chicken.
Drizzle the remaining reserved sauce mixture over the chicken and vegetables.
Garnish each bowl with sliced green onions and sesame seeds before serving.
Notes
For extra crunch, you can quickly toss the carrots and cabbage in a hot pan for 30 seconds without oil before assembling the bowl.
Use pre-cooked rice to speed up the preparation time significantly.
Substitute chicken thighs for breasts if you prefer a richer flavor.