Description
This Sweet Chili Chicken Bowl is a quick and flavorful dish perfect for a busy weeknight. Tender chicken breast is sautéed with fresh bell peppers and broccoli, then coated in a tangy and slightly sweet chili sauce. Served over fluffy cooked rice, it offers a delightful combination of textures and tastes in just 35 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast, diced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 teaspoon garlic, minced
Sauces and Seasonings
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- Salt and pepper to taste
Other
- 2 cups cooked rice
- 1 tablespoon olive oil
Instructions
- Heat oil and garlic: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Cook chicken: Add the diced chicken breast to the pan and cook thoroughly, stirring occasionally until it is no longer pink in the center.
- Add vegetables: Add the sliced bell peppers and broccoli florets to the pan. Cook them together with the chicken until the vegetables are tender but still crisp, about 5-7 minutes.
- Combine sauces: Stir in 1/4 cup sweet chili sauce and 2 tablespoons soy sauce, mixing everything well so the chicken and vegetables are evenly coated. Season with salt and pepper to taste.
- Serve: Spoon the sweet chili chicken mixture over 2 cups of cooked rice and serve immediately for a complete meal.
Notes
- You can substitute chicken breast with thigh meat for a juicier texture.
- For a spicier kick, add chopped fresh chili or a dash of chili flakes.
- Use brown rice or quinoa for a healthier grain option.
- Make sure not to overcook the vegetables to retain their crunch and nutrients.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
