Description
A delicious sweet chili chicken rice bowl topped with vibrant vegetables and garnished with sesame seeds and green onions.
Ingredients
Scale
- 1 lb chicken breast (diced into bite-sized pieces)
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 0 tsp paprika
- to taste salt and black pepper
- 2 cups jasmine rice (cooked or brown rice)
- 1 cup broccoli (steamed)
- 1 red bell pepper (sliced)
- 1 carrot (shredded)
- 0 cucumber (sliced)
- sesame seeds (for garnish)
- green onions (sliced, for garnish)
- lime wedges (for serving)
Instructions
- Remove diced chicken from refrigerator about 15 minutes before cooking. Season generously with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium heat until it shimmers slightly.
- Add seasoned chicken to the hot pan in a single layer. Cook undisturbed for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Pour sweet chili sauce and soy sauce over the cooked chicken. Toss continuously for 2-3 minutes until sauce reduces and creates a glossy, sticky coating.
- Divide cooked jasmine rice between serving bowls, creating a fluffy base.
- Arrange steamed broccoli, sliced bell pepper, shredded carrot, and cucumber slices in colorful sections around each bowl.
- Top each bowl with warm, glazed sweet chili chicken.
- Garnish with sesame seeds and sliced green onions. Serve with lime wedges on the side.
Notes
- This dish pairs well with various vegetables, feel free to add more based on your preference.
- If using brown rice, adjust the cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl