Sweet Chili Chicken Rice Bowl
This Sweet Chili Chicken Rice Bowl is sweet, a little spicy, and easy to make, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb Chicken thighs Boneless, skinless preferred for juiciness.
- 2 cups Rice Use your choice of white or brown rice.
- 1/2 cup Sweet chili sauce Adjust amount to taste.
- 1/4 cup Soy sauce Use gluten-free soy sauce for a gluten-free option.
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 1 cup Bell peppers, sliced Any color pepper works.
- 1/4 cup Green onions, chopped For garnish.
- 2 tablespoons Vegetable oil For cooking.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
Instructions
Preparation
- Cook the rice according to package instructions.
- In a bowl, mix sweet chili sauce, soy sauce, minced garlic, and grated ginger.
Cooking
- Heat vegetable oil in a pan over medium-high heat.
- Season chicken thighs with salt and pepper, then add to the pan and cook until browned and cooked through.
- Add bell peppers to the pan and stir-fry for a few minutes.
- Pour the sauce mixture over the chicken and peppers, cooking for another 2-3 minutes until thickened.
- Serve the chicken and sauce mixture over the rice, garnished with chopped green onions.
Notes
Serve topped with lime wedges or cucumber slices for added freshness. For more texture, finish with toasted sesame seeds. Store leftovers in an airtight container; they keep well for up to 3-4 days in the fridge, and chicken can be frozen for up to 2 months.