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To make Sweet Chili Chicken Bowls, you need the following ingredients: - 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 cup jasmine rice - 1 cup low-sodium chicken broth - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed and halved - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/3 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste - 2 green onions, chopped for garnish - Sesame seeds for garnish - Fresh cilantro leaves for garnish (optional) This recipe serves four and takes about 35 minutes to prepare. You can easily swap out some ingredients if you want to change things up. Here are a few ideas: - Use quinoa or brown rice instead of jasmine rice for more fiber. - Swap the chicken for tofu or shrimp for a different protein. - Try adding broccoli or carrots for more color and crunch. - Use low-sodium soy sauce to cut back on salt. - If you like heat, add sliced jalapeños or chili flakes. These changes can help you customize the dish to your taste. Each serving of Sweet Chili Chicken Bowls is packed with nutrition. Here’s a quick look at what you get: - Calories: About 400 - Protein: 30 grams - Fat: 10 grams - Carbohydrates: 50 grams - Fiber: 3 grams - Sugar: 8 grams This meal is not only tasty but also provides balanced nutrition. You can feel good about serving it to your family! To cook jasmine rice, first rinse 1 cup of rice in cold water. This helps remove excess starch. In a medium saucepan, combine the rinsed rice with 1 cup of low-sodium chicken broth. Bring this to a boil over medium-high heat. Once it boils, cover the pan and reduce the heat to low. Let it cook for 15-18 minutes. After that, take it off the heat but keep it covered for 5 more minutes. This steaming makes the rice fluffy. While the rice cooks, let’s prepare the chicken. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Cut 2 boneless, skinless chicken breasts into bite-sized pieces. Season them with salt and pepper. Add the chicken to the hot skillet. Sauté for 5-7 minutes. Stir occasionally. The chicken should be golden brown and cooked through. Now, let’s add some flavor. Once the chicken is cooked, add 2 minced garlic cloves and 1 tablespoon of grated ginger to the skillet. Stir for about 30 seconds. The garlic and ginger will smell great! Next, add 1 thinly sliced red bell pepper and 1 cup of snap peas that are trimmed and halved. Sauté this mixture for 3-4 minutes. You want the veggies to be tender but still crunchy. It’s time to make the dish really shine. Drizzle 1/3 cup of sweet chili sauce and 2 tablespoons of soy sauce over the chicken and veggies. Mix everything well so each piece gets coated. Let it simmer for 2-3 minutes. This helps the sauce thicken a bit. After this, your sweet chili chicken is ready to serve over the fluffy jasmine rice. Enjoy your homemade Sweet Chili Chicken Bowls! For the complete recipe, check out the Full Recipe. To fluff jasmine rice, start with rinsing it well. Rinse until the water runs clear. This removes excess starch and helps the rice stay light. Use a 1:1 ratio of rice to chicken broth. After cooking, let it sit for five minutes. Then, use a fork to gently fluff the rice. This keeps the grains separate and airy. Marinading chicken adds flavor and tenderness. Use sweet chili sauce as a base for your marinade. Add a splash of soy sauce for depth. Let the chicken sit in the marinade for at least 30 minutes. For even more flavor, marinate overnight in the fridge. This helps the chicken soak up all that tasty goodness. To cook vegetables well, cut them into uniform pieces. This ensures even cooking. Start with the hardest vegetables first, like bell peppers. Add softer veggies, like snap peas, later. Sauté them for just a few minutes. This keeps them crisp and vibrant. Always season with salt and pepper during cooking. This brings out their natural flavors. {{image_4}} You can easily switch up the protein in this dish. Instead of chicken, try shrimp or tofu. Shrimp cooks fast, so add it to the pan for just 3-5 minutes. Tofu is great for a plant-based option. Use firm tofu, press it to remove extra water, and then cube it. Sauté it until golden. Both options taste amazing with the sweet chili sauce. To make this dish vegetarian or vegan, swap the chicken for tofu or tempeh. Use vegetable broth instead of chicken broth. This keeps the flavor rich without meat. You can also add more veggies like carrots or mushrooms. This adds color and nutrition. With these changes, you still get a satisfying meal. Feel free to experiment with different sauces. If sweet chili sauce isn’t your favorite, try teriyaki or hoisin sauce. Each sauce brings a unique flavor. You can also add a splash of lime juice for a bit of tang. Mixing in some Sriracha can give it a spicy kick. Get creative and find what you love. To keep your Sweet Chili Chicken Bowls fresh, store them in an airtight container. Let the bowls cool down before sealing. Place the container in the fridge. They will stay good for up to three days. If you want to eat them later, freezing is a great option. When you're ready to eat your leftovers, reheating is simple. Place the bowl in the microwave. Heat for about 1-2 minutes. Stir halfway through to ensure even heating. If using a stove, add a splash of water or broth to the pan. Heat on medium until warm. This keeps the rice moist and tasty. Freezing is a smart way to save time. To freeze, divide the chicken and rice into portions. Use freezer-safe bags or containers. Make sure to remove as much air as possible. Label each bag with the date. You can freeze the bowls for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Enjoy your delicious meal anytime! Yes, you can use brown rice. Brown rice has more fiber and nutrients. Keep in mind that brown rice takes longer to cook. It usually requires about 40-50 minutes. You will need more water too, about 2 cups for every cup of brown rice. If you don't have sweet chili sauce, try mixing honey with sriracha. This mix gives sweetness and heat. You can also use hoisin sauce for a different flavor. Adjust the quantity to fit your taste. To make it gluten-free, swap soy sauce for a gluten-free version. You can find tamari sauce in stores. Also, check that your sweet chili sauce is gluten-free. Many brands offer gluten-free options. This way, you can enjoy the dish without worry. For the complete cooking process, check the Full Recipe. This blog post covered how to make sweet chili chicken bowls. I shared the ingredients, step-by-step cooking methods, and useful tips to enhance your dish. You learned how to store leftovers and even explored variations like tofu or shrimp. Cooking can be simple and fun with these easy recipes and suggestions. I hope you feel inspired to try this dish, make it your own, and enjoy great flavors!

Sweet Chili Chicken Bowls

Create delicious Sweet Chili Chicken Bowls in just 35 minutes for a meal that bursts with flavor! This easy recipe combines succulent chicken, vibrant vegetables, and fluffy jasmine rice, all coated in a tangy sweet chili sauce. Perfect for busy weeknights, it's not just tasty but quick to prepare. Ready to elevate your dinner routine? Click through to discover the full recipe and start cooking today!
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Ingredients
  

2 boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup jasmine rice

1 cup low-sodium chicken broth

1 red bell pepper, thinly sliced

1 cup snap peas, trimmed and halved

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/3 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and pepper to taste

2 green onions, chopped for garnish

Sesame seeds for garnish

Fresh cilantro leaves for garnish (optional)

Instructions
 

Cook the Rice: In a medium saucepan, combine 1 cup of jasmine rice with 1 cup of low-sodium chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, cover the saucepan and reduce the heat to low. Allow the rice to cook for 15-18 minutes, until tender and the liquid is fully absorbed. Once done, remove from heat and let it sit, covered, for an additional 5 minutes to steam.

    Prepare the Chicken: While the rice is cooking, heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Season the diced chicken pieces with salt and pepper. Add the seasoned chicken to the hot skillet. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and golden brown on all sides.

      Add Aromatics: Once the chicken is cooked, add 2 minced garlic cloves and 1 tablespoon of grated ginger to the skillet. Stir the mixture for about 30 seconds, until the garlic and ginger release their fragrant aroma.

        Incorporate Vegetables: Next, add the thinly sliced red bell pepper and trimmed snap peas into the skillet. Sauté for an additional 3-4 minutes, stirring regularly, until the vegetables are tender but still maintain a bit of crunch.

          Sauce It Up: Drizzle 1/3 cup of sweet chili sauce and 2 tablespoons of soy sauce over the chicken and vegetable mixture. Stir everything together so that the chicken and vegetables are well coated in the sauce. Let it simmer for an additional 2-3 minutes to allow the sauce to thicken slightly.

            Assemble the Bowls: Once the rice is ready, fluff it with a fork to separate the grains. Divide the fluffy jasmine rice among 4 serving bowls. Top each bowl generously with the sweet chili chicken and vegetable mixture.

              Garnish and Serve: Finish your bowls with a sprinkle of chopped green onions, a few sesame seeds for crunch, and fresh cilantro leaves for a burst of flavor, if desired. Serve warm and enjoy this delightful meal!

                - Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4