Easy Sweet Chilli Chicken Bowl
This bowl is a fusion of sweet and savory flavors inspired by Asian and Mediterranean freshness — juicy chicken coated in a tangy-sweet chili glaze, served over rice with crisp veggies and a light drizzle of sauce. It’s quick to make, healthy, and perfect for lunch or dinner.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients
For the Chicken:
1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-size pieces
1 tbsp olive oil
1 garlic clove, minced
½ tsp grated ginger
Salt & black pepper, to taste
For the Sweet Chilli Sauce:
¼ cup sweet chili sauce (store-bought or homemade)
1 tbsp soy sauce
1 tsp rice vinegar or lemon juice
1 tsp honey
For the Bowl:
2 cups cooked jasmine or basmati rice (or quinoa/brown rice)
½ cup cucumber, diced
½ cup red bell pepper, thinly sliced
½ cup shredded carrots
¼ cup edamame or steamed broccoli
1 green onion, sliced
1 tbsp sesame seeds
Fresh cilantro or mint leaves
Instructions
Cook the Chicken:
Heat olive oil in a skillet over medium-high heat.
Add chicken, garlic, and ginger.
Season with salt and pepper and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
Make the Sweet Chilli Glaze:
In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and honey.
Pour the sauce over the cooked chicken.
Toss and cook for 2–3 minutes, allowing the sauce to bubble and coat the chicken evenly.
Assemble the Bowls:
Divide cooked rice between bowls.
Top with glazed chicken, cucumber, bell pepper, and carrots.
Add edamame or broccoli if using.
Garnish & Serve:
Sprinkle with sesame seeds, green onion, and fresh herbs.
Serve warm and enjoy!
Notes & Tips
You can swap chicken for shrimp, tofu, or tempeh.
To make it spicier, add a few drops of sriracha or crushed red chili flakes to the sauce.
Use brown rice or cauliflower rice for a lighter version.
Drizzle extra sweet chili sauce over the top for more flavor.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Store components separately in the fridge for up to 3 days. Reheat the chicken before serving.
Q: What veggies go best with this?
A: Crunchy ones like cucumber, peppers, shredded cabbage, carrots, or snap peas complement the sweet chili glaze perfectly.
Q: Is it gluten-free?
A: Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
Nutritional Information
Calories: 410
Protein: 32g
Carbohydrates: 40g
Fat: 12g
Fiber: 3g
Sodium: 640mg