Sweet Chilli Chicken and Mushroom Bowls with Cucumber Crunch
These Sweet Chilli Chicken and Mushroom Bowls are a delicious mix of savory, sweet, and fresh flavors. Juicy chicken strips are cooked with mushrooms and coated in a glossy sweet-chili glaze, then served over warm rice or quinoa. A fresh cucumber crunch topping adds brightness and balance.
This bowl is satisfying, healthy, and full of texture — tender chicken, earthy mushrooms, crunchy cucumber, and a sweet-tangy sauce!
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Serves: 2–3 people
Ingredients
For the Chicken & Mushrooms
400 g boneless chicken breast, thinly sliced
2 cups mushrooms, sliced (button or cremini)
1 tbsp olive oil
2 cloves garlic, minced
½ tsp ginger, grated
½ tsp salt, or to taste
¼ tsp black pepper
1 tbsp soy sauce
¼ cup sweet chili sauce
1 tbsp honey
1 tbsp lemon juice
1 tsp cornstarch mixed with 2 tbsp water
For the Cucumber Crunch
1 medium cucumber, finely diced
1 tbsp fresh coriander or parsley, chopped
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
1 tbsp chopped green onion
For the Base
2 cups cooked rice, quinoa, or couscous
Optional: roasted carrots, sweet corn, shredded lettuce
Instructions
1. Prepare the Cucumber Crunch
In a bowl, combine:
diced cucumber
lemon juice
salt & pepper
chopped coriander/parsley
green onion
Toss gently and chill in the fridge to keep it extra crisp.
2. Cook the Chicken
Heat olive oil + butter in a pan over medium heat.
Add sliced chicken, sprinkle salt & pepper.
Cook for 4–5 minutes until golden and lightly browned.
Add garlic and ginger, saute for 30 seconds.
3. Add the Mushrooms
Add sliced mushrooms to the pan.
Cook 3–4 minutes until they release moisture and become soft.
4. Add the Sweet-Chilli Glaze
In the same pan, add:
soy sauce
sweet chili sauce
lemon juice
honey
Mix well and simmer for 2–3 minutes.
For a thicker glaze:
Add cornstarch slurry and cook 1 minute until glossy.
5. Assemble the Bowls
In each serving bowl:
Add a layer of warm rice or quinoa.
Spoon the sweet chilli chicken & mushroom mixture on top.
Add a big scoop of cucumber crunch.
Top with:
sesame seeds
herbs
crushed peanuts
Serve immediately!
Notes & Tips
Non-spicy version: Use mild sweet chili sauce (you prefer non-spicy).
Extra veggies: Add carrots, zucchini, baby spinach, corn, or steamed broccoli.
Protein swap: Works great with shrimp, tofu, or turkey.
Meal prep: This dish stores well for 3 days (keep cucumber crunch separate).
Mediterranean version: Use olive oil + lemon + honey + herbs instead of soy for a lighter glaze.
Frequently Asked Questions
Q1: Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and perfect for stir-fry bowls.
Q2: Can I make it completely non-spicy?
Yes — replace sweet chili sauce with:
2 tbsp honey
2 tbsp ketchup
1 tsp soy sauce
Q3: Can I use air fryer chicken?
Absolutely. Air fry at 190°C for 10–12 minutes, then toss in glaze.
Q4: How to keep the cucumber crunchy?
Add the salt right before serving OR make it fresh each time.
Nutritional Information
Calories: 420–480
Protein: 32 g
Fat: 12 g
Carbs: 55 g
Fiber: 3 g
Sugar: 16 g