Last Tuesday was a total disaster until I pulled these sweet chili chicken bowls out of my sleeve. I was staring at the fridge thinking about ordering pizza but then I remembered that bottle of sweet chili sauce sitting in the door. I threw this together in no time and the kitchen smelled like a dream. The chicken gets so sticky and sweet with just a little bit of a kick that makes your tongue happy. It is colorful and bright and honestly it looks way more impressive than the effort I actually put in.

Why you will love these sweet chili chicken bowls

You are going to love these because they take about thirty minutes from start to finish. It is way faster than waiting for a delivery driver and it is much better for you too. You get that indulgent takeout taste without all the heavy grease. Plus the smell of fresh garlic and ginger hitting the hot pan is basically therapy. It fills up the whole house and makes everyone wander into the kitchen asking when dinner is ready.

Essential ingredients for sweet chili chicken bowls

Chicken breast or thighs cut into bite sized pieces
Your favorite bottle of sweet chili sauce
A splash of soy sauce for that salty balance
Fresh garlic cloves minced up small
Fresh ginger grated or finely chopped
Jasmine rice or brown rice for the base
Bell peppers and snap peas for a good crunch

Step-by-step instructions for sweet chili chicken bowls

First you need to chop your chicken into even pieces so they cook at the same rate. Get a large skillet really hot with a bit of oil and toss the chicken in. Let it sit for a minute or two without moving it so you get a nice golden crust. Once it is browned on all sides throw in your garlic and ginger for a quick minute. Then pour in that sweet chili sauce and soy sauce right at the end. Stir it all together until the sauce bubbles and coats every single piece of chicken.

Timing and how to avoid dry chicken

Nobody wants tough chicken that feels like chewing on a shoe. If you are using chicken breast it only needs about six to eight minutes total in the pan. If you cook it longer than that it will dry out fast. The secret is adding the sauce in the last two minutes. If you put the sauce in too early the sugar in it will burn before the chicken is done. If you add it too late the flavors do not have time to get to know each other.

Expert tips for the best sweet chili chicken bowls

One big tip is to pat your chicken dry with a paper towel before you season it or put it in the pan. If the chicken is wet it will just steam instead of getting that crispy sear we want. I also love to garnish my bowls with sesame seeds and sliced green onions because it makes me feel like a fancy chef. And do not worry about making too much because the leftovers taste even better the next day after the sauce has really soaked in.

Customizing your sweet chili chicken bowls

You can totally play around with this recipe. If you want to keep things low carb you can swap the rice for cauliflower rice or even zucchini noodles. If you are like me and want a bit more fire just toss in some red pepper flakes while the sauce is simmering. If you have a major sweet tooth a tiny drizzle of honey goes a long way. You can use whatever veggies are hanging out in your crisper drawer too.

Frequently asked questions about sweet chili chicken bowls

How long do these stay good in the fridge? You can keep them in an airtight container for three to four days. Can I make this gluten free? Yes just use tamari or coconut aminos instead of regular soy sauce. And if you only have frozen vegetables in the freezer those work perfectly fine too. Just toss them in with the chicken a few minutes earlier so they have time to thaw and cook through.

Estimated nutritional information

This is a rough guide for one serving of these bowls including the rice and vegetables.

Calories: 450
Protein: 35 grams
Carbohydrates: 55 grams
Fats: 8 grams