Sweet Chili Hawaiian Chicken Bowl
A delightful blend of sweet and savory featuring tender chicken in a rich sweet chili sauce, served over a bed of rice and colorful vegetables, perfect for any occasion.
Ingredients
For the Chicken Bowl
- 1 pound boneless, skinless chicken thighs (or breasts, if preferred)
- 1 tablespoon olive oil
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper, to taste
For the Rice
- 1 cup jasmine rice (or brown rice)
- 2 cups water
- 1 tablespoon butter (optional)
- Salt, to taste
For the Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 1 tablespoon sesame oil (or olive oil)
- Salt and pepper, to taste
Garnishes
- Chopped green onions
- Sesame seeds
- Lime wedges
Instructions
Preparation
- Rinse the jasmine rice in cold water until the water runs clear.
- In a saucepan, combine the rinsed rice, water, and a pinch of salt. If using butter, add it here.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
- Remove from heat and let it stand for 5 minutes before fluffing with a fork.
Cooking Chicken
- While the rice is cooking, pat the chicken thighs dry with paper towels.
- Season both sides with salt, pepper, garlic powder, and ginger powder.
- In a large skillet, heat olive oil over medium-high heat.
- Once hot, add the chicken thighs and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Preparing Sauce
- In the same skillet, reduce the heat to medium.
- Add sweet chili sauce, soy sauce, and apple cider vinegar.
- Whisk together and let it simmer for 2-3 minutes until slightly thickened.
- Add the sliced chicken back to the skillet and toss to coat in the sauce.
Sautéing Vegetables
- In another skillet or the same one after removing the chicken, heat sesame oil over medium heat.
- Add the sliced bell pepper, broccoli florets, snap peas, and julienned carrots.
- Sauté for about 5-7 minutes, until the vegetables are tender but still crisp.
- Season with salt and pepper to taste.
Assembling the Bowl
- To serve, scoop a generous portion of rice into each bowl.
- Top with sliced sweet chili chicken, sautéed vegetables, and garnish with chopped green onions, sesame seeds, and a lime wedge on the side.
Notes
For enhanced flavor, consider marinating the chicken in the sweet chili sauce for at least 30 minutes before cooking. Use a meat thermometer for accurate chicken doneness. Customize the veggies to your preference.