Description
This Healthy Sweet Chili Chicken Prep features tender chicken coated in a sweet and spicy glaze, paired with jasmine rice and sautéed vegetables. It is easy to portion, reheats well, and offers balanced flavor for convenient weekly meals.
Ingredients
Chicken
1 lb chicken breasts, cubed
1/3 cup cornstarch
1 tbsp olive oil
1 pinch salt
3/4 cup sweet chili sauce
1 tbsp sriracha
Jasmine Rice
1 1/4 cups water
1 cup jasmine rice
1 tsp butter
1 pinch salt
Vegetables
1 tbsp olive oil
1 cup matchstick carrots
1 red pepper, sliced
1 cup shredded red cabbage
1 tbsp Bragg Liquid Aminos or Coconut Secret Coconut Aminos
Toppings
Bean sprouts
Scallions, sliced
Peanut pieces
Sesame seeds
Cilantro, chopped
Instructions
Mix the cubed chicken with cornstarch until fully coated.
Heat olive oil in a skillet over medium high heat, add the chicken, season with salt, and sauté until browned.
Pour in the sweet chili sauce and sriracha, cooking until the glaze thickens and the chicken is fully cooked.
Cook the jasmine rice with water, butter, and salt until fluffy.
Remove the chicken from the skillet, then add olive oil and sauté the carrots, red pepper, and shredded red cabbage with liquid aminos until tender.
Assemble by dividing the jasmine rice into bowls, topping with sautéed vegetables, adding the sweet chili chicken, and finishing with toppings such as bean sprouts, scallions, peanut pieces, sesame seeds, or cilantro.
Notes
Leave out the sriracha if you prefer a mild bowl.
Add toppings like bean sprouts, spicy mayo, fried onions, tortilla strips, or sesame seeds for extra texture.
Store the bowls in the refrigerator for up to five days and sprinkle water over the rice before reheating.
Freeze the chicken and rice separately for up to three months, thaw in the refrigerator, then reheat before assembling fresh vegetables on top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Inspired