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SWEET CHILLI CHICKEN BOWLS

SWEET CHILLI CHICKEN BOWLS

These easy sweet chilli chicken bowls tick all the boxes. Quick to make, loaded up with plenty of veggies and wholegrain carbs, and absolutely delicious!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 bowls
Calories 450 kcal

Equipment

  • medium jug
  • roasting dish
  • large wok
  • Microwave

Ingredients
  

SAUCE

  • 2 cloves garlic
  • 0.25 cup soy sauce (60ml)
  • 3 tablespoon sweet chilli sauce
  • 1.5 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame oil
  • 0.5 tablespoon crushed ginger

CHICKEN

  • 600 g boneless, skinless chicken thighs (1lb 5oz)

TO SERVE

  • 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
  • 0.25 green cabbage
  • 1 large carrot
  • 1 spring onion
  • 1 lime
  • 2 tablespoon mayonnaise
  • 1 teaspoon sweet chilli sauce
  • 1.5 tablespoon sesame seeds
  • 1 cup frozen edamame beans (125g)

Instructions
 

Main Instructions

  • Preheat oven to 200ºC (390ºF) fan bake.
  • Crush garlic. Place all ingredients in a medium jug or bowl and whisk until well combined. Remove ¼ cup sauce (reserve this for cooking the beans and rice).
  • Cut chicken into 3cm / 1.2in pieces. Season with salt and pepper. Stir into jug/bowl of sauce, then transfer to a roasting dish or tray. Cook for 20 minutes.
  • Microwave rice according to instructions on packet. Shred cabbage and spiralise, julienne or grate carrot. Finely slice spring onion. Cut lime into wedges. Whisk mayonnaise and sweet chilli sauce together.
  • Heat a large wok on medium-high. Add sesame seeds and cook for a couple of minutes, until toasted. Remove into a bowl. Add beans and half the reserved sauce to wok. Stir fry for a couple of minutes, until beans are warm and sauce is sticky. Transfer to a bowl and cover with foil to keep warm.
  • Add rice, cabbage and remaining sauce to wok. Stir fry for a couple of minutes, until cabbage is tender. Reduce heat to very low to keep warm.
  • When chicken has cooked for 20 minutes, stir well then turn oven to grill. Grill (watching very carefully!) until chicken is lightly charred and sauce is stickier.
  • Divide rice mixture between warmed serving bowls. Top with carrot, edamame and chicken. Sprinkle with spring onion and sesame seeds. Add lime wedges and a dollop of sweet chilli mayonnaise.

Notes

WINE MATCH: Try a Sauvignon Blanc. GLUTEN-FREE OPTION: Choose gluten-free soy sauce. Ensure mayonnaise is gluten-free. INGREDIENT SWAPS: You can use apple cider vinegar instead of rice vinegar. Avoid using chicken breast as it can dry out. Shelled edamame beans can be used to avoid mess.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 35mgCalcium: 40mgIron: 2mg
Keyword chicken bowls, Easy Recipes, healthy meals, quick dinner, sweet chilli chicken
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