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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 with 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

  • Oven
  • wok
  • Microwave
  • Roasting dish
  • bowl

Ingredients
  

SAUCE

  • 2 cloves garlic
  • ¼ cup soy sauce (60ml)
  • 3 tablespoon sweet chilli sauce
  • 1 ½ tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame oil
  • ½ 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)
  • ¼ green cabbage
  • 1 large carrot
  • 1 spring onion
  • 1 lime
  • 2 tablespoon mayonnaise
  • 1 teaspoon sweet chilli sauce
  • 1 ½ tablespoon sesame seeds
  • 1 cup frozen edamame beans (whole) (125g)

Instructions
 

Preparation

  • Preheat oven to 200ºC (390ºF) fan bake.
  • Crush garlic. Place all sauce ingredients in a medium jug or bowl and whisk until well combined. Remove ¼ cup sauce (reserve for cooking beans and rice).
  • Cut chicken into 3 cm / 1.2 in pieces. Season with salt and pepper. Stir into sauce, then transfer to a roasting dish. Cook for 20 minutes.
  • Microwave rice according to instructions. 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 toast for a couple of minutes. Remove into a bowl. Add beans and half reserved sauce to wok. Stir fry 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 until cabbage is tender. Reduce heat to very low to keep warm.
  • When chicken has cooked for 20 minutes, stir well and turn oven to grill. Grill until chicken is lightly charred and sauce is stickier.

Serving

  • 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.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 600IUVitamin C: 40mgCalcium: 80mgIron: 3mg
Keyword chicken bowls, Chicken Recipes, Easy Recipe, Healthy Dinner, quick meals, sweet chilli chicken
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