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SWEET CHILLI CHICKEN BOWLS

SWEET CHILLI CHICKEN BOWLS

These easy sweet chilli chicken bowls are quick to make, loaded with veggies, wholegrain carbs, and absolutely delicious!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main
Cuisine Asian
Servings 4 bowls
Calories 450 kcal

Equipment

  • Wok
  • roasting dish
  • microwave
  • medium jug or bowl

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

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

Instructions
 

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. Store individual portions in containers in the fridge, leaving off the mayonnaise and lime. Reheat in the microwave.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 300IUVitamin C: 35mgCalcium: 40mgIron: 2mg
Keyword Chicken Recipes, easy recipes, Healthy Meals, sweet chilli chicken bowls
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