Description
Savor a Sweet Chili Chicken Bowl with marinated chicken thighs stir-fried with colorful vegetables, served over fluffy jasmine rice. This quick and tasty dish is ideal for weeknight dinners or meal prep!
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 green onions, chopped
- 1 cup cooked jasmine rice
- Sesame seeds for garnish
- Fresh cilantro for garnish (optional)
Instructions
- Cut the chicken thighs into bite-sized pieces for even cooking and flavor absorption.
- In a medium bowl, whisk together sweet chili sauce, soy sauce, sesame oil, minced garlic, and grated ginger until well blended.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or longer for enhanced flavor).
- Slice the red bell pepper into thin strips, cut the broccoli into small florets, and rinse the snap peas under cold water. Set aside.
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and any leftover marinade.
- Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature should reach 165°F/75°C). Add water or more oil if the chicken sticks.
- In the same skillet, add the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until tender-crisp.
- For softer vegetables, cover the skillet for a minute or two, but avoid overcooking to maintain color and texture.
- Return the cooked chicken to the skillet and stir to combine with the vegetables. Add more sweet chili sauce or soy sauce if desired.
- Serve by placing a generous scoop of cooked jasmine rice in each bowl.
- Top the rice with the chicken and vegetable mixture, distributing evenly.
- Garnish with sesame seeds, chopped green onions, and fresh cilantro if desired.
- Serve warm, enjoying with chopsticks or a fork. Perfect for quick dinners or meal prep!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to prevent drying.
- Customize the recipe by substituting chicken with tofu or shrimp.
- Feel free to add more vegetables based on your preferences.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 30 minutes
- Cook Time: 15 minutes