A splash of color and a burst of flavor encapsulate a delicious dinner moment. This Sweet Chili Chicken Bowl comes together in just 30 minutes, making it perfect for busy weeknights. The balance of sweet and savory, combined with the crunch of fresh vegetables, ensures that every bite is satisfying.
This recipe is ideal for families looking to add some excitement to their dinner routine or anyone eager for a quick weeknight meal. It’s also perfect for meal prepping—just store leftovers in the fridge for up to three days, and enjoy the flavors the next day!
Why You’ll Love This Recipe
- The chicken is beautifully browned and tender.
- Fresh vegetables provide a satisfying crunch.
- Coconut milk adds a creamy touch to the dish.
- Quick prep and cook time keeps dinner hassle-free.
What You’ll Need
Gather these ingredients to create your delicious bowl.
For the Chicken and Vegetables
- 1 lb chicken breast, diced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
For the Sauces
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1/2 cup coconut milk
- 1 tablespoon lime juice
For Serving
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Use tamari for a gluten-free option.
Substitutions & Swaps
- Chicken breast can be replaced with tofu.
- Coconut milk can be swapped for almond milk.
- Quinoa works well instead of rice.
- Any colorful vegetable can be used.
How to Make It
Prepare a delightful meal with these simple steps.
Brown the Chicken
- Heat oil in a skillet. In a large skillet, heat some oil over medium heat.
- Add chicken. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
Stir-fry Vegetables
- Incorporate vegetables. Add the sliced bell peppers, broccoli, and snap peas to the skillet and stir-fry for another 5 minutes until the vegetables are tender-crisp.
Mix in Sauces
- Stir in sauces. Stir in the sweet chili sauce and soy sauce and coat the chicken and veggies evenly.
Drizzle Coconut Mixture
- Whisk coconut milk. In a small bowl, whisk together the coconut milk and lime juice, then drizzle over the chicken mixture.
Season and Serve
- Season and serve. Season with salt and pepper to taste and serve over cooked rice or quinoa.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, texture changes too much.
Reheat: microwave for 1-2 minutes.
Tips for Best Results
- Use freshly squeezed lime juice for brightness.
- Adjust the sweet chili sauce to your spice preference.
- Don’t overcook the vegetables to keep them crunchy.
- Let the dish rest for a few minutes before serving for flavors to meld.
Serving Suggestions
- Pair with a light salad for lunch.
- Enjoy as a colorful dinner on busy nights.
- Serve at gatherings for a crowd-pleasing dish.
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