Sweet Chili Chicken Bowl Easy and Flavorful Recipe

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To make the sweet chili chicken bowl, gather these ingredients: - 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 cup jasmine rice - 1 cup low-sodium chicken broth - 1 red or yellow bell pepper, sliced into thin strips - 1 cup snap peas, ends trimmed and halved if large - 2 tablespoons sweet chili sauce - 1 tablespoon soy sauce (preferably low-sodium) - 1 tablespoon sesame oil - 2 green onions, thinly sliced - 1 tablespoon sesame seeds (for garnish) - Salt and freshly ground black pepper to taste When choosing fresh ingredients, look for bright colors and firm textures. For chicken, check that it has no smell and is pink in color. Select bell peppers that feel heavy and have shiny skin. Snap peas should be crisp, with a vibrant green hue. For rice, make sure the package is sealed and has no holes. Fresh green onions should be bright green with no wilting. Always buy sauces that are within their expiration date for the best flavor. Each serving of the sweet chili chicken bowl has about: - Calories: 450 - Protein: 34g - Carbohydrates: 55g - Fat: 12g - Fiber: 4g - Sodium: 600mg This dish is a great source of protein and carbs, perfect for a balanced meal. Enjoy the flavors while nourishing your body! For the full recipe, you can check the instructions above. To start, grab a medium saucepan. Combine 1 cup of jasmine rice with 1 cup of low-sodium chicken broth. This broth adds rich flavor. Bring the mixture to a strong boil over medium-high heat. Once it boils, lower the heat to low. Cover the pot with a lid and let it simmer for 15 minutes. This cooks the rice perfectly. After that time, remove it from heat but keep it covered for another 5 minutes. This step lets the rice steam and become fluffy. Fluff the rice with a fork before serving. Next, we move on to the chicken. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add 2 diced chicken breasts, seasoned with salt and pepper. Cook the chicken for 6 to 8 minutes. Stir it occasionally. Look for it to turn golden brown and no longer pink in the center. This ensures it's fully cooked and safe to eat. Once the chicken cooks, it's time for the veggies. Add 1 sliced bell pepper and 1 cup of snap peas to the skillet. Sauté these for 3 to 4 minutes. You want them tender but still crunchy. Next, lower the heat to medium. Pour in 2 tablespoons of sweet chili sauce and 1 tablespoon of soy sauce. Stir well to coat the chicken and veggies. Let it cook for 2 more minutes. This thickens the sauce and combines all the flavors. Now, let’s put it all together. In a serving dish, divide the fluffy jasmine rice evenly. Spoon the sweet chili chicken and vegetable mix over the rice. Make sure to share the sauce evenly for the best taste. Each bite should be a mix of flavors. Finally, we add some flair. Sprinkle chopped green onions and sesame seeds on top. This adds color and crunch. If you like, drizzle extra sweet chili sauce over the bowl. A lime wedge on the side brings a refreshing touch. Enjoy your tasty and colorful creation! For the complete recipe, check out the Full Recipe. To get tender chicken, start with good-quality meat. Always use fresh, boneless, skinless chicken breasts. Cut the chicken into bite-sized pieces. This helps it cook evenly. Season the chicken with salt and pepper before cooking. Searing it in hot sesame oil locks in moisture. Cook until golden brown and no longer pink. A meat thermometer can help; aim for 165°F. You can make this dish your own! Swap chicken for tofu for a vegetarian option. Try using different veggies, like broccoli or carrots. For extra heat, add sliced jalapeños or red pepper flakes. You can also change the sauce; teriyaki or hoisin works well. Top with fresh herbs like cilantro or basil for added flavor. Don’t forget to adjust the rice portion too! Fluffy rice is key to this dish. Rinse the jasmine rice under cold water first. This removes excess starch and prevents stickiness. Use chicken broth instead of water for more flavor. Bring the broth to a boil before adding the rice. Cover the pot and simmer on low heat. Let it rest after cooking; this helps the rice grains separate. Fluff with a fork before serving for the best texture. For the complete recipe, check the [Full Recipe] section. {{image_4}} You can easily swap chicken for tofu in this recipe. Use firm or extra-firm tofu for the best texture. First, press the tofu to remove extra water. Cut it into bite-sized cubes. Then, sauté the tofu in sesame oil, just like you would with chicken. Cook until it's golden brown. This gives it a nice texture and flavor. Then, follow the rest of the recipe as you normally would. The sweet chili sauce will add great flavor to the tofu. If you need a gluten-free option, you can make simple changes. Choose gluten-free soy sauce or tamari instead of regular soy sauce. This keeps the dish tasty while being safe for those who can't eat gluten. Also, make sure your sweet chili sauce is gluten-free. Most brands are, but it’s good to check the label. Want to make your bowl even more nutritious? Adding extra veggies is a fantastic idea! You can include broccoli, carrots, or zucchini. Just chop them into small pieces. Sauté them with the chicken or tofu until they soften. This adds color, flavor, and more vitamins to your meal. You can mix and match your favorite veggies to customize your bowl. Don't be afraid to experiment! For the full recipe, check [Full Recipe]. To keep your sweet chili chicken bowl fresh, store leftovers in an airtight container. Let the dish cool down to room temperature before sealing it. This prevents moisture buildup, which can make the food soggy. You can keep it in the fridge for about 3 to 4 days. If you want to enjoy it later, consider freezing it. When you're ready to eat your leftovers, reheating is easy. You can use a microwave or a stovetop. If using a microwave, place the food in a bowl and cover it with a damp paper towel. This keeps it moist. Heat for 1 to 2 minutes, checking often. If using a stovetop, add a splash of water in a pan. Heat it on medium until warm, stirring occasionally. This method helps maintain the dish's texture. To freeze your sweet chili chicken bowl, first, let it cool completely. Portion it into freezer-safe bags or containers. Be sure to remove as much air as possible before sealing. You can freeze it for up to 2 to 3 months. When you want to eat it, thaw it overnight in the fridge. Reheat it using the tips above for the best results. Enjoy your meal anytime! Yes, you can use other rice types. Brown rice or basmati rice works well. Just adjust the cooking time. For brown rice, you may need 40-45 minutes to cook. Basmati rice cooks faster, about 12-15 minutes. Follow package instructions for best results. If you don’t have sweet chili sauce, try mixing honey and sriracha. Use one part honey and one part sriracha for a sweet and spicy mix. You can also use hoisin sauce for a different flavor. Adjust the amount based on your taste. To make the dish less spicy, reduce the amount of sweet chili sauce. You can also add more honey to balance the heat. For more spice, add a dash of red pepper flakes or extra sriracha. Taste as you go to find the right balance. Yes, this recipe is great for meal prep. Store the chicken and rice in separate containers to keep them fresh. When ready to eat, just reheat them together or separately. This dish stays tasty for up to four days in the fridge. This blog post breaks down how to make a delicious sweet chili chicken bowl. We covered the key ingredients and how to choose fresh ones. You learned step-by-step instructions for cooking fragrant jasmine rice and tender chicken while adding a variety of veggies. We discussed storage tips and answered common questions. In conclusion, this dish is easy to make and customize. Whether you go for chicken, tofu, or extra veggies, you can create a bowl that fits your taste. Enjoy making it your own!

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Craving something sweet, spicy, and satisfying? You’re in the right place! This Sweet Chili Chicken Bowl is easy to make and packed with flavor. I’ll guide you through every step, from selecting fresh ingredients to preparing fluffy jasmine rice. Plus, I’ll share tips, tricks, and tasty variations that’ll excite your taste buds. Let’s dive into this delicious bowl that’s sure to impress family and friends!

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Ingredients

Complete List of Ingredients

To make the sweet chili chicken bowl, gather these ingredients:

– 2 boneless, skinless chicken breasts, diced into bite-sized pieces

– 1 cup jasmine rice

– 1 cup low-sodium chicken broth

– 1 red or yellow bell pepper, sliced into thin strips

– 1 cup snap peas, ends trimmed and halved if large

– 2 tablespoons sweet chili sauce

– 1 tablespoon soy sauce (preferably low-sodium)

– 1 tablespoon sesame oil

– 2 green onions, thinly sliced

– 1 tablespoon sesame seeds (for garnish)

– Salt and freshly ground black pepper to taste

Tips for Selecting Fresh Ingredients

When choosing fresh ingredients, look for bright colors and firm textures. For chicken, check that it has no smell and is pink in color. Select bell peppers that feel heavy and have shiny skin. Snap peas should be crisp, with a vibrant green hue. For rice, make sure the package is sealed and has no holes. Fresh green onions should be bright green with no wilting. Always buy sauces that are within their expiration date for the best flavor.

Nutritional Information per Serving

Each serving of the sweet chili chicken bowl has about:

– Calories: 450

– Protein: 34g

– Carbohydrates: 55g

– Fat: 12g

– Fiber: 4g

– Sodium: 600mg

This dish is a great source of protein and carbs, perfect for a balanced meal. Enjoy the flavors while nourishing your body! For the full recipe, you can check the instructions above.

Step-by-Step Instructions

Preparing the Jasmine Rice

To start, grab a medium saucepan. Combine 1 cup of jasmine rice with 1 cup of low-sodium chicken broth. This broth adds rich flavor. Bring the mixture to a strong boil over medium-high heat. Once it boils, lower the heat to low. Cover the pot with a lid and let it simmer for 15 minutes. This cooks the rice perfectly. After that time, remove it from heat but keep it covered for another 5 minutes. This step lets the rice steam and become fluffy. Fluff the rice with a fork before serving.

Cooking the Chicken

Next, we move on to the chicken. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add 2 diced chicken breasts, seasoned with salt and pepper. Cook the chicken for 6 to 8 minutes. Stir it occasionally. Look for it to turn golden brown and no longer pink in the center. This ensures it’s fully cooked and safe to eat.

Incorporating Vegetables and Sauces

Once the chicken cooks, it’s time for the veggies. Add 1 sliced bell pepper and 1 cup of snap peas to the skillet. Sauté these for 3 to 4 minutes. You want them tender but still crunchy. Next, lower the heat to medium. Pour in 2 tablespoons of sweet chili sauce and 1 tablespoon of soy sauce. Stir well to coat the chicken and veggies. Let it cook for 2 more minutes. This thickens the sauce and combines all the flavors.

Assembling the Sweet Chili Chicken Bowl

Now, let’s put it all together. In a serving dish, divide the fluffy jasmine rice evenly. Spoon the sweet chili chicken and vegetable mix over the rice. Make sure to share the sauce evenly for the best taste. Each bite should be a mix of flavors.

Final Garnishing

Finally, we add some flair. Sprinkle chopped green onions and sesame seeds on top. This adds color and crunch. If you like, drizzle extra sweet chili sauce over the bowl. A lime wedge on the side brings a refreshing touch. Enjoy your tasty and colorful creation! For the complete recipe, check out the Full Recipe.

Tips & Tricks

Best Practices for Tender Chicken

To get tender chicken, start with good-quality meat. Always use fresh, boneless, skinless chicken breasts. Cut the chicken into bite-sized pieces. This helps it cook evenly. Season the chicken with salt and pepper before cooking. Searing it in hot sesame oil locks in moisture. Cook until golden brown and no longer pink. A meat thermometer can help; aim for 165°F.

How to Customize Your Sweet Chili Chicken Bowl

You can make this dish your own! Swap chicken for tofu for a vegetarian option. Try using different veggies, like broccoli or carrots. For extra heat, add sliced jalapeños or red pepper flakes. You can also change the sauce; teriyaki or hoisin works well. Top with fresh herbs like cilantro or basil for added flavor. Don’t forget to adjust the rice portion too!

Techniques for Fluffy Rice

Fluffy rice is key to this dish. Rinse the jasmine rice under cold water first. This removes excess starch and prevents stickiness. Use chicken broth instead of water for more flavor. Bring the broth to a boil before adding the rice. Cover the pot and simmer on low heat. Let it rest after cooking; this helps the rice grains separate. Fluff with a fork before serving for the best texture.

For the complete recipe, check the [Full Recipe] section.

Variations

Vegetarian Version using Tofu

You can easily swap chicken for tofu in this recipe. Use firm or extra-firm tofu for the best texture. First, press the tofu to remove extra water. Cut it into bite-sized cubes. Then, sauté the tofu in sesame oil, just like you would with chicken. Cook until it’s golden brown. This gives it a nice texture and flavor. Then, follow the rest of the recipe as you normally would. The sweet chili sauce will add great flavor to the tofu.

Gluten-Free Adaptations

If you need a gluten-free option, you can make simple changes. Choose gluten-free soy sauce or tamari instead of regular soy sauce. This keeps the dish tasty while being safe for those who can’t eat gluten. Also, make sure your sweet chili sauce is gluten-free. Most brands are, but it’s good to check the label.

Adding Extra Veggies for Nutrition

Want to make your bowl even more nutritious? Adding extra veggies is a fantastic idea! You can include broccoli, carrots, or zucchini. Just chop them into small pieces. Sauté them with the chicken or tofu until they soften. This adds color, flavor, and more vitamins to your meal. You can mix and match your favorite veggies to customize your bowl. Don’t be afraid to experiment!

For the full recipe, check [Full Recipe].

Storage Info

Best Practices for Storing Leftovers

To keep your sweet chili chicken bowl fresh, store leftovers in an airtight container. Let the dish cool down to room temperature before sealing it. This prevents moisture buildup, which can make the food soggy. You can keep it in the fridge for about 3 to 4 days. If you want to enjoy it later, consider freezing it.

Reheating Tips

When you’re ready to eat your leftovers, reheating is easy. You can use a microwave or a stovetop. If using a microwave, place the food in a bowl and cover it with a damp paper towel. This keeps it moist. Heat for 1 to 2 minutes, checking often. If using a stovetop, add a splash of water in a pan. Heat it on medium until warm, stirring occasionally. This method helps maintain the dish’s texture.

Freezing Options and Guidelines

To freeze your sweet chili chicken bowl, first, let it cool completely. Portion it into freezer-safe bags or containers. Be sure to remove as much air as possible before sealing. You can freeze it for up to 2 to 3 months. When you want to eat it, thaw it overnight in the fridge. Reheat it using the tips above for the best results. Enjoy your meal anytime!

FAQs

Can I use other types of rice?

Yes, you can use other rice types. Brown rice or basmati rice works well. Just adjust the cooking time. For brown rice, you may need 40-45 minutes to cook. Basmati rice cooks faster, about 12-15 minutes. Follow package instructions for best results.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, try mixing honey and sriracha. Use one part honey and one part sriracha for a sweet and spicy mix. You can also use hoisin sauce for a different flavor. Adjust the amount based on your taste.

How to adjust the spiciness of the dish?

To make the dish less spicy, reduce the amount of sweet chili sauce. You can also add more honey to balance the heat. For more spice, add a dash of red pepper flakes or extra sriracha. Taste as you go to find the right balance.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. Store the chicken and rice in separate containers to keep them fresh. When ready to eat, just reheat them together or separately. This dish stays tasty for up to four days in the fridge.

This blog post breaks down how to make a delicious sweet chili chicken bowl. We covered the key ingredients and how to choose fresh ones. You learned step-by-step instructions for cooking fragrant jasmine rice and tender chicken while adding a variety of veggies. We discussed storage tips and answered common questions.

In conclusion, this dish is easy to make and customize. Whether you go for chicken, tofu, or extra veggies, you can create a bowl that fits your taste. Enjoy making it your own!

To make the sweet chili chicken bowl, gather these ingredients: - 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 cup jasmine rice - 1 cup low-sodium chicken broth - 1 red or yellow bell pepper, sliced into thin strips - 1 cup snap peas, ends trimmed and halved if large - 2 tablespoons sweet chili sauce - 1 tablespoon soy sauce (preferably low-sodium) - 1 tablespoon sesame oil - 2 green onions, thinly sliced - 1 tablespoon sesame seeds (for garnish) - Salt and freshly ground black pepper to taste When choosing fresh ingredients, look for bright colors and firm textures. For chicken, check that it has no smell and is pink in color. Select bell peppers that feel heavy and have shiny skin. Snap peas should be crisp, with a vibrant green hue. For rice, make sure the package is sealed and has no holes. Fresh green onions should be bright green with no wilting. Always buy sauces that are within their expiration date for the best flavor. Each serving of the sweet chili chicken bowl has about: - Calories: 450 - Protein: 34g - Carbohydrates: 55g - Fat: 12g - Fiber: 4g - Sodium: 600mg This dish is a great source of protein and carbs, perfect for a balanced meal. Enjoy the flavors while nourishing your body! For the full recipe, you can check the instructions above. To start, grab a medium saucepan. Combine 1 cup of jasmine rice with 1 cup of low-sodium chicken broth. This broth adds rich flavor. Bring the mixture to a strong boil over medium-high heat. Once it boils, lower the heat to low. Cover the pot with a lid and let it simmer for 15 minutes. This cooks the rice perfectly. After that time, remove it from heat but keep it covered for another 5 minutes. This step lets the rice steam and become fluffy. Fluff the rice with a fork before serving. Next, we move on to the chicken. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add 2 diced chicken breasts, seasoned with salt and pepper. Cook the chicken for 6 to 8 minutes. Stir it occasionally. Look for it to turn golden brown and no longer pink in the center. This ensures it's fully cooked and safe to eat. Once the chicken cooks, it's time for the veggies. Add 1 sliced bell pepper and 1 cup of snap peas to the skillet. Sauté these for 3 to 4 minutes. You want them tender but still crunchy. Next, lower the heat to medium. Pour in 2 tablespoons of sweet chili sauce and 1 tablespoon of soy sauce. Stir well to coat the chicken and veggies. Let it cook for 2 more minutes. This thickens the sauce and combines all the flavors. Now, let’s put it all together. In a serving dish, divide the fluffy jasmine rice evenly. Spoon the sweet chili chicken and vegetable mix over the rice. Make sure to share the sauce evenly for the best taste. Each bite should be a mix of flavors. Finally, we add some flair. Sprinkle chopped green onions and sesame seeds on top. This adds color and crunch. If you like, drizzle extra sweet chili sauce over the bowl. A lime wedge on the side brings a refreshing touch. Enjoy your tasty and colorful creation! For the complete recipe, check out the Full Recipe. To get tender chicken, start with good-quality meat. Always use fresh, boneless, skinless chicken breasts. Cut the chicken into bite-sized pieces. This helps it cook evenly. Season the chicken with salt and pepper before cooking. Searing it in hot sesame oil locks in moisture. Cook until golden brown and no longer pink. A meat thermometer can help; aim for 165°F. You can make this dish your own! Swap chicken for tofu for a vegetarian option. Try using different veggies, like broccoli or carrots. For extra heat, add sliced jalapeños or red pepper flakes. You can also change the sauce; teriyaki or hoisin works well. Top with fresh herbs like cilantro or basil for added flavor. Don’t forget to adjust the rice portion too! Fluffy rice is key to this dish. Rinse the jasmine rice under cold water first. This removes excess starch and prevents stickiness. Use chicken broth instead of water for more flavor. Bring the broth to a boil before adding the rice. Cover the pot and simmer on low heat. Let it rest after cooking; this helps the rice grains separate. Fluff with a fork before serving for the best texture. For the complete recipe, check the [Full Recipe] section. {{image_4}} You can easily swap chicken for tofu in this recipe. Use firm or extra-firm tofu for the best texture. First, press the tofu to remove extra water. Cut it into bite-sized cubes. Then, sauté the tofu in sesame oil, just like you would with chicken. Cook until it's golden brown. This gives it a nice texture and flavor. Then, follow the rest of the recipe as you normally would. The sweet chili sauce will add great flavor to the tofu. If you need a gluten-free option, you can make simple changes. Choose gluten-free soy sauce or tamari instead of regular soy sauce. This keeps the dish tasty while being safe for those who can't eat gluten. Also, make sure your sweet chili sauce is gluten-free. Most brands are, but it’s good to check the label. Want to make your bowl even more nutritious? Adding extra veggies is a fantastic idea! You can include broccoli, carrots, or zucchini. Just chop them into small pieces. Sauté them with the chicken or tofu until they soften. This adds color, flavor, and more vitamins to your meal. You can mix and match your favorite veggies to customize your bowl. Don't be afraid to experiment! For the full recipe, check [Full Recipe]. To keep your sweet chili chicken bowl fresh, store leftovers in an airtight container. Let the dish cool down to room temperature before sealing it. This prevents moisture buildup, which can make the food soggy. You can keep it in the fridge for about 3 to 4 days. If you want to enjoy it later, consider freezing it. When you're ready to eat your leftovers, reheating is easy. You can use a microwave or a stovetop. If using a microwave, place the food in a bowl and cover it with a damp paper towel. This keeps it moist. Heat for 1 to 2 minutes, checking often. If using a stovetop, add a splash of water in a pan. Heat it on medium until warm, stirring occasionally. This method helps maintain the dish's texture. To freeze your sweet chili chicken bowl, first, let it cool completely. Portion it into freezer-safe bags or containers. Be sure to remove as much air as possible before sealing. You can freeze it for up to 2 to 3 months. When you want to eat it, thaw it overnight in the fridge. Reheat it using the tips above for the best results. Enjoy your meal anytime! Yes, you can use other rice types. Brown rice or basmati rice works well. Just adjust the cooking time. For brown rice, you may need 40-45 minutes to cook. Basmati rice cooks faster, about 12-15 minutes. Follow package instructions for best results. If you don’t have sweet chili sauce, try mixing honey and sriracha. Use one part honey and one part sriracha for a sweet and spicy mix. You can also use hoisin sauce for a different flavor. Adjust the amount based on your taste. To make the dish less spicy, reduce the amount of sweet chili sauce. You can also add more honey to balance the heat. For more spice, add a dash of red pepper flakes or extra sriracha. Taste as you go to find the right balance. Yes, this recipe is great for meal prep. Store the chicken and rice in separate containers to keep them fresh. When ready to eat, just reheat them together or separately. This dish stays tasty for up to four days in the fridge. This blog post breaks down how to make a delicious sweet chili chicken bowl. We covered the key ingredients and how to choose fresh ones. You learned step-by-step instructions for cooking fragrant jasmine rice and tender chicken while adding a variety of veggies. We discussed storage tips and answered common questions. In conclusion, this dish is easy to make and customize. Whether you go for chicken, tofu, or extra veggies, you can create a bowl that fits your taste. Enjoy making it your own!

Sweet Chili Chicken Bowl

Savor the flavors of our Sweet Chili Chicken Bowl that’s both delicious and easy to make! This vibrant dish features tender chicken, crunchy vegetables, and fluffy jasmine rice, all tossed in a delightful sweet chili sauce. Perfect for a quick weeknight dinner, this recipe is simple yet packed with flavor. Click through to explore the full recipe and learn how to create this tasty meal that will impress your family and friends!
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Ingredients
  

2 boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup jasmine rice

1 cup low-sodium chicken broth

1 red or yellow bell pepper, sliced into thin strips

1 cup snap peas, ends trimmed and halved if large

2 tablespoons sweet chili sauce

1 tablespoon soy sauce (preferably low-sodium)

1 tablespoon sesame oil

2 green onions, thinly sliced

1 tablespoon sesame seeds (for garnish)

Salt and freshly ground black pepper to taste

Instructions
 

Cook the Rice: In a medium saucepan, combine the jasmine rice and chicken broth. Bring to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes or until the rice is tender and the broth has completely absorbed. After cooking, remove from heat and keep covered for an additional 5 minutes to allow the rice to steam. Fluff the rice with a fork before serving.

    Sauté the Chicken: In a large skillet or non-stick pan, heat the sesame oil over medium-high heat. Add the diced chicken pieces and season generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is well-browned and cooked through (no longer pink in the center).

      Add the Vegetables: Once the chicken is cooked, add the sliced bell pepper and snap peas to the skillet. Sauté together for an additional 3-4 minutes, allowing the vegetables to become tender yet retain a slight crunch.

        Make the Sauce: Lower the heat to medium, then pour in the sweet chili sauce and soy sauce. Stir well to evenly coat the chicken and vegetables in the sauce. Cook for another 2 minutes, allowing the mixture to bubble and the sauce to thicken slightly for a flavorful coating.

          Assemble the Bowls: In a serving dish or individual bowls, divide the fluffy jasmine rice evenly. Spoon the sweet chili chicken and vegetable mixture generously over each serving of rice.

            Garnish: To finish, sprinkle chopped green onions and sesame seeds over the top of each bowl for an extra layer of flavor and a delightful crunch.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                - Presentation Tips: For a visually appealing finish, drizzle additional sweet chili sauce over the chicken bowl and add a lime wedge on the side for a refreshing touch. Enjoy your vibrant and flavorful creation!

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