Sweet Chili Chicken Bowl Recipe
Introduction
This Sweet Chili Chicken Bowl is a vibrant, flavorful meal that combines tender ground chicken with fresh vegetables and a tangy, spicy sauce. It’s perfect for a quick weeknight dinner or a casual lunch that feels special.
Ingredients
- 1 tablespoon avocado oil, plus more if needed
- 1 shallot, peeled and diced
- 4 cloves garlic, peeled and minced
- 1–2 Thai chili peppers, trimmed and minced, optional
- 1 teaspoon minced ginger
- 2 scallions, trimmed and minced; white and light green parts separated
- 1 pound ground chicken
- 1 teaspoon fish sauce
- 2 tablespoons sweet chili sauce, plus more if desired
- 1 tablespoon sriracha, optional
- Salt and pepper
- 1 small head Napa cabbage, trimmed and thinly sliced
- 2 teaspoons sesame oil
- 1 English cucumber, diced
- 1 avocado, peeled, pitted, and diced
- ¼ cup peanuts, crushed
- Sesame seeds
- Lime wedges
Instructions
- Step 1: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the diced shallot and cook for 2–3 minutes until softened. Stir in the garlic, minced chili peppers (if using), ginger, and the white parts of the scallions. Sauté for 1 minute until fragrant, then transfer the aromatics to a bowl.
- Step 2: Add a little more avocado oil to the skillet if needed, then turn the heat to medium. Add the ground chicken and cook for 12–15 minutes, breaking it up as it cooks, until it turns golden brown. Season with salt and pepper.
- Step 3: Return the sautéed aromatics to the skillet with the chicken. Stir in the fish sauce, sweet chili sauce, and sriracha if desired. Toss everything to coat well and reduce the heat to low. Let the mixture simmer for 15 minutes, adjusting the seasoning to your taste.
- Step 4: While the chicken simmers, place the sliced Napa cabbage in a large bowl and drizzle with sesame oil. Add the diced avocado and cucumber, season lightly with salt, and gently massage the oil into the cabbage leaves using your hands.
- Step 5: Divide the cabbage mixture into shallow serving bowls. Top each bowl with the cooked chicken. Garnish with the green parts of the scallions, crushed peanuts, and a sprinkle of sesame seeds. Serve with lime wedges on the side.
Tips & Variations
- For a milder dish, omit the Thai chili peppers and reduce or skip the sriracha. To add more crunch, include shredded carrots or bean sprouts in the cabbage mixture.
- You can substitute ground turkey or pork if you prefer a different protein.
- Use a gluten-free sweet chili sauce to keep the dish gluten-free.
Storage
Store any leftover chicken mixture and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over low heat to prevent drying out. Fresh vegetables are best enjoyed fresh but can be stored chilled for a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegetarian?
Yes, you can substitute the ground chicken with crumbled tofu or cooked lentils and adjust the seasonings accordingly.
How spicy is this recipe?
The level of spice can be adjusted by adding or omitting Thai chili peppers and sriracha. You can customize it to your heat preference.
Print
Sweet Chili Chicken Bowl Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Sweet Chili Chicken Bowl features tender ground chicken cooked with aromatic shallots, garlic, ginger, and Thai chili peppers, tossed in a flavorful sweet chili and fish sauce glaze. Served atop lightly massaged Napa cabbage with fresh cucumber and creamy avocado, and garnished with peanuts, sesame seeds, and lime wedges, this dish offers a perfect balance of spicy, sweet, and savory flavors with a delightful crunch.
Ingredients
Scale
For the Chicken and Aromatics
- 1 tablespoon avocado oil, plus more if needed
- 1 shallot, peeled and diced
- 4 cloves garlic, peeled and minced
- 1–2 Thai chili peppers, trimmed and minced, optional
- 1 teaspoon minced ginger
- 2 scallions, trimmed and minced; white and light green parts separated
- 1 pound ground chicken
- 1 teaspoon fish sauce
- 2 tablespoons sweet chili sauce, plus more if desired
- 1 tablespoon sriracha, optional
- Salt and pepper, to taste
For the Bowl
- 1 small head Napa cabbage, trimmed and thinly sliced
- 2 teaspoons sesame oil
- 1 English cucumber, diced
- 1 avocado, peeled, pitted, and diced
- ¼ cup peanuts, crushed
- Sesame seeds, for garnish
- Lime wedges, for serving
Instructions
- Fry the aromatics: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the diced shallot and cook for 2–3 minutes until softened. Stir in the minced garlic, Thai chili peppers (if using), ginger, and the white parts of the scallions. Sauté everything together for 1 minute or until fragrant. Remove the mixture from the skillet and set aside in a bowl.
- Cook the chicken: Add a little more avocado oil to the skillet if needed and reduce the heat to medium. Add the ground chicken, breaking it apart as it cooks. Fry the chicken for 12–15 minutes until it is golden brown and cooked through. Season with salt and pepper to taste.
- Finish the chicken: Return the fried aromatics back to the skillet with the cooked chicken. Stir to combine well. Add the fish sauce, sweet chili sauce, and sriracha if you like a bit of extra heat. Toss everything to coat the chicken evenly and reduce the heat to low. Let the mixture simmer gently for 15 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
- Prepare the bowls: Place the thinly sliced Napa cabbage in a large bowl and drizzle with sesame oil. Add the diced avocado and cucumber. Season lightly with salt. Using your hands, gently massage the oil and salt into the cabbage leaves to soften them and distribute the flavors. Then divide the massaged vegetable mixture among shallow serving bowls.
- To serve: Spoon a generous portion of the sweet chili chicken onto each bowl of vegetables. Garnish with the minced green parts of the scallions, crushed peanuts, and a sprinkle of sesame seeds. Serve immediately with lime wedges on the side for squeezing over the top. Enjoy your vibrant, flavorful Sweet Chili Chicken Bowl!
Notes
- If you prefer less heat, reduce the amount of Thai chili peppers or omit the sriracha.
- You can substitute ground turkey or pork for the chicken if desired.
- For a gluten-free option, ensure the sweet chili sauce and fish sauce used are gluten-free.
- Pressing or massaging the cabbage with oil softens it and improves the texture.
- Crushed peanuts add a lovely crunch but can be omitted for nut-free diets.
- Leftover chicken mixture can be refrigerated for up to 3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Keywords: sweet chili chicken, ground chicken recipe, healthy chicken bowl, easy dinner bowl, Asian chicken bowl, quick chicken recipe
