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
