Sweet Chili Chicken Meal Prep BowlsTaylor Stinson
These Sweet Chili Chicken Meal Prep Bowls combine juicy sautéed chicken with a sweet and spicy sauce, fluffy jasmine rice, and crunchy fresh veggies—perfectly portioned for easy weekday meals.
Equipment
- 1 Mixing bowl for sauce and coating chicken
Ingredients
Main Ingredients
- 1 lb chicken breasts cubed
- ⅓ cup cornstarch
- 1 tablespoon olive oil
- 1 pinch salt
- ¾ cup sweet chili sauce mixed with Sriracha
- 1 tablespoon Sriracha to mix with chili sauce
- 1 ¼ cups water for rice
- 1 cup jasmine rice
- 1 teaspoon butter
- 1 pinch salt for rice
- matchstick carrots for veggie mix
- sliced red pepper for veggie mix
- shredded red cabbage for veggie mix
- soy sauce for veggie mix
- bean sprouts for veggie mix
- scallions sliced
- peanut pieces for topping
- sesame seeds for topping
- cilantro chopped, for garnish
Instructions
Instructions
- Toss your chicken cubes in cornstarch and a pinch of salt, get 'em evenly coated so they sear nice.
- Heat olive oil in a skillet over medium-high. Add chicken and cook 6–8 mins till golden and cooked through. Turn occasionally, gotta get all sides brown.
- Whisk together sweet chili sauce and Sriracha in a small bowl, pour over chicken in the skillet, stir it up. Let it simmer 2–3 mins so flavors mingle, then take off heat.
- While chicken chills a bit, bring water, butter, and salt to boil in a saucepan for rice.
- Add jasmine rice, cover and reduce heat to low. Let it simmer 15 mins till water’s gone and rice feels tender to the bite.
- Turn off heat but leave lid on. Let rice sit 5 mins to finish steaming, then fluff with a fork.
- Time to build bowls. Spread rice evenly into four containers. Top each bowl with sweet chili chicken, veggie mix, then sprinkle peanuts, sesame seeds, and cilantro.
Notes
Cool your bowls before sealing. Store up to 4 days in the fridge. Reheat with a damp paper towel to preserve moisture. Tofu works great as a sub. Adjust spice level to your liking.