Sweet Chili Sticky Chicken Bowls for Quick Family Dinners
Quick and delicious Sticky Chicken Bowls featuring tender chicken in sweet chili sauce, perfect for family dinners.
Equipment
- Medium bowl
- - Saucepan
- cast-iron skillet
- Whisk
Ingredients
For the Sauce
- 1 cup Sweet Chili Sauce Can substitute with homemade chili jam
- 1 cup Chicken Broth Vegetable broth for lighter option
- 1 4 Soy Sauce Tamari for gluten-free option
- 2 tablespoons Rice Wine Vinegar Lime juice or apple cider vinegar can substitute
- 2 tablespoons Brown Sugar Coconut sugar is a natural alternative
- 2 tablespoons Lime Juice Lemon juice can be used if needed
- 2 cloves Garlic Can substitute with garlic powder
For the Chicken
- 1 pound Chicken Breasts Thighs can be used for added flavor
For Serving
- 2 cups Rice Quinoa or cauliflower rice for low-carb option
- 1 cup Cilantro Omit if not a fan
- 1/2 cup Peanuts Cashews can substitute, or omit for nut-free
Instructions
How to Make Sticky Chicken Bowls
- In a medium bowl, whisk together the sweet chili sauce, chicken broth, soy sauce, rice wine vinegar, brown sugar, lime juice, and minced garlic until the sugar is dissolved. Reserve half a cup of the mixture for marinating the chicken.
- Spread the chicken breasts in a shallow dish and pour the reserved marinade over them. Make sure all pieces are well-coated, then refrigerate for at least 30 minutes to absorb those delicious flavors.
- Pour the remaining marinade into a saucepan and simmer it over medium-low heat for about 15 minutes, or until it thickens to a syrupy consistency. Keep an eye on it to prevent burning.
- Heat oil in a cast iron skillet over medium-high heat. Add the marinated chicken, searing it on both sides for about 6-8 minutes each until golden brown and cooked through. Spoon some thickened sauce over the chicken while it cooks for extra flavor.
- Once cooked, let the chicken rest for 3-5 minutes, then slice it at an angle to serve.
- Serve the sliced chicken over fluffy rice, drizzling with the thickened sauce. Top with chopped cilantro and crunchy peanuts, and serve with lime wedges on the side.
Notes
You can prepare the marinade a day in advance for quicker weeknight dinners.