Description
A quick, spicy-sweet Asian-American chicken bowl combining marinated chicken, tangy sauce, crispy onions, and instant rice. No pork or alcohol is used, making it ideal for families and halal-friendly. This 30-minute recipe serves 4 and requires minimal cleanup.
Ingredients
2 chicken thighs, boneless
1 cup instant rice
3/4 cup bottled sweet chili sauce or honey Sriracha
2 tbsp oil, preferably olive or avocado
1/2 cup corn kernels
Salt to taste
Optional: broccoli or peas
Instructions
Slice chicken into 1/2-inch strips. Toss with 1 tbsp oil and salt to taste.
Add 1 cup instant rice and 1.5 cups water to a pot. Bring to boil, then reduce heat to low.
Heat remaining oil in a skillet. Cook sliced shallots until golden (4-5 mins). Set aside as crispy onions.
In the same skillet (no need to clean), cook chicken strips over medium heat for 6 mins per side, until fully cooked.
Add bottled sauce to the skillet with chicken. Cook for 2 mins to thicken.
Divide cooked rice into bowls. Top with chicken mixture, corn, and crispy onions.
Notes
Cook onions separately to maintain crunch. Adjust sauce thickness by adding 1 tsp cornstarch mixed with water if too runny. Glass noodles can enhance sauce absorption for meal prep. A squeeze of lime or lemon adds a citrusy freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg