Sweet Chili Chicken Bowls with Candied Peanuts and Bell Pepper

Forget takeout and whip up these Sweet Chili Chicken Bowls in just 30 minutes! Tender chicken, colorful bell pepper and onion are coated in a luscious sweet chili sauce, while peanuts are transformed into a crunchy, candied topping. Served over fluffy jasmine rice, this dish is a symphony of sweet, savory and spicy flavors.

This recipe is perfect for busy weeknights when you crave something delicious but don’t want to spend hours in the kitchen. With simple ingredients and easy steps, you’ll have a restaurant-quality meal on the table in no time.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; set aside and keep warm.
2. While the rice cooks, prepare the vegetables: dice the onion and bell pepper into bite-sized pieces. Zest and juice the lime. Roughly chop the cilantro.
3. In a small skillet over medium heat, melt the butter. Add the peanuts and sugar, stirring constantly until the sugar melts and coats the peanuts, about 2-3 minutes. Transfer to a plate to cool.
4. Season the chopped chicken breast with salt and pepper. Heat cooking oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
5. In the same skillet, add the diced onion and bell pepper. Sauté until softened, about 3-4 minutes. Return the chicken to the skillet.
6. Add the sweet Thai chili sauce and sweet soy glaze to the skillet. Stir to coat everything evenly. Cook for 1-2 minutes until the sauce is heated through and slightly thickened.
7. To serve, divide the cooked rice among bowls. Top with the chicken and vegetable mixture. Sprinkle with candied peanuts, chopped cilantro and a squeeze of fresh lime juice.
8. Enjoy immediately while warm.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes! Shrimp, tofu or sliced pork would work well. Adjust cooking time as needed.

Is this recipe gluten-free?

It can be made gluten-free by using tamari instead of sweet soy glaze and ensuring the chili sauce is gluten-free. Check labels.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.