Sweet Chili Pork Bowls with Candied Peanuts and Jasmine Rice

This sweet chili pork bowl is your ticket to a quick, flavor-packed dinner that beats takeout any night. Tender ground pork, vibrant bell pepper and onion are stir-fried in a glossy sweet chili sauce, then piled high over fluffy jasmine rice. The crowning glory? Crunchy candied peanuts and a sprinkle of fresh cilantro, with a squeeze of lime to brighten every bite.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you crave something satisfying and delicious. The combination of savory pork, sweet-spicy sauce and nutty crunch creates a symphony of textures and flavors that will have you coming back for more.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, core and thinly slice bell pepper into strips. Halve, peel and thinly slice onion. Zest and quarter lime. Finely chop cilantro.
2. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, heat a large nonstick pan over medium-high heat. Add peanuts, 1 tsp sugar and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl. Wipe out pan.
4. Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.
5. Add another drizzle of oil to same pan over medium-high heat. Add ground pork; season with salt and pepper. Press into an even layer with a spatula. Cook without stirring until browned on bottom, 3-4 minutes. Break up meat and continue cooking until cooked through, 2-4 minutes. Stir in cooked veggies, then add sweet soy glaze, chili sauce and 1 TBSP butter. Cook, stirring, until thoroughly coated, 1-2 minutes.
6. Fluff rice with a fork; stir in 1 TBSP butter and lime zest to taste. Season with salt. Divide rice between bowls and top with pork mixture, peanuts and cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of sweet soy glaze and ensure your chili sauce is gluten-free.