Sweet Chili Pork Bowls with Candied Peanuts and Bell Pepper

Forget takeout: The path to sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, pork, bell pepper and onion are coated in a sumptuous sweet chili sauce and peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of fluffy rice.

The results? A symphony of flavors and textures so delicious, you might just lick the plate.

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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 Cooking 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 (2¼ cups for 4 servings) 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, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings) and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
4. Heat a large 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 a drizzle of oil to same pan over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on the bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes. Stir in cooked veggies, then add sweet soy glaze, chili sauce and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. Divide 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 or turkey work well. Adjust cooking time as needed.

Can I make this dish ahead of time?

The components can be prepped ahead, but for best texture, assemble just before serving.

What can I substitute for sweet soy glaze?

Mix 3 parts soy sauce with 1 part honey or brown sugar as a quick substitute.