Sweet Chili Pork Bowls with Candied Peanuts and Bell Pepper

Skip the takeout and whip up these irresistible sweet chili pork bowls in just 30 minutes. Tender ground pork, colorful bell pepper and onion are coated in a luscious sweet soy glaze and Thai chili sauce, creating a perfect balance of sweet and savory. Crunchy candied peanuts add a delightful texture, while fresh cilantro and a squeeze of lime brighten every bite.

Served over fluffy jasmine rice, this dish is a symphony of flavors and textures that will satisfy your cravings. It’s an easy weeknight dinner that feels like a special treat, without the hassle of delivery.

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

Can I make this dish ahead of time?

You can prepare the components separately and assemble when ready. The rice and pork mixture reheat well, but the candied peanuts are best added fresh for crunch.

What can I substitute for jasmine rice?

Any long-grain rice, basmati or even cauliflower rice for a low-carb option.