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 chili sauce, while peanuts are transformed into a crunchy, candied topping. Everything is served over fluffy jasmine rice for a satisfying meal that’s bursting with flavor and texture.

This recipe is perfect for busy weeknights when you crave something both quick and delicious. The combination of savory pork, sweet-spicy glaze and crunchy peanuts creates a symphony of tastes that will have everyone asking for seconds. Plus, it’s easy to customize with your favorite veggies or spice level.

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Ingredients

1 Bell PepperView ingredient guideLike ingredientDislike ingredient

1 Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 CilantroView ingredient guideLike ingredientDislike ingredient

1 LimeView ingredient guideLike ingredientDislike ingredient

0.75 Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 PeanutsView ingredient guideLike ingredientDislike ingredient

10 Ground PorkView ingredient guideLike ingredientDislike ingredient

4 Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 Cooking OilView ingredient guideLike ingredientDislike ingredient

1 SugarView ingredient guideLike ingredientDislike ingredient

2 ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the bell pepper, remove core and seeds, then thinly slice into strips. Halve, peel and thinly slice the onion. Zest the lime, then quarter it. Finely chop the cilantro.
2. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer 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, 2 tablespoons water and 1 teaspoon sugar (2 teaspoons for 4 servings). Cook, stirring often, until water evaporates and peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl and wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer vegetables to a plate.
5. Add another drizzle of oil to the pan over medium-high heat. Add the ground pork; season with salt and pepper. Press into an even layer with a spatula. Cook undisturbed until browned on the bottom, 3-4 minutes. Break up the meat and continue cooking until cooked through, 2-4 minutes. Stir in the cooked vegetables, then add the sweet soy glaze, sweet Thai chili sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, stirring, until everything is well coated, 1-2 minutes.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and lime zest to taste. Season with salt. Divide rice among bowls, top with the pork mixture, candied peanuts and chopped 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. You can also use diced chicken or tofu; 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, adding a splash of water to refresh the sauce.

Can I make this dish gluten-free?

Yes, use tamari or coconut aminos instead of sweet soy glaze and ensure your chili sauce is gluten-free. Serve with rice as usual.