Sweet Chili Chicken Stir Fry Bowls Recipe
This Sweet Chili Chicken Stir Fry Bowls recipe combines tender chicken pieces cooked to perfection with sweet chili sauce, juicy pineapple tidbits, and vibrant steamed broccoli served over fragrant coconut jasmine rice. Ready in just 30 minutes, it’s a delicious, colorful, and easy-to-make bowl perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Coconut Jasmine Rice
- 1.5 cups jasmine rice
- 1 clove garlic, minced
- 3/4 tsp salt
- 1 13.5oz can coconut milk
- 1 cup water
Chicken Stir Fry
- 2 boneless, skinless chicken breasts (about 1.3 lbs total), diced
- 1 Tbsp cooking oil
- 1 cup sweet chili sauce
- 1 8oz can pineapple tidbits in juice, drained
- Pinch of salt
Vegetables
- 1 lb broccoli crown, cut into florets
Instructions
- Prepare the Coconut Rice: In a saucepan, combine jasmine rice, minced garlic, salt, coconut milk, and water. Stir briefly, cover with a lid, and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 15 minutes. Turn off the heat and let the rice sit, undisturbed with the lid on, for 5 minutes. Fluff the rice with a fork and set aside.
- Steam the Broccoli: Add about one inch of water to a large pot and place a steaming basket inside. Add broccoli florets to the basket, cover the pot with a lid, and bring the water to a boil over medium-high heat. Steam the broccoli for approximately 5 minutes until bright green and tender. Remove from heat and set aside.
- Cook the Chicken: Dice chicken breasts into 1-inch pieces and season lightly with salt. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook, stirring frequently, until the chicken is cooked through and slightly browned, about 6-8 minutes.
- Add Pineapple and Sauce: Drain pineapple tidbits and add them to the skillet along with the sweet chili sauce. Stir to combine and heat through for about 2 minutes until everything is warmed and coated in the sauce.
- Assemble the Bowls: Divide coconut rice evenly into four bowls. Top each with a quarter of the sweet chili chicken mixture and steamed broccoli. Serve immediately or refrigerate for up to 4 days.
Notes
- For extra flavor, marinate the chicken in a little soy sauce and garlic before cooking.
- If you prefer a spicier dish, add red pepper flakes or sriracha to the sweet chili sauce.
- This recipe keeps well refrigerated for up to 4 days, perfect for meal prepping.
- Use fresh pineapple instead of canned for a fresher flavor if preferred.
- To make it gluten-free, ensure the sweet chili sauce is certified gluten-free.