Sweet Chilli Chicken Rice Bowls

Ingredients

• 600 g chicken tenders or chicken breast (Cubed)
• 0.25 cup cornflour (For coating the chicken; seasoned with the salt, garlic powder, onion powder, chilli flakes, and white pepper below)
• 1 tsp salt (For seasoning the cornflour)
• 1 tsp garlic powder (For seasoning the cornflour)
• 1 tsp onion powder (For seasoning the cornflour)
• 0.5 tsp chilli flakes (For seasoning the cornflour)
• 0.25 tsp white pepper (For seasoning the cornflour)
• 0.5 tbsp oil (For stir-frying)
• 1 brown onion (Small; thinly sliced)
• 4 cloves garlic (Minced)
• 2 tsp ginger paste
• 1 red pepper (Diced into 1 cm cubes)
• 1 green pepper (Diced into 1 cm cubes)
• 3 spring onions (Halved lengthways and cut into 1-inch pieces)
• 0.25 cup Thai sweet chilli sauce (Good-quality)
• 1 tbsp honey
• 1 tbsp fish sauce
• 1.5 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp sriracha (Optional)
• 0.333 cup chicken stock (Approximately one-third cup)
• 1 tsp cornflour (For thickening the sauce)
• 4 cups steamed jasmine rice (To serve)

Steps

1. 1

   Toss the cubed chicken with the seasoned cornflour mixture until every piece is evenly coated.

2. 2

   In a small bowl, mix the Thai sweet chilli sauce, honey, fish sauce, soy sauce, lime juice, optional sriracha, chicken stock, and 1 teaspoon cornflour until combined.

3. 3

   Heat the oil in a large pan over medium-high heat.

4. 4

   Add the coated chicken to the pan in a single layer. Cook, turning occasionally, until golden and cooked through. Work in batches if needed; do not overcrowd the pan, or the coating may steam instead of crisping.

5. 5

   Remove the cooked chicken from the pan and set it aside.

6. 6

   Add the sliced onion and diced red and green peppers to the same pan. Stir-fry for 3–4 minutes, until slightly softened.

7. 7

   Add the minced garlic and ginger paste. Cook for 1 minute.

8. 8

   Return the chicken to the pan and pour in the prepared sauce.

9. 9

   Toss for 2–3 minutes, until the sauce thickens and coats the chicken in a glossy glaze.

10. 10

    Stir through the spring onions right at the end.

11. 11

    Serve immediately over the steamed jasmine rice.

Notes

The source emphasizes avoiding an overcrowded pan: cook the chicken in batches if necessary so the cornflour coating can crisp and remain golden rather than steaming. The listed macros are 545 kcal, 41 g protein, 77 g carbohydrates, and 7 g fat per serving as stated by the creator; nutrition estimates above are ingredient-level estimates and may differ, particularly because the rice and sauce brands are unspecified.

Nutrition per serving

• main
• dinner
• high-protein
• quick
• stir-fried
• chicken
• rice bowl
• Southeast Asian-inspired