Sticky Sweet Chilli Chicken Bowls

Ingredients

• 600 g Chicken breast
• 2 cm Ginger
• 3 Garlic cloves
• 1 Coriander (Small handful, plus fresh coriander for serving)
• 2 tbsp Olive oil
• 1 tbsp Dark soy sauce (For the chicken)
• 125 g Sweet chilli sauce (Mingle Seasoning brand)
• 0.5 Onion
• 1 Red pepper
• 1 Green pepper
• 1 Yellow pepper
• 2 Courgettes
• 1 tbsp Dark soy sauce (For the vegetables)
• 200 g Uncooked rice
• 2 tbsp Black and white sesame seeds
• Fresh chilli (For serving; amount not specified)

Steps

1. 1

   Combine the chicken breast with the ginger, garlic, coriander, olive oil, dark soy sauce, and sweet chilli sauce. Mix thoroughly so the chicken is coated; the source describes doing this by hand.

2. 2

   Cook the coated chicken in an oven at 200°C for 18–22 minutes, or in an air fryer at 180°C for 14–16 minutes.

3. 3

   While the chicken cooks, cook the rice according to its package directions; the source lists 200 g uncooked rice but does not give a cooking method or timing.

4. 4

   Fry the onion, courgettes, and red, green, and yellow peppers with the vegetable portion of dark soy sauce until blistered and caramelized.

5. 5

   Serve the vegetables and chicken over the rice. Finish with sesame seeds, fresh coriander, and fresh chilli.

Notes

The source gives alternative oven and air-fryer settings but does not specify whether the chicken should be cut up or left whole, nor how the rice is cooked. Fresh coriander and fresh chilli are listed for serving without quantities. Source-stated macros per serving: 618 calories, 54 g protein, 11 g fat, and 76 g carbohydrates.

Nutrition per serving

• main
• high-protein
• lunch
• fakeaway
• oven
• air-fryer
• pan-fried
• gluten-containing