Sweet Chili Thai Chicken Meal Prep Bowls Recipe

Covering the chicken

I utilize a basic covering of cornstarch and egg to include a smidgen of “breading” to the chicken and give it that conventional pan fried food surface. The video shows breadcrumbs what’s more, which you can include for additional covering yet isn’t important. You can likewise hurl your chicken in egg, at that point in flour before sauteeing.

Which sweet stew sauce to utilize

I simply utilize a no name brand of sweet stew sauce as they are no different – you ought to have the option to discover a jug in the Asian and sautéed food sauces walkway of your neighborhood market. You’ll for the most part additionally locate a major brand name variant, either Frank’s Red Hot or Thai Kitchen nearby different alternatives; any of them will work.

Putting away and warming

You can store these sweet bean stew chicken dishes as long as 5 days in the ice chest. To warm, sprinkle some water overtop with the goal that the chicken doesn’t dry out, at that point microwave for 2-3 minutes. You can likewise leave the garnishes off and add them new subsequent to warming to guarantee an additional piece of crunch, yet that is discretionary.

Sweet Chili Chicken Meal Prep Bowls

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Recipe by thegirlonbloor Course: MainCuisine: Thai, AsianDifficulty: Easy
Servings

4

bowls
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Sweet Chili Chicken Meal Prep Bowls are loaded up with vermicelli noodles, home made sweet chili sauce, chicken, and crisp veggies and are perfect for your work week lunches this week!

Ingredients

  • Chicken
  • 3 chicken breasts, cubed

  • 1 egg

  • 1/3 cup cornstarch

  • 1 tbsp olive oil

  • 1 pinch salt

  • 3/4 cup sweet chili sauce

  • 1 tbsp Sriracha

  • Jasmine rice
  • 1 1/4 cups water

  • 1 cup jasmine rice

  • 1 tsp butter

  • 1 pinch salt

  • Topping ideas (all of these are optional add-ons to top your bowls with after)
  • 1/2 cup bean sprouts

  • 4 scallions, sliced

  • 2 tbsp peanut pieces

  • 2 tbsp sesame seeds

  • 1/2 cup cilantro, chopped

Directions

  • In a large bowl, mix chicken together with egg and cornstarch. Heat 1 tbsp olive oil in a large skillet over med-high heat. Add chicken and season with salt, then saute for 6-7 min until browned. Add sweet chili sauce and sriracha and cook another 3-4 min until chicken is fully cooked.
  • Meanwhile, cook jasmine rice according to package directions on the stove or in a rice cooker.
  • Remove chicken from pan and move to a bowl, setting aside. Do not wipe skillet clean, instead adding 1 tbsp olive oil and sauteeing carrots, red pepper and red cabbage together with soy sauce.
  • Divide rice among four glass meal prep bowls and top with veggie mixture. Add chicken and your choice of optional add-on toppings. Garnish with lime wedge (optional) and serve! Keeps in fridge up to 5 days.

Notes

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