Sweet Chili Chicken Rice Bowls - Weight Gain
These Sweet Chili Chicken Rice Bowls are packed with vegetables including carrots, bell peppers, and green beans. The sweet chili sauce and pineapple chunks make for a spicy and sweet flavor in every bite.
Servings: 5
Calories: 624kcal
Ingredients
For the Rice
- 5 cups cooked rice
For the Sweet Chili Sauce
- ¼ cup sugar
- 5 tbsp water
- 1⅓ tbsp rice vinegar regular vinegar is fine
- 1⅓ tbsp sambal oelek any hot sauce will do, sambal is best
- 2⅓ tbsp ketchup
- 1⅓ tsp cornstarch
- salt to taste
For the Bowls
- 2½ lbs boneless skinless chicken thighs
- 1 medium red pepper
- 1 medium yellow pepper
- 12 oz green beans fresh
- 1½ cup pineapple I used canned chunks, frozen or fresh are great as well
- 1 cup carrots shredded. I buy these pre-shredded.
- 1 tbsp garlic minced
- salt and pepper to taste
- 3 tbsp olive oil
Instructions
For the Rice
- Cook enough rice to yield 5 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on which type you use.
For the Chicken
- Preheat your oven to 400°F.
- Drizzle the chicken lightly with olive oil and season with salt and pepper.
- Roast for 20-25 minutes. Don't cook the chicken past 165°F. If your chicken is on the thicker side it may take a bit longer.
For the Vegetables
- Wash and cut your peppers and green beans. Cut the peppers into a large dice and the green beans into ½" pieces.
- You may want to steam your green beans in the microwave for a bit so they can cook through and not be so crisp.
- In a large skillet, heat a bit of oil over medium high heat. Add in the carrots and green beans. Cook for 2-3 minutes.
- Add in the garlic and stir. Make some room in the pan for the peppers and add a bit more oil. Add in the peppers to the center of the pan and cook until they have begun to soften, around 3-4 minutes.
- Place all of the vegetables into a large bowl.
For the Sauce
- Add the ketchup, water, vinegar, sugar, and sambal into a small sauce pot and bring to a boil over medium high heat. Stir to dissolve the sugar.
- Mix the cornstarch with 1 tsp of water to create a slurry.
- Once the sauce has reached a light boil, reduce to a simmer and stir in the cornstarch mixing constantly.
- Season with salt to taste.
For the Bowls
- Cut the chicken into a small dice.
- Pour the sauce over the chicken and coat it evenly.
- Add the chicken, rice, and pineapple to the bowl with the vegetables. Mix thoroughly and taste. Season with salt and pepper to your liking. Drizzle in 1 tbsp of olive oil.
Plating
- This recipe makes 5 servings. Divide your mixture evenly between 5 containers.
Nutrition
Calories: 624kcal | Carbohydrates: 73g | Protein: 46g | Fat: 16g