Chile Chicken Bowls
| Servings: | 4 bowls |
| Prep Time: | 30 min |
| Cook Time: | 30 min |
Ingredients:
| Amount | Ingredient |
|---|---|
| 2 tsp | olive oil |
| 1 cup | matchstick carrots |
| 1 | red pepper sliced |
| 1 cup | red cabbage (shredded) |
| 1 tbsp | soy sauce |
| 4 cups | jasmine rice (cooked) |
| 4 | scallions sliced |
| 1.2 cup | cilantro (chopped) |
| 3 | chicken breasts (cubed) |
| 1 | egg |
| 1/3 cup | cornstarch |
| 3/4 cup | sweet chili sauce |
| 1 tbsp | sriracha |
| 1/2 tsp | salt |
Recipe:
- Mix cubed chicken , egg, and cornstarch. Making sure chicken is thoroughly coated.
- Add 1 tbsp olive oil in skillet at med/high heat. Add chicken and saute until browned (approx 5 minutes).
You can also just choose to properly fry the chicken if you have the time.
- Add sweet chili sauce and sriacha, cooking until chicken is fully cooked (approx 3 minutes).
- Remove chicken from pan.
- Add 2 tsp olive oil to pan and sautee : carrots, red peppers, cabbage with soy sauce.
- Divide everything evenly between 4 bowls, topping with cilantro.