Chili Chicken with Cucumbers and Rice
This chili chicken bowl is a high-protein, flavor-packed meal with a perfect balance of sweet heat and freshness. Tender marinated chicken pairs with crisp cucumbers, fluffy rice, and a creamy chili drizzle for an easy, satisfying dish that’s great for meal prep or weeknight dinners.
Ingredients
Method
- Marinate the Chicken: In a bowl, combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic, chili flakes, salt, and pepper. Add chicken and marinate for 20–30 minutes.
- Cook the Chicken: Heat a nonstick pan over medium heat. Add the marinated chicken and cook for 5–6 minutes per side until golden and fully cooked. Let rest, then slice.
- Make the Sauce: In a small bowl, whisk together sweet chili sauce, mayonnaise or Greek yogurt, and lime juice until smooth.
- Assemble the Bowls: Add a layer of cooked rice to each bowl. Top with cucumber slices and sliced chicken.
- Drizzle and Garnish: Spoon the chili-lime sauce over the chicken. Finish with sesame seeds and sliced green onions.
- Serve: Enjoy warm for a balanced and refreshing meal.
Nutrition
Notes
- Store chicken, rice, and toppings separately for freshness
- Add cucumber fresh to keep it crisp
- Reheat chicken and rice before assembling
- Sauce can be made ahead and stored for up to 4 days
- Use Greek yogurt instead of mayo for a lighter option
Leave a Reply