Savory Sticky Chicken Bowls for Effortless Weeknight Dinners
Experience delicious Sticky Chicken Bowls, a must-try for quick family dinners, packed with flavor and comfort.
Equipment
- cast iron skillet
- medium bowl
- Saucepan
Ingredients
For the Marinade
- 1/2 cup sweet chili sauce can substitute with mango chutney
- 1/2 cup chicken broth low-sodium is a great alternative
- 1/4 cup soy sauce use tamari for gluten-free
- 2 tablespoons rice wine vinegar can substitute with white vinegar
- 2 tablespoons brown sugar consider coconut sugar for a healthier option
- 1 tablespoon lime juice can substitute with lemon juice
- 2 cloves garlic or garlic powder if out of fresh
For the Chicken
- 4 pieces chicken breasts chicken thighs can be used for richer flavor
For Serving
- 1/4 cup cilantro can substitute with parsley
- 1/4 cup peanuts almonds or cashews can also be used
- 4 cups steamed rice can use cauliflower rice for low-carb option
Instructions
Preparation Instructions
- In a medium bowl, whisk together sweet chili sauce, chicken broth, soy sauce, rice wine vinegar, brown sugar, lime juice, and minced garlic until the sugar dissolves completely.
- Reserve 1/2 cup of the marinade for later. Coat the chicken breasts in the remaining marinade, cover, and refrigerate for at least 30 minutes.
- Transfer the reserved marinade to a saucepan and simmer it over medium-low heat for about 15 minutes until it thickens.
- Heat a splash of oil in a cast iron skillet over medium-high heat. Sear the marinated chicken breasts for about 5-7 minutes on each side until cooked through.
- Let the chicken rest for 3-5 minutes before slicing. Serve over steamed rice, drizzle with reserved sauce, and garnish with cilantro and peanuts.
Notes
Optional: Squeeze fresh lime juice over the dish just before serving for extra flavor.