These Sweet Chili Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. Serve with jasmine rice and your choice of toppings!
Ingredients and substitutions
Chicken
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- Chicken breasts – boneless skinless chicken thighs would also be good in this recipe.
- Egg – use a bit of milk instead to help the cornstarch stick to the chicken.
- Cornstarch – potato starch, arrowroot or flour would also help coat the chicken.
- Olive oil – or any other neutral cooking oil like canola or grapeseed oil.
- Salt – to taste.
- Sweet chili sauce – a mixture of hot sauce and honey will provide a similar flavour.
- Sriracha – Sambal Oelek would be a good substitute here or you can leave it out entirely.
Rice and veggies
- Jasmine rice – substitute for any type of rice or rice noodles. Leave this out altogether for a low-carb option.
- Olive oil – or any other neutral cooking oil like canola or grapeseed oil.
- Matchstick carrots – feel free to substitute for another julienned veggie of your choice like cucumber.
- Red pepper – use any colour bell pepper or another veggie of your choice.
- Shredded red cabbage – swap out for another veggie like raw lettuce instead.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
How to make sweet chili chicken
- Coat the chicken in egg and cornstarch.
- Sauté the chicken until browned.
- Add the sweet chili sauce and sriracha.
- Make the rice.
- Cook the veggies.
- Assemble your bowls.
- Store for later or serve fresh!
Coating the chicken
I use a simple coating of cornstarch and egg to add a little bit of “breading” to the chicken and give it that traditional stir fry texture. The video shows breadcrumbs in addition, which you can add for extra coating but is not necessary. You can also toss your chicken in egg, then in flour before sautéing. If you want a low-carb option, you can skip coating the chicken and just sauté it with a bit of salt and pepper.
Frequently Asked Questions
Sweet chili chicken is made with boneless skinless chicken breasts or thighs and a sweet chili sauce. You should be able to find a bottle in the Asian and stir fry sauces aisle of your local grocery store. I use a no-name brand, but there are big brand name versions like Frank’s Red Hot or Thai Kitchen too.
I like serving this sweet chili chicken with some Jasmine rice but you can use any kind of rice you want (like white or brown rice) or even rice noodles. It would also taste good on its own for a low-carb option.
This recipe doesn’t require marinating the chicken. Just brown the chicken then add in the sauce and it’ll be plenty flavourful already! That being said, you can definitely marinate it if you want to.
Storing and reheating
You can store these sweet chili chicken bowls in the fridge for up to 5 days. To reheat, sprinkle some water overtop so that the chicken doesn't dry out, then microwave for 2-3 minutes. You can also leave the toppings off and add them fresh after reheating to ensure an extra bit of crunch, but that's optional.
Freezing sweet chili chicken
You can freeze the rice and chicken separately, but unfortunately, the veggies won't hold up in the freezer as they’ll get soggy when they defrost. Freeze the chicken and rice for up to 3 months in airtight glass containers. Defrost in the fridge overnight then reheat as per the instructions above.
More tasty stir fry recipes
Meal prep tools for this recipe
- A rice cooker makes meal prep so much easier! This is the one I use.
- Get your square glass meal prep bowls here.
- Here's the sweet chili sauce I use.
- And of course I get all my free-range chicken breasts from Butcher Box.
- If you run out of sriracha, buy some here.
Sweet Chili Chicken Meal Prep Bowls
Ingredients
Chicken
- 1 lb 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
Vegetables
- 1 tbsp olive oil
- 1 cup matchstick carrots
- 1 red pepper, sliced
- 1 cup Shredded red cabbage
- 1 tbsp soy sauce
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
Instructions
- 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 for 2-3 minutes until softened.
- 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.
Toad says
So good! I personally don’t find all Sweet Chilli Sauces the same. Most like VH are really one note, and very sweet. If I’m in a generic grocery store I tend to grab Blue Dragon’s. It has a good tang to it.
Thanks again for the tasty recipe!
Taylor Stinson says
I’m so happy you enjoyed!
Christina says
I made this with the VH Sweet Chili Thai sauce and it turned out delicious! I’m not fond of cabbage so I used extra bell pepper, matchstick carrots, and bean sprouts to make up for that. Some of the directions were a little tricky to follow (the video calls for breadcrumbs but the directions don’t, and there’s no direction on how long to sauté the veggies for so I guessed). Makes a lot and quite filling. Next time I think I’ll make a little more rice and stretch it to 5-6 servings instead of 4. I’ll definitely make this again in the future for my meal prep rotation.
Taylor Stinson says
Hi Christina – so happy you enjoyed! I just added timing to the veggies, my apologies for that omission. The video needs updating as the recipe was retested and reshot recently but the print recipe as published is correct.
Emily brobeck says
Could you use shrimp instead of chicken? If so.. what would you change?
Taylor Stinson says
Hi Emily – you can totally do shrimp! I wouldn’t bread it, and shrimp will cook up in 2-3 minutes so be sure to adjust the cooking time there. Hope that helps!