Sweet Thai Chili Chicken Bowls

I used instant sticky rice, which has become something we definitely stock up on in preparation for quarantine. I defrosted 2 frozen chicken breasts to cube and cook in the Thai chili sauce. The whole bowl was done in under 25 minutes... and as always, gluten free, dairy free and nut free.

Thai sweet chili chicken ingredients

2 boneless chicken breasts

1/2 cup Thai chili sauce

1/2 teaspoon sesame oil

sesame seeds

red pepper flakes

Broccoli and Carrot Ingredients

2 heads of broccoli chopped

4 carrots, sliced into strips

1/2 teaspoon sesame oil

1 tablespoon rice vinegar

1 teaspoon of powdered ginger

1 1/2 teaspoon @mikeshothoney

Directions

1. Add the 1/2” cubes of chicken to a frying pan with sesame oil. Once chicken is fully cooked add Thai chili sauce and warm chicken and sauce together.

2. While chicken is cooking, add vegetables, oil, vinegar, seasoning and honey to a bowl. Mix together and add to air fryer. Cook for approx 10 minutes on 375.

3. Once vegetables and chicken are almost complete, cook instant rice in the microwave.

4. Add rice to bowl, top with veggies, chicken and add sesame seeds and red pepper flakes on top of chicken as desired.