Sticky Chili Chicken Rice Bowls

Ingredients

• 455 g chicken breast, bite-sized
• 370 g cooked jasmine rice
• 170 g sliced snap peas
• 95 g shredded carrots
• 80 ml sweet chili sauce
• 2 sliced green onions and 9 g sesame seeds
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Prepare 370 g cooked jasmine rice and keep it warm.

2. Step 2

   Season 455 g chicken breast, bite-sized with salt and black pepper.

3. Step 3

   Heat the oil in a skillet over medium-high heat, add the protein, and cook it until browned and cooked through.

4. Step 4

   Cook 170 g sliced snap peas and 95 g shredded carrots in the same pan for 2 to 3 minutes until crisp-tender.

5. Step 5

   Stir in 80 ml sweet chili sauce and cook everything for 1 minute so the sauce coats the pan ingredients.

6. Step 6

   Divide the 370 g cooked jasmine rice between bowls and top it with the cooked mixture.

7. Step 7

   Finish each bowl with 2 sliced green onions and 9 g sesame seeds and serve them right away.