Sweet Chili Chicken Stir Fry Bowls
Ingredients
Savory Coconut Rice
-
1½
cups
jasmine rice
-
1
clove
garlic, minced
-
¾
tsp
salt
-
1
13.5 oz can
coconut milk
-
1
cup
water
Sweet Chili Chicken Stir Fry
-
2
pieces
boneless, skinless chicken breasts (about 1.3 lbs. total)
-
1
Tbsp
cooking oil
-
1
cup
sweet chili sauce
-
1
8 oz can
pineapple tidbits in juice
Vegetable
Instructions
- Cook the coconut rice by combining jasmine rice, minced garlic, salt, coconut milk, and water in a pot, then bring to a boil and simmer for 15 minutes.
- Let the rice sit undisturbed for 5 minutes after cooking, then fluff and set aside.
- Prepare the broccoli by cutting it into florets and steaming it in a pot with a steaming basket for about 5 minutes.
- Dice the chicken into 1-inch pieces, season with salt, and cook in a skillet with oil until browned and cooked through.
- Add drained pineapple and sweet chili sauce to the skillet with the chicken and heat through for about 2 minutes.
- Assemble the bowls with rice, sweet chili chicken mixture, and steamed broccoli.
Nutrition Facts (estimated)
Servings
4
Calories
548
Total fat
9.78g
Total carbohydrates
73.8g
Total protein
38.15g
Sodium
1364.5mg
Cholesterol
0mg
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