CHICKEN****Sweet Chili Chicken Rice Bowl

By

18/02/15-My creation. VVG for both and bonus easy for me!
19/03/15-UPDATE - I added a couple of rings of fresh pineapple, diced, which was good, and half a jalapeno + half a fresh Thai chili that removed the seeds from and sliced very very thinly. With VH Sweet Chili sauce and the pineapple it wasn't hot at all so keep that in mind.

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  • 2

Ingredients

  • 6 tablespoons brown basmati rice (1/2 rice cooker cup)
  • 6 tablespoons chicken broth
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 4 ounces poached chicken breast, diced
  • 1/4 medium onion, thinly sliced lengthwise
  • 1 clove garlic, thinly sliced
  • 1/2 medium jalapeno, finely diced
  • 1/2 fresh Thai chili, thinly sliced
  • 1 cup broccoli florets
  • 1 cup sweet pepper chunks
  • 2 tablespoons sweet chili sauce (or teriyaki sauce, or black bean garlic sauce)
  • 1 cup diced fresh pineapple
  • 1 oz. (not more) cashews, chopped or whole

Preparation

Step 1

Cook rice in broth in rice cooker for one cycle on brown rice (takes about 1 hour, 40 minutes).

Heat olive oil in medium non-stick frying pan over medium-high heat until hot. Add onions and toss for a couple of minutes. Add garlic and chili and broccoli and stir for a minute or two more. Add peppers and stir for another couple of minutes then add chicken, tossing occasionally until hot and golden. Make a well in the centre, add sauce of choice. Add a couple of tablespoons of chicken broth and stir all together to make a sauce.

Toss rice with sesame oil and divide between two bowls. Top each with half of the chicken mixture and serve.

Calories 435.2
Total Fat 19.3 g
Saturated Fat 8.8 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.9 g
Cholesterol 35.1 mg
Sodium 250.6 mg
Potassium 559.9 mg
Total Carbohydrate 49.7 g
Dietary Fiber 4.3 g
Sugars 11.5 g
Protein 20.9 g

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