Sweet Chilli Chicken Bowl

Sweet Chilli Chicken Bowl

This meal is packed with protein, veggies and greens, and it takes just 30 minutes to make—perfect for a busy weeknight!

If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

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I am Kanika.

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For the Sauce:

  • ½ cup water
  • ¼ cup soy sauce
  • 2-3 tablespoons gochujang
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar (or coconut sugar)
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 2 teaspoons cornstarch
  • For the Chicken:
  • 1 tablespoon toasted sesame oil
  • 1/2 cup sliced spring onions
  • 3 cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 2 cups chopped bok choy and spinach
  • Salt and pepper to taste
  • 500 grams ground chicken
  • ⅓ cup roasted or toasted cashews
  • ½ cup fresh Thai basil or sweet basil, torn (optional)

For Garnish:

  • Toasted sesame seeds
  • Green parts of spring onions
  • Extra fresh torn basil

For Serving:

  • Cooked white or brown rice

Method

  1. In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, chili sauce (if using), and mirin. Set aside.
  2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and garlic, and cook until fragrant, about 2 minutes.
  3. Add the ground chicken to the pan and cook, breaking it up with a spoon, until browned.
  4. Push the chicken to the side of the pan and add the uncooked ramen noodles to the centre. Pour the water over the noodles and cover the pan. Cook for 1 minute.
  5. Uncover the pan and stir to combine the noodles with the chicken and sauce. Cover and cook for another minute.
  6. Stir in the spinach, kale, or bok choy and bean sprouts. Cook for 1 more minute, or until the vegetables are tender-crisp.
  7. Remove from heat and garnish with sesame seeds, green onions, and red pepper flakes. Serve immediately.

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