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Sweet Chili Chicken Bowl Recipe for Quick Weeknights
Youssef Hb

Sweet Chili Chicken Bowl Recipe for Quick Weeknights

A Thai-inspired fusion bowl with tender spiced chicken, fermented cabbage, and a sweet-chili glaze. Balanced textures and bold umami flavors make this a customizable, weeknight-friendly dish that rivals street food quality.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tbsp avocado oil (plus more for cooking)
  • 1 shallot, peeled
  • 1 tsp minced ginger
  • 1–2 Thai chili peppers
  • 1 lb ground chicken
  • 2 tbsp sweet chili sauce
  • Fish sauce (to taste)
  • Sriracha (to taste)
  • Sesame oil, for massaging cabbage
  • 1 head Napa cabbage
  • 1 cucumber, julienned
  • 1 avocado, sliced
  • Scallion greens, peanuts, sesame seeds (for topping)
  • Lime wedges (for serving)

Method
 

  1. Heat 1 tbsp avocado oil in a skillet. Sauté shallot for 2–3 minutes until softened.
  2. Add ginger, chili peppers, and scallion whites. Cook 1 minute until fragrant. Transfer to a bowl.
  3. Re-oil skillet if needed. Add ground chicken and cook on medium heat, breaking up with a spoon, for 12–15 minutes.
  4. Season chicken with salt and pepper. Return aromatics to the skillet and combine with chicken.
  5. Add fish sauce, sweet chili sauce, and sriracha to the skillet. Simmer 5–7 minutes, adjusting seasoning to taste.
  6. Massage 1 tbsp sesame oil into shredded Napa cabbage for 1 minute. Divide cabbage, cucumber, and avocado into bowls.
  7. Top chicken mixture over cabbage. Garnish with scallion greens, peanuts, sesame seeds, and lime wedges before serving.

Notes

For a halal alternative to fish sauce, use tamari with a pinch of sugar to mimic umami.
Replace chicken with tofu or ground turkey for dietary variations.
Massaging cabbage softens it slightly while preserving crunch.
Store cooked chicken in an airtight container for up to 3 days.