Name: Sweet Chilli Chicken Thigh Rice Bowl
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: British
Ingredients: 8 chicken thighs (boneless, diced); 2 tbsp sweet chilli sauce; 1 tbsp soy sauce; 1 tsp garlic granules; 1 red pepper, sliced; 1 onion, sliced; 200g frozen sweetcorn; 300g cooked rice (or 150g uncooked); 2 tbsp cooking oil; Salt & black pepper

Ingredients

Serves 4 people

8 chicken thighs (boneless, diced)
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tsp garlic granules
1 red pepper, sliced
1 onion, sliced
200g frozen sweetcorn
300g cooked rice (or 150g uncooked)
2 tbsp cooking oil
Salt & black pepper

Method

Mix the sweet chilli sauce, soy sauce and garlic granules together in a bowl. Add the diced chicken thighs and toss to coat.

Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken and cook for 8–10 minutes until golden and cooked through.

Add the onion, pepper and sweetcorn. Stir-fry for another 5 minutes until the vegetables are tender.

Stir in the cooked rice and cook for 2–3 minutes until everything is hot and well combined. Season to taste.

Serve in bowls.

Tips & Notes

Use chicken breast if you prefer leaner meat.
Add a squeeze of lime at the end for extra zing.
Great for using up leftover rice.

Sweet Chilli Chicken Thigh Rice Bowl

Ingredients

Method

Tips & Notes

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