Sweet and Sour Thai Chicken Bowls
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
Sweet and sour Thai chicken bowls are brimming with flavor and easy to prepare. Hearty, filling, and perfect for weeknight meals!
  • 1½ - 2 lbs boneless, skinless chicken thighs, trimmed of most visible fat
  • 2 tbsp Thai sweet red chili sauce
  • 1 tbsp reduced-sodium tamari or soy sauce
  • 1 tbsp Truvia Nectar
  • 1½ tbsp rice vinegar
  • 2 cloves of garlic, minced
  • ½ tsp freshly grated ginger
  • Juice of 1 lime
  • 1 tbsp chopped fresh basil
  • 1 medium-sized delicata squash, sliced into ¼-in slices
  • 1 tbsp extra virgin olive oil
  • ¼ tsp sea salt
  • 1 cup Thai jasmine rice (or rice of choice)
  • Optional toppings: pomegranate arils, fresh basil, additional lime juice
  1. In a large bowl, combine red chili sauce, tamari, Truvia Nectar, rice vinegar, garlic, ginger, lime juice and basil. Stir with a whisk. Set ¼ cup marinade aside. Place chicken in bowl, toss to coat. Cover and refrigerate for 1 hour.
  2. Preheat oven to 450 degrees F. Toss squash with olive oil and sea salt; spread out on a baking sheet. Roast for 30-33 minutes, flipping once halfway through. Prepare rice according to package instructions.
  3. Heat a large non-stick skillet over medium-high. Add chicken; cook 7-8 minutes per side, pouring any leftover marinade from the bowl over chicken.
  4. To assemble, place rice and 2-3 pieces of squash in each bowl. Add chicken thighs and drizzle reserved marinade overtop. Add optional toppings, if desired. Serve.
Nutrition Information
Serving size: ⅕th of recipe Calories: 362 Fat: 11 gm Saturated fat: 2.5 gm Carbohydrates: 43 gm Sugar: 6 gm Sodium: 420 mg Fiber: 1 gm Protein: 25 gm Cholesterol: 108 mg
Recipe by Dishing Out Health at https://dishingouthealth.com/sweet-sour-thai-chicken-bowls/