Why You’ll Love Sweet and Sour Thai Chicken Bowls Recipe
You’ll love this recipe because it hits the sweet‑and‑sour flavour profile perfectly—just enough tang from rice vinegar balanced with honey and pineapple juice for sweetness. It’s a one‑pan wonder (well, skillet plus rice) that gives you protein, vegetables, and even fruit in one bowl. It’s weeknight‑friendly and great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chicken: boneless, skinless chicken breasts or thighs, cut into bite‑sized pieces
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Avocado oil (or any neutral high‑smoke oil)
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Corn starch
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Kosher salt and black pepper
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Red bell pepper, cut into chunks
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Yellow bell pepper, cut into chunks
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Green onions (one bunch, divided)
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Canned pineapple chunks (and pineapple juice from the can)
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Roasted cashews
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Sweet and Sour Sauce: pineapple juice, rice vinegar, honey, ketchup (or tomato paste), soy sauce (or tamari for gluten‑free), corn starch, minced garlic, ground ginger, optional chili flakes or garlic‑chili paste
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Cooked white rice (for serving)
Directions
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In a large bowl, toss the chicken pieces with avocado oil (2 Tbsp), corn starch, ¾ tsp salt, and black pepper to coat. Set aside.
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Combine all the sauce ingredients in a measuring cup or medium mixing bowl; whisk until smooth. Set aside.
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Slice about two‑thirds of the green onions into 1‑inch pieces. Thinly slice the remaining third for garnish; set aside.
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Heat a large sauté pan or high‑sided skillet over medium‑high heat. Add the chicken and cook for 6‑7 minutes, stirring occasionally, until golden and cooked through. Transfer to a clean bowl and reduce heat to medium.
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Add the remaining 1 Tbsp avocado oil to the pan, then add the bell peppers and the sliced green onion pieces (not the garnish ones). Sauté until tender (about 5 minutes), seasoning with the remaining ¼ tsp salt.
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Pour in the sweet and sour sauce mixture and simmer for about 2‑3 minutes until the sauce thickens.
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Return the cooked chicken to the pan. Add the pineapple chunks and roasted cashews. Gently stir everything to coat in the sauce and combine well.
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Serve the chicken‑veggie mixture over cooked white rice. Garnish with the thinly sliced green onions.
Servings and timing
Servings: 5 bowls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
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Use different vegetables: swap or add zucchini, mushrooms, snap peas in place of (or alongside) the bell peppers and onions.
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Make it gluten‑free: use tamari or coconut aminos instead of soy sauce.
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Add spice: stir in 1‑2 tsp of garlic‑chili paste (such as sambal oelek) or a pinch of chili flakes into the sauce.
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Make it vegan: replace the chicken with two blocks of extra‑firm tofu (pressed, drained, cut into cubes).
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Make it paleo: replace the corn starch with arrowroot starch and use a no‑sugar‑added ketchup alternative.
Storage/Reheating
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To store: Refrigerate the sweet and sour chicken (and veggies) in an airtight container for up to 3 days. You can store the rice separately or together with the chicken‑sauce mixture.
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To reheat: Warm leftovers in a skillet over medium‑low heat or reheat individual portions in the microwave until heated through.
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To freeze: Freeze the chicken‑sauce mixture (without rice) in an airtight freezer‑safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs instead of breasts. They will still cook quickly and add a bit more flavor due to their higher fat content.
2. Can I skip the cashews?
Yes, you can skip the cashews if you prefer or if you have a nut allergy. The dish will still taste great—just slightly less crunchy.
3. What rice is best?
White rice (like jasmine or basmati) works really well because it’s fragrant and neutral, letting the sauce shine. You can also use brown rice or another grain if you prefer a whole‑grain option.
4. Can I make this ahead of time?
You can prepare the chicken and sauce ahead of time and refrigerate. When ready to serve, just sauté the veggies and combine everything quickly. For best texture, cook the peppers right before serving rather than far in advance.
5. Is the sauce very sweet?
No, the sauce gets sweetness from honey and pineapple juice but is balanced by rice vinegar for tang. It’s sticky and sweet but not overpowering.
6. Can I adjust the sweetness or sourness?
Yes, you can tweak to taste. If you like it tangier, add a bit more rice vinegar. If you prefer sweeter, increase the honey slightly.
7. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works. You’d need about 1 cup of chopped fresh pineapple and about ¾ cup of fresh pineapple juice (or adjusted accordingly) for the sauce.
8. What if I don’t have corn starch?
You can use arrowroot starch (especially if making paleo) or even flour, though the texture may differ slightly—the sauce may be a little less glossy or sticky.
9. Can I use a slow cooker or Instant Pot?
This recipe has not been tested in a slow cooker or Instant Pot. The sauté step gives good texture to the chicken and veggies, and using a skillet helps the sauce thicken quickly. You could try adapting but texture may vary.
10. What can I serve alongside this?
You can serve this with steamed broccoli or a simple salad to round out the meal and add extra greens. Also leftover rice cooked fresh works well for serving.
Conclusion
If you’re craving something vibrant, flavour‑packed, and weeknight‑friendly with a touch of comfort‑takeout flair, this Sweet and Sour Thai Chicken Bowl delivers. With juicy chicken, sweet pineapple, crunchy cashews, and a tangy sauce all over fluffy rice, it’s a versatile dish you can tweak to suit your style. Give it a try, watch the flavours pop, and enjoy the bowl!
Sweet and Sour Thai Chicken Bowls
Sweet and Sour Thai Chicken Bowls are a vibrant, flavor-packed meal featuring juicy chicken, crisp veggies, and a tangy-sweet Thai-inspired sauce served over rice for a healthy and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Low Lactose
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp cornstarch
- 2 Tbsp avocado oil or canola oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/3 cup Thai sweet chili sauce
- 2 Tbsp rice vinegar
- 2 Tbsp reduced-sodium soy sauce or tamari
- 1 Tbsp fresh lime juice
- 1 tsp grated fresh ginger
- 1 tsp Sriracha (optional, for heat)
- 2 cups cooked rice (white or brown)
- Fresh cilantro and chopped peanuts for garnish (optional)
Instructions
- Season chicken with salt and pepper, then toss in cornstarch until coated evenly.
- Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 6–8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
- Add bell peppers and red onion to the same skillet and sauté for 4–5 minutes until tender.
- In a small bowl, whisk together Thai sweet chili sauce, rice vinegar, soy sauce, lime juice, ginger, and Sriracha (if using).
- Return chicken to the pan and pour the sauce over. Stir well to coat everything evenly and cook for 2–3 more minutes until the sauce thickens slightly.
- Serve over cooked rice and garnish with cilantro and peanuts, if desired.
Notes
- Use tamari for a gluten-free version.
- Customize with your favorite vegetables like broccoli or snap peas.
- Leftovers keep well in the fridge for up to 3 days.
- Add more Sriracha if you prefer extra heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 13g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
