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 low-calorie nectar (can substitute agave nectar or honey)
- 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
- In a large bowl, combine red chili sauce, tamari, 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.
- 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.
- 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.
- 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.
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
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.