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Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch

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These Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch are a flavorful, quick, and satisfying meal. Tender chicken and mushrooms are glazed in a sweet chili sauce and served over rice with tangy cucumbers for a perfect balance of savory, sweet, and fresh.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
  • 8 oz mushrooms (shiitake, cremini, or button), sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or sesame oil
  • 1/3 cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar or lime juice
  • Salt and black pepper to taste
  • 1 cucumber, thinly sliced or spiralized
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar (optional)
  • Pinch of salt
  • 1 tsp toasted sesame seeds (optional)
  • 2 cups cooked jasmine rice, brown rice, or noodles
  • 2 tbsp chopped scallions
  • 2 tbsp fresh cilantro or basil
  • Lime wedges for serving

Instructions

  1. Cook rice or noodles according to package instructions; set aside.
  2. Toss cucumber with vinegar, sugar, and salt. Let sit for 10 minutes.
  3. Heat oil in a skillet or wok over medium-high heat. Sauté chicken until cooked through (4–5 minutes); remove and set aside.
  4. Add more oil if needed. Sauté mushrooms until softened and golden. Add garlic and cook for 30 seconds.
  5. Return chicken to pan. Add sweet chili sauce, soy sauce, and vinegar or lime juice. Stir and cook 2–3 minutes until sauce thickens.
  6. Divide rice into bowls. Top with chicken, mushrooms, cucumber, scallions, herbs, and sesame seeds. Serve with lime wedges.

Notes

  • Add bell peppers or snap peas for extra veggies.
  • Use tofu or tempeh instead of chicken for a vegetarian version.
  • Top with crushed peanuts or cashews for crunch.
  • Serve over cauliflower rice for a low-carb option.
  • Use pre-cooked chicken to save time.

Nutrition

Find it online: https://cookedbymaya.com/sweet-chili-chicken-mushroom-bowls-with-cucumber-crunch/