Heart-Healthy Sweet Chilli Chicken
Savor the perfect blend of sweet, savory, and spicy with this Heart-Healthy Sweet Chilli Chicken recipe, a nutritious twist on a classic favorite! Juicy, bite-sized pieces of skinless chicken breast are stir-fried with a rainbow of vibrant vegetables—like bell peppers, carrots, and broccoli—and coated in a homemade, low-sodium sweet chili sauce made with honey, apple cider vinegar, garlic, and a touch of red chili flakes for a gentle kick. This quick and easy meal is cooked with heart-healthy olive oil and served over fluffy, fiber-rich brown rice, making it a wholesome and satisfying dinner option. Ready in just 35 minutes, it's a perfect balance of flavor and nutrition, tailor-made for those seeking a healthy yet delicious meal.
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Recipe Information
Ingredients
- 500 grams Skinless, boneless chicken breasts
- 2 teaspoons Olive oil
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 200 grams Broccoli florets
- 2 stalks Scallions, chopped
- 4 cups Cooked brown rice
Instructions
1. Prepare the sweet chili sauce: In a small bowl, whisk together low-sodium soy sauce, honey, apple cider vinegar, minced garlic, grated ginger, and red chili flakes. Dissolve the cornstarch in 2 tablespoons of water and add it to the mixture to thicken the sauce when cooked.
2. Cut the chicken breasts into bite-sized pieces and season lightly with ground black pepper (no salt to keep it heart-healthy).
3. Heat 1 teaspoon of olive oil in a large, non-stick skillet or wok over medium heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the pan and set aside.
4. In the same skillet, heat the remaining 1 teaspoon of olive oil. Add the sliced red bell pepper, green bell pepper, julienned carrot, and broccoli florets. Stir-fry the vegetables for 5-7 minutes until they are tender but still crisp.
5. Add the cooked chicken back to the skillet with the vegetables. Pour the prepared sweet chili sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 3-4 minutes, allowing the sauce to thicken.
6. Remove the skillet from heat and top the dish with freshly chopped scallions for added flavor and a pop of color.
7. Serve the Sweet Chilli Chicken over a bed of warm, cooked brown rice for a complete, heart-healthy meal.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 51.6 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 268 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2821 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
