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What You’ll Love About These Chicken Rice Bowls
- Healthy – With lean protein, plenty of veggies, and a homemade sauce, each serving of these bowls has less than 500 calories and 26 grams of protein!
- Quick to Make – They are ready to dig into in just 30 minutes! See below for even more time-saving tips.
- Unique in Flavor – Tangy, sweet, and spicy, these bowls have an overall flavor that reminds me of fried Thai spring rolls that are SO good!
- Perfect for Meal Prep – The recipe makes 4 filling and satisfying servings that reheat well. They’re ideal for prepped meals for the week ahead!
Sweet Chili Chicken Meatball Bowls Recipe
I truly cannot get enough of bowl recipes lately. I love that all of the components of the meal are in one dish and that all of the ingredients come together to make something magical! Some of my favorites are Hot Honey Chicken Bowls and Honey Sesame Chicken Meal Prep Bowls because the sauces are the stars.
These Sweet Chili Chicken Meatball Bowls are SO GOOD! The sauce is tangy and not overly sweet, and the meatballs are tender and juicy. Best of all, the steps for making this recipe are super fuss-free and easy. That’s what we all need, right? Trust me, this is a recipe you’ll be making over and over, so be sure to hit save!
Love Asian recipes, too? Try my Sweet & Sour Meatballs and Mango Sticky Rice!
>> Need help getting healthy meals on the table quickly? Join my FREE 7 Meal-Planning Secrets To Making Healthy Dinners (In 30 Minutes Or Less) course!
Ingredients for Sweet & Spicy Chicken Meatball Bowls?
Wholesome, easy-to-find ingredients go into these bowls. Here’s what you’ll need:
Asian Chicken Meatballs
- Ground Chicken – Lean ground chicken is perfect for these meatballs because of its mild flavor. It really lets all of the spices and the sauce sing and is low in calories and high in protein. You can substitute with ground turkey if you’d like.
- Egg – The egg helps hold the meatballs together. If you need to make the meatballs egg-free, us a flax egg in its place. Here’s How to Make Flax Eggs!
- Panko Breadcrumbs – I love the texture of panko breadcrumbs. You can substitute with gluten-free breadcrumbs, cauliflower breadcrumbs, or crushed crackers.
- Garlic Powder, Salt, and Ground Ginger – The combination of these seasonings add the perfect amount of flavor to the meatballs to make them tasty but not overpowered.
Sweet Chili Sauce
- Water – The water is necessary in this sauce to lighten the tang of the vinegar and add more liquid. You can also use broth for more flavor!
- Rice Vinegar – Rice Vinegar is often used in asian cooking. The flavor is milder and less sharp than white vinegar or apple cider vinegar. If you need to substitute with one of those, simply lower the amount to 1/4 cup, and increase the water for 3/4 cup.
- Honey – The honey is the sweetener in the sweet chili sauce. I prefer the sauce a little less sweet than the storebought options, but feel free to increase the amount if you like it sweeter! You can also substitute with maple syrup or agave, or use hot honey for a spicy kick.
- Tapioca Starch – Tapioca starch thickens the sauce and makes it nice and sticky in consistency. An appropriate substitute would be cornstarch for this sauce. The key to using these thickeners is to whisk them in completely to the sauce BEFORE turning on the heat. You should have no clumps if you do it that way!
- Soy Sauce – Soy sauce not only adds the saltiness that balances the sauce, but it also brings that umami flavor that is so good and satisfying. Feel free to use Tamari for a gluten-free option, or coconut aminos. If using coconut aminos, add 1/4 teaspoon of salt as well.
- Crushed Red Pepper – The spiciness of the sauce comes from the red pepper flakes. It also tints the sauce to an orange-pink color. You can adjust the spice to your taste!
- Minced Garlic – You can use fresh garlic cloves or the garlic that is already minced in the jar. It’s a great time-saver and easy to keep in the fridge.
Bowls
- Jasmine Rice – Really any grain will work for the base of your bowl. I love the texture and flavor of jasmine rice, but you could also use quinoa, brown rice, cauliflower rice, or even rice noodles.
- Carrots and Green Cabbage РThe shredded carrots and cabbage get saut̩ed just enough to soften but still have lots of texture. The addition of them brings the flavors of Thai fried spring rolls right into this tasty bowl! You can use purple cabbage but it has a stronger flavor and firmer texture. Swap the veggies with your preferences like thinly sliced bell peppers, onions, radishes, bok choy, or shaved brussel sprouts.
- Green Onions and Peanuts – For a little crunch and added flavor on the top, I love adding sliced green onions and crushed peanuts. It truly takes it to a new level!
How to Make Asian Chicken Meatball Bowls
Everything for this recipe is simple and quick. While the meatballs bake, everything else cooks up super fast and it’s all ready in just 30 minutes! Here’s how to make them:
- Preheat the oven, mix up the meatball ingredients, and place the formed meatballs on a baking sheet.
- Bake them for 15 minutes.
- Meanwhile, combine all of the sauce ingredients and bring to a simmer until it thickens.
- Sauté the carrots, cabbage, and salt in a pan until the veggies begin to soften.
- Remove the baked meatballs from the oven and brush or toss in the sauce. Broil them for 3-4 minutes until browned.
- Assemble the bowls by adding rice, meatballs, and sautéed veggies, and top with sauce, green onions, and crushed peanuts.
Tips
- Save Time – Buy your sweet chili sauce premade, use microwaved pouch rice, use preshredded carrots and cabbage from the store.
- Make Them Gluten-Free – Simply swap out the breadcrumbs for gluten-free ones and use Tamari instead of soy sauce. That’s it!
- Adjust the Spice – You can make the Sweet and Spicy Chili Sauce as spicy as you’d like to! You can add more red pepper flakes or 1/2 teaspoon of sriracha to the sauce for some extra kick! If you like things mild, use 1/2 of the amount of red pepper flakes called for in the sauce recipe.
- Meal Prep – I cannot tell you how perfect these bowls are for meal prep! Simply add the ingredients to 4 separate airtight containers and drizzle with the sauce. Add the green onions and peanuts right before serving, and after it’s been heated.
Storing Spicy Chicken Bowls
Allow all of the ingredients to cool completely before storing them in an airtight container. Follow the timelines below for best results!
- Refrigerator – Store up to 4 days.
- Freezer – Store up to 3 months.
- Reheating – Reheat the meatball bowls in the microwave for 2-3 minutes for refrigerated or 4-5 for frozen, stirring half way.
More 30-Minute Dinner Ideas
- Protein Pasta Recipe
- Ground Beef & Rice Casserole
- Spinach & Mushroom Naan Pizza
- Jerk Chicken Tacos
- One-Pan Honey Rosemary Chicken
- Kung Pao Shrimp Tacos with Jalapeño Sauce
More Healthy Protein Bowl Recipes
- Meal Prep Southwest Chicken Burrito Bowls
- Fried Tofu Bowls
- BBQ Chicken Rice Bowls
- Chicken Al Pastor Bowls
- Fried Shrimp Bowls
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Sweet Chili Chicken Meatball Bowls
Sweet Chili Chicken Meatball Bowls in just 30 minutes! With 26 grams of protein and a super easy method for making them, I could not be more obsessed with this recipe. Whether you need an easy weeknight meal, a new meal prep idea, or want to impress guests at dinner, these delicious bowls hit all the marks!
Servings: 4 Servings
Calories: 458 kcal
Equipment
Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
Sweet Chili Sauce
- 1/4 cup water
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 Tablespoon tapioca starch
- 1 teaspoon soy sauce (or tamari/coconut aminos)
- 1 teaspoon crushed red pepper
- 1/2 teaspoon minced garlic
Bowls
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 2 cups shredded green cabbage
- 1 teaspoon salt
- 1 Tablespoon avocado oil
- chopped green onions and crushed peanuts (for garnish)
Instructions
- Preheat the oven to 400 degrees F.
- In a medium bowl, mix together all of the meatball ingredients until fully combined.
- Using a small scoop or spoon, form 1-1 1/2 inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake them for 15 minutes.
- Meanwhile, in a saucepan, combine all of the sauce ingredients and whisk well.
- Turn the heat on to medium-low, and whisk occasionally as it comes to a simmer.
- Heat the oil in a skillet over medium-high heat, and add the carrots, cabbage, and salt. Sauté until the veggies begin to soften. About 5-7 minutes.
- Remove the baked meatballs from the oven and brush or toss in the sauce. Broil them for 3-4 minutes until browned.
- Assemble the bowls by adding rice, meatballs, and sautéed veggies, and top with extra sauce, green onions, and crushed peanuts.
Video
Notes
Storing – airtight container in the fridge for up to 4 days and freezer for up to 3 months.Â
Save time with store-bought sweet chili sauce and shredded veggies.
Thin out the sauce by adding 1 teaspoon of water at a time so it drizzles over the top better.
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Nutrition
Serving: 2 cups | Calories: 458 kcal | Carbohydrates: 56 g | Protein: 26 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 144 mg | Sodium: 1419 mg | Potassium: 835 mg | Fiber: 3 g | Sugar: 21 g | Vitamin A: 4663 IU | Vitamin C: 14 mg | Calcium: 74 mg | Iron: 3 mg
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Kristen Collins says:
New to your blog and recipes and so many look delicious!
When I look at the Nutritional info, I am surprised by the high level of sodium. Any chance there is an error?!
Christine McMichael replied:
Hi Kristen – welcome! So glad you’re here 🙂 The nutritional info is correct. The ingredients contributing the most to the sodium content is the salt in the meatballs, the salt in the cabbage/veggie stir fry, and the soy sauce. Feel free to use less salt (or salt to taste) and coconut aminos instead of soy sauce to significantly cut down the sodium!
Nova says:
Just had this for dinner and it was delicious! Will definitely be making this again SOON!
Nova says:
Could I double the meatball part and freeze a batch to reheat later? This would be such a quick and healthy week night meal!
Christine McMichael replied:
Yes absolutely! That’s such a great idea 🙂