Sweet Chilli Chicken Bowls
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 8 chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- salt and pepper
Sweet Chilli Sauce
- 1 cup mayonnaise whole egg
- ¼ cup sweet chilli sauce
- 1 tablespoon honey
- 1 lime, juiced
To Serve
- steamed rice
- ¼ cabbage, shredded
- 1 cucumber, diced
- 2 carrots, julienned
- sesame seeds
Instructions
- Preheat the oven to 220 °C. Line a large tray with baking paper.
- Combine the brown sugar, soy sauce, olive oil and paprika in a large bowl. Add the chicken and toss to evenly coat. Arrange the chicken on the prepared tray.
- Combine the mayonnaise, sweet chilli sauce, honey and lime juice in a bowl (sweet chilli sauce mix). Remove ¼ of the sauce and use a pastry brush to coat the top of the chicken pieces.
- Bake the chicken for 30 minutes, until cooked through and golden.
- Divide steamed rice among 4 serving bowls. Arrange carrot, cabbage and cucumber in piles in each bowl.
- Top each bowl with the cooked chicken and drizzle the sweet chilli sauce mixture over the top. Garnish with a sprinkling of sesame seeds.