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When it comes to culinary delights, few dishes can match the vibrant and delightful combination of flavors found in a Sweet and Sour Glazed Chicken Rice Bowl. This dish stands out not just for its taste but also for its beautiful presentation, making it an appealing option for family dinners, meal prep, or entertaining guests. The Sweet and Sour Glazed Chicken Rice Bowl offers a perfect balance between savory and tangy, creating a mouthwatering experience that is sure to please palates of all ages.

Sweet and Sour Glazed Chicken Rice Bowl

Discover a delightful culinary adventure with the Sweet and Sour Glazed Chicken Rice Bowl! This vibrant dish combines tangy and savory flavors, making it perfect for family dinners or entertaining guests. Featuring marinated chicken, colorful vegetables, and fluffy jasmine rice, each bite offers a satisfying taste experience. Easy to prepare and adaptable to dietary needs, this wholesome meal is a crowd-pleaser that encourages everyone to savor their food. Enjoy the vibrant presentation and nutritional benefits in this delicious bowl!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 teaspoon garlic powder

1 teaspoon ginger powder

For the Sweet and Sour Glaze:

1/2 cup ketchup

1/3 cup apple cider vinegar

1/4 cup brown sugar

1 tablespoon soy sauce

1 tablespoon pineapple juice

1 teaspoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Rice Bowl:

2 cups cooked jasmine rice

1 cup bell peppers (red, yellow, green), sliced thinly

1 cup snap peas, trimmed

1/2 cup green onions, chopped

1 tablespoon sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with soy sauce, rice vinegar, cornstarch, garlic powder, and ginger powder. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes (or up to 2 hours for better flavor).

    Prepare the Glaze: In a medium saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, soy sauce, pineapple juice, and sesame oil. Stir until well mixed. Bring the mixture to a simmer.

      Thicken the Glaze: Once simmering, slowly add the cornstarch slurry to the saucepan while stirring continuously. Cook for an additional 2-3 minutes until the glaze thickens. Remove from heat and set aside.

        Cook the Chicken: In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the marinated chicken pieces and cook until golden brown and cooked through, about 7-8 minutes. Ensure the internal temperature reaches 165°F (75°C).

          Add Vegetables: Add the sliced bell peppers and snap peas to the skillet with the cooked chicken. Stir-fry the mixture for an additional 3-4 minutes until the vegetables are tender but still crisp.

            Combine with Glaze: Pour the sweet and sour glaze over the chicken and vegetables. Toss gently to coat everything evenly and cook for another 2 minutes to heat through.

              Assemble the Rice Bowls: In serving bowls, place a generous scoop of jasmine rice as the base. Spoon the sweet and sour chicken mixture over the rice.

                Garnish and Serve: Top with chopped green onions and sprinkle with sesame seeds for added flavor and crunch. Serve hot and enjoy!

                  Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings