Sweet Chili Chicken Bowls

Ingredients

Sweet chili sauce

• 3/4 cup sugar
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 Tbsp garlic
• 1 tsp red pepper flakes
• 1 tsp Sriracha sauce
• 1 Tbsp corn starch
• 1 Tbsp cold water
• 1/2 tsp salt

Sweet chili chicken bowl

• 20 oz crushed pineapple
• 15 oz black beans, drained and rinsed
• 1 medium mango, diced
• 1/4 cup sweet chili sauce
• 3 cloves of garlic, minced
• 2 tsp ginger
• 1 Tbsp lime juice
• 3/4 tsp salt
• 3/4 lb boneless, skinless chicken breast
• 8 cups jasmine rice, cooked

Instructions

Sweet chili sauce

1. Add water, vinegar and sugar to a pot. Being to boil over medium-high heat.
2. Add garlic and red pepper flakes. Bring it to a simmer. Let simmer for 2-3 minutes.
3. Add the Sriracha sauce.
4. In a separate bowl mix cornstarch and water.
5. Bring sauce to a low boil and add the cornstarch and water mixture and salt.
6. The sauce will begin to thicken immediately. Cook for 3-5 minutes, stir constantly.
7. Let the sauce cool.

Sweet chili rice bowl

1. Add all ingredients, except chicken and rice, to a slow cooker and stir to combine ingredients.
2. Add the chicken to the slow cooker and cover with the fruit and bean mixture.
3. Place the lid on the slow cooker and set for 8 hours on low or 4 hours on high.
4. Shred the chicken after it is done cooking and mix throughout the mixture.
5. Serve with rice.

Notes

• Yields: 8 servings
• Active time: 10 minutes
• Total time: 4-8 hours #slow-cooker