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Sweet Chili Chicken Bowls with Mushrooms & Cucumber Crunch

Sweet Chili Chicken & Mushroom Bowls

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 2 cups cooked shredded chicken Rotisserie chicken or poached chicken breasts
  • 8 oz cremini mushrooms Sliced
  • 3/4 cup Thai sweet chili sauce Plus extra for drizzling
  • 1 tbsp vegetable oil Divided
  • 2 cups jasmine rice Cooked
  • 4 whole Persian cucumbers Thinly sliced
  • 6 whole red radishes Thinly sliced
  • 1 tbsp chili garlic sauce Sambal Oelek or similar
  • 1 tsp rice vinegar
  • 1/4 cup cilantro Roughly chopped

Instructions
 

  • Preheat your oven broiler to high and place the rack in the upper third of the oven.
  • In a large bowl, toss the shredded chicken and sliced mushrooms with the Thai sweet chili sauce and half of the oil until evenly coated.
  • Spread the chicken and mushroom mixture onto a baking sheet in a single layer. Broil for 5-8 minutes, watching closely, until the sauce caramelizes and the mushrooms are tender.
  • While the chicken broils, combine sliced cucumbers, radishes, chili garlic sauce, rice vinegar, and remaining oil in a medium bowl. Toss to coat.
  • Divide the cooked jasmine rice into bowls.
  • Top the rice with the caramelized chicken and mushroom mixture.
  • Add a generous scoop of the cucumber and radish salad to the side of the bowl.
  • Garnish with fresh cilantro and serve immediately.