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Sweet-and-Sour-Chicken-Breast-Rice-Bowl-Recipe
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Sweet and Sour Chicken Breast Rice Bowl Recipe

Prep Time10 minutes
Cook Time20 minutes
Servings: 2

Ingredients

For the chicken

  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • Salt + pepper

For the sweet and sour sauce

  • 3 tbsp honey
  • 2 tbsp pineapple juice
  • 2 tbsp rice vinegar
  • 1 tbsp tamari or soy sauce
  • 2 cloves garlic minced

For the slaw

  • 2 cups finely shredded white cabbage
  • 1 small carrot shredded
  • 1 tbsp olive oil
  • 1 tbsp rice vinegar
  • Pinch of salt

For serving

  • 2 cups cooked brown rice
  • 2–3 radishes very thinly sliced
  • 1 green onion sliced, for garnish
  • 1 tsp sesame seeds for garnish

Instructions

  • Cook the rice - Cook your rice according to package instructions and keep it warm.
  • Make the slaw - In a bowl, toss the cabbage and carrots with olive oil, vinegar, and a pinch of salt. Keep it super simple and light. No mayo here. I want it fresh and crunchy, not creamy. Set aside while you cook everything else.
  • Cook the chicken - Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken whole for about 5–6 minutes per side, until golden and cooked through.
  • Add the sauce - Whisk together the honey, pineapple juice, rice vinegar, tamari, and garlic. Pour it into the pan with the chicken and let it simmer for 2–3 minutes until slightly thick and glossy. Spoon the sauce over the chicken as it cooks.
  • Slice and assemble - Slice the chicken. Fill bowls with rice, add the glazed chicken, drizzle extra sauce on top, then pile on the crunchy slaw. Finish with fresh radish slices, green onions, and sesame seeds right before serving for that crisp bite and pop of color.