Sweet Chili Chicken Bites and Cucumber Crunch
Pan fried chicken bites tossed in a sweet chili glaze and served with a spicy chili cucumber crunch over rice or cauliflower rice.
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Servings: 7 Servings
Calories: 205kcal
Ingredients
- 2 pounds Boneless Skinless Chicken Breast cut into 3/4" to 1" pieces
- 2 Tablespoons Avocado Oil divided
For the Sauce
- 1/2 cup 120g Sweet Chili Sauce
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Tablespoon Sriracha
- 1 Tablespoon Lime Juice
- 1 Tablespoon Fish Sauce optional
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Ginger
For the Cucumber Crunch
- 1 large Seedless Cucumber halved and thinly sliced
- 6 Red Radishes thinly sliced
- 2 Tablespoons Chili Crisp or Chili Oil
- 2 Tablespoons Tahini
- 1 Tablespoon Lime Juice
- 1 handful Cilantro chopped
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat a large skillet over medium-high heat with 1 Tbsp olive oil. Add half the chicken pieces (1 pound) to the skillet, spacing out as much as possible. Cook for 2-3 minutes per side until golden brown and cooked through.
- Transfer to a clean bowl and repeat with the second pound of chicken. Once the second pound is cooked, transfer it to the bowl with the first and set aside.
- Carefully wipe away any excess oil in the pan and add the sauce to the skillet and cook for 1-2 minutes, stirring until it thickens. Turn off the heat and add the chicken pieces to the sauce. Toss to coat. Garnish with toasted sesame seeds and serve over rice, cauliflower rice, or your starch of choice.
- For the cucumber crunch, mix the chili oil, tahini, lime juice, and cilantro together in a large bowl. Add the sliced cucumber and radishes, tossing everything together.
Notes
Nutrition facts below are for the chicken bites only.
The entire batch of cucumber crunch has 430 calories, 9g protein, 24g carbs, and 33g fat.
Nutrition
Serving: 4oz | Calories: 205kcal | Carbohydrates: 7g | Protein: 30g | Fat: 5g