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Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch

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These Sweet Chili Chicken & Mushroom Bowls with Cucumber Crunch are a flavorful, satisfying meal that’s quick to make and full of texture. Juicy chicken and tender mushrooms are coated in a sweet chili glaze and paired with refreshing marinated cucumber, all served over rice or noodles. Perfect for a weeknight dinner or meal prep, this bowl is bursting with sweet, spicy, savory, and fresh flavors.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner, Main Course
  • Method: Sautéed, Assembled
  • Cuisine: Asian-Inspired, Fusion

Ingredients

  • For the Chicken & Mushrooms:
  • 1 lb boneless, skinless chicken thighs or breasts, sliced
  • 8 oz mushrooms (button, cremini, or shiitake), sliced
  • 1–2 tbsp olive oil or sesame oil
  • 2 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • For the Sauce:
  • 1/3 cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar or lime juice
  • 1 tsp honey or brown sugar (optional)
  • For the Cucumber Crunch:
  • 1 cucumber, thinly sliced or julienned
  • 1 tbsp rice vinegar
  • Pinch of sugar
  • Pinch of salt
  • Sesame seeds (optional)
  • For the Bowls:
  • 2 cups cooked rice, rice noodles, or quinoa
  • Fresh herbs (cilantro or mint), optional
  • Lime wedges, for serving
  • Crushed peanuts or crispy onions (optional)

Instructions

  1. Prepare the cucumber crunch: In a bowl, toss cucumber with rice vinegar, sugar, salt, and sesame seeds. Let it marinate while cooking.
  2. In a skillet over medium-high heat, heat oil. Season chicken with salt and pepper, then cook until browned and cooked through. Remove and set aside.
  3. In the same skillet, sauté mushrooms until tender and golden.
  4. Return chicken to the skillet and stir in sweet chili sauce, soy sauce, and vinegar. Simmer until everything is coated and glazed.
  5. Assemble bowls: Add rice or noodles as a base, then top with sweet chili chicken, mushrooms, and cucumber crunch.
  6. Garnish with herbs, lime wedges, and optional toppings. Serve immediately.

Notes

  • Use shrimp or tofu instead of chicken for variations.
  • Add chili flakes or sriracha for extra spice.
  • For low-carb, serve over cauliflower rice or greens.
  • The cucumber salad is best fresh but can be made 1 day ahead.
  • Reheat chicken and mushrooms separately before assembling.

Nutrition

Find it online: https://juliameals.com/sweet-chili-chicken-mushroom-bowls-with-cucumber-crunch/