Sweet Chili Chicken Stir Fry is great for a meal prep lunch. It’s satisfying and delicious without being heavy.
I try to stick with protein-rich grains with lots of antioxidants in my meals. So I tend to avoid things like white or even brown rice. If that’s your preference with a dish like this, by all means, go for it. But I find there are better options that pack more nutritional value into my meals. Which is important to me when I’m consuming a small portion. Might as well make every calorie count, right? I also like to avoid gluten whenever possible because I find it can lead to inflammation for me. So here are some other options for you:
Gluten Free Brown Rice Noodles
This is a great, gluten free pasta option. I like the wider Pad Thai noodles but Maifun is a great option if you prefer a thinner cut. They’re a good source of fiber and they cook up in just five minutes.
Quinoa is a delicious super grain that is packed with fiber and protein. It’s a great substitute for rice and it’s really quick to prepare. Be sure to give your uncooked quinoa a rinse before cooking to eliminate any bitterness. My preferred brand of quinoa calls for a two to one ratio of liquid to quinoa. I add two cups of water or vegetable stock and one cup of quinoa to a small pot with a small pinch of salt. Bring it to a boil and simmer for fifteen minutes until the liquid has been absorbed. Let it stand about five minutes and then fluff with a fork before serving.
Also aptly known as black rice for its hue, this stuff is also packed with protein, fiber and antioxidants. I really like the subtle nutty flavor while texturally, it gets soft like white rice. It is a little slower cooking than quinoa. My preferred brand takes thirty minutes. But it’s well worth it.
Sweet Thai Chili Sauce
I love the flavor of Sweet Thai Chili Sauce but all that extra sugar can be a little rough. So I came up with a quick swap that’s a little more anti-inflammatory friendly. Start with a sugar-free apricot jam. Use one made with Stevia. Stevia is a no calorie, plant-based sweetener that is anti-inflammatory friendly. Add a tablespoon of Thai chili paste to a measuring cup and add enough jam to make a cup. Set it aside.
Gluten Free Breading
My go-to coating when I need a breading is cornstarch. Be careful if you have celiac because cornstarch is often processed in plants that also process wheat. Cornstarch adds a light crispiness and helps thicken sauces.
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To prepare this recipe, start by cutting your chicken into bite-sized pieces. Toss the chicken in two tablespoons of cornstarch, salt and pepper. Add a tablespoon of avocado oil to a saute pan and heat over medium-high heat, until it shimmers. Add the chicken and brown. It will cook through in the sauce.
Add the slices of bell pepper and matchstick carrots. Cook an additional two minutes. Then lower the heat to low and add the sauce mixture. Allow the chicken and vegetables to simmer in the sauce until the chicken is cooked through.
While the chicken is cooking, prepare your preferred grain option. In this case, I used rice noodles.
For meal prep, divide the noodles between two meal prep containers. Divide the chicken mixture between the containers. Store in the refrigerator until ready to reheat and enjoy.
Sweet Chili Chicken
- 1 lb Boneless, Skinless Chicken Thighs cut into bite-sized pieces
- 2 tbsp Cornstarch
- 1 tbsp Avocado Oil
- 1 tbsp Thai Chili Garlic Paste
- 1 cup Apricot Jam sugar free
- Salt and Pepper to taste
- Your Grain of Choice prepared according to package instructions
- 1 Yellow Bell Pepper sliced
- 1/2 cup Matchstick Carrots
- Add the chili sauce to the apricot jam. Stir to combine and set aside.
- Toss the chicken pieces in the cornstarch and season with salt and pepper to taste.
- Heat the avocado oil in a skillet over medium-high heat until it shimmers. Add the chicken and brown on all sides.
- Add the sliced bell pepper and matchstick carrots. Cook another two to three minutes.
- Reduce the heat and add the apricot jam mixture. Simmer until the chicken is cooked through and the sauce has thickened. Watch carefully to avoid burning.
- Portion your prepared grain of choice, followed by the chicken mixture between two to three meal prep containers. Refrigerate until ready to heat and enjoy.
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