Sweet Chili Chicken Stir Fry Bowls

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  1.5 cup Rice, Jasmine, White, Dry
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  1 Garlic(3g)
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  0.8 tsp 3/4 tsp salt ($0.03)
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  13.5 oz Coconut Milk, Full-Fat, Canned
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  1 cup 1 cup water ($0.00)
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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Vegetable oil
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  1 cup Sweet Chili Sauce, Prepared
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  8 oz Pineapple, Canned, In Juice, Drained
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  1 lbs Broccoli

Instructions

1. 1Combine the jasmine rice, minced garlic, coconut milk, water, and salt in a sauce pot. Stir briefly, cover with a lid, and bring to a boil over high heat (about 3–5 minutes). Once boiling, reduce heat to low and simmer covered for 15 minutes until the rice absorbs the liquid. Remove from heat and let sit undisturbed with the lid on for 5 minutes, then fluff and set aside.
2. 2While the rice cooks, cut the chicken breast into 1-inch pieces and season lightly with salt.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for about 1 minute until shimmering. Add the chicken pieces and cook for 6–8 minutes over medium-high heat, stirring occasionally, until no longer pink in the center and lightly browned on the exterior (internal temp reaches 165°F).
4. 4Add the drained pineapple and sweet chili sauce to the skillet and stir to combine. Cook for 2–3 minutes over medium heat until the sauce is heated through and coats the chicken.
5. 5While the chicken finishes, add 1 inch of water to a large pot, place a steaming basket inside, and arrange the broccoli florets in the basket. Cover with a lid and bring to a boil over medium-high heat (about 3–4 minutes). Steam for 5–7 minutes over medium-high heat until the broccoli is bright green and tender. Remove from heat and set aside.
6. 6Divide the jasmine rice evenly into 4 airtight containers while hot. Top each with 1/4 of the sweet chili chicken mixture and 1/4 of the broccoli florets while still warm.
7. 7Seal the containers and cool to room temperature before refrigerating. Store for up to 4 days.