Sweet & Spicy Chicken Bowl

For the chicken

• 300 g chicken breast, cut into bite-size pieces

• 1 tbsp cooking oil

• Salt & pepper, to taste

• 1 tsp garlic powder (optional)

For the vegetables

• 1 medium carrot, peeled and diced

• 1 cup sweet corn kernels (fresh or canned)

• 1–2 cups lettuce, roughly chopped

For the sweet & spicy sauce

• 1 tbsp soy sauce

• 1 tbsp honey (or maple syrup)

• 1 tbsp chili sauce or chili flakes

• 1 tbsp vinegar or lemon juice

• 1 tsp oyster sauce

• 1 tsp minced garlic

• 1–2 tbsp water (to adjust consistency)

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Instructions

1. Cook the carrots

Boil the diced carrots for 5–7 minutes until slightly soft but not mushy. Drain and set aside.

2. Prepare the chicken

1. Season the chicken pieces with salt, pepper, and garlic powder.

2. Heat oil in a pan over medium heat.

3. Add the chicken and sauté until the pieces turn golden brown and fully cooked (about 6–8 minutes).

4. Remove and set aside.

3. Make the sweet & spicy sauce

1. In the same pan, lower the heat.

2. Add soy sauce, honey, chili sauce/flakes, vinegar/lemon, oyster sauce, garlic, and water.

3. Stir until the sauce thickens slightly and becomes glossy (about 1–2 minutes).

4. Combine everything

1. Add the cooked chicken, corn, and carrots into the pan.

2. Toss well to coat everything evenly in the sauce.

3. Turn off the heat and gently fold in the chopped lettuce so it stays crunchy.

5. Serve

Serve warm as a standalone bowl or with rice for a full meal.