Sweet Thai Chili Chicken Meal

Makes 4 servings (½ cup of diced chicken, 1½ cups of vegetables, ½ cup of rice per serving)


  • 1 large egg
  • 1/3 cup cornstarch
  • 2 tbsp panko breadcrumbs
  • 1 tbsp vegetable oil, divided
  • ​3 boneless skinless chicken breasts, diced
  • ¼ cup sweet chili sauce
  • 4 cups cabbage, shredded
  • 1 cup carrot, peeled and cut into matchsticks
  • 1 cup red pepper, sliced into strips
  • 1 tbsp low sodium soy sauce
  • 2 green onions, sliced
  • 2 tbsp chopped unsalted peanuts
  • ½ cup fresh chopped cilantro
  • 2 cups cooked brown basmati rice



  1. Whisk egg in a medium bowl and add the cornstarch and panko. Whisk until smooth.
  2. Add chicken and mix until evenly coated.
  3. Heat half of the vegetable oil in a frypan over medium heat and add chicken.
  4. Cook until browned and cooked through. Once cooked, remove from heat and add sweet chili sauce. Stir to coat chicken evenly. Set aside.
  5. Meanwhile, heat the other half of the vegetable oil in a pan over medium heat and add the cabbage, carrots and peppers. Cook until cabbage starts to soften.
  6. Add soy sauce and stir to combine.
  7. Serve chicken and vegetables over ½ cup of rice, and top with green onions, crushed peanuts and cilantro.
  8. Serve and enjoy!


Nutritional analysis per serving: 449 calories, 9 g fat, 28 g protein, 63 g carbohydrate (57 g available carbohydrate), 6 g fibre, 335 mg sodium

My Viva Plan Servings: 4 grains, 3 proteins, 3 vegetables, 1 fat