Chili Garlic Chicken and Rice
Spice up your dinner routine with this irresistible Chili Garlic Chicken and Rice recipe! Tender bites of golden-browned chicken are infused with the bold flavors of garlic and red chili flakes, perfectly balanced by a rich, savory glaze made from soy sauce, honey, and rice vinegar. The fluffy basmati rice absorbs all the delicious juices as it simmers with chicken stock, creating a one-pan meal that's both comforting and packed with flavor. Garnished with fresh green onions and a sprinkle of sesame seeds, this easy-to-make dish is a stellar combination of heat, sweetness, and umami. Ready in under an hour and ideal for busy weeknights, this recipe will quickly become a household favorite. Perfect for fans of quick chicken dinners, spicy rice dishes, and Asian-inspired comfort food!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 cup Basmati rice
- 6 pieces Garlic cloves
- 1 tablespoon Red chili flakes
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cups Chicken stock
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 pieces Green onions (for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Dice the chicken thighs into bite-sized pieces and season with salt and black pepper.
Mince the garlic cloves and finely slice the green onions for garnish. Set aside.
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch for fluffy rice.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown on all sides. Remove the chicken and set it aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the red chili flakes to the pan and stir for 30 seconds to release their flavor.
Pour in the soy sauce, honey, and rice vinegar. Stir to combine, letting the mixture bubble gently for 1 minute.
Add the rinsed basmati rice to the skillet, stirring gently to coat the grains in the sauce. Then, pour in the chicken stock and stir.
Return the cooked chicken to the skillet, spreading it evenly over the rice. Bring the mixture to a boil, then lower the heat to a gentle simmer.
Cover the skillet with a tight-fitting lid and cook on low heat for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the steam to finish cooking the rice.
Fluff the rice with a fork, garnish with sliced green onions and sesame seeds, and serve warm.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 9.6 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
