Sweet Chili Chicken with Asian Vegetable Rice
Elevate your dinner table with this Sweet Chili Chicken with Asian Vegetable Rice, a vibrant and flavor-packed dish that's both satisfying and easy to prepare. Tender, golden-seared chicken thighs are coated in a tangy-sweet chili glaze infused with soy sauce, garlic, and ginger, creating a mouthwatering balance of sweet and savory notes. Served atop fluffy jasmine rice studded with colorful stir-fried vegetables like snap peas, carrots, and red bell peppers, this meal is as visually stunning as it is delicious. Garnished with fresh green onions and a sprinkle of sesame seeds, this recipe comes together in just under an hour and delivers restaurant-quality flavors in the comfort of your own kitchen. Perfect for weeknight dinners or a cozy weekend treat, this one-pan wonder is your new go-to for irresistible Asian-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.5 cup sweet chili sauce
- 2 tablespoons soy sauce
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- 1 cup jasmine rice
- 2 cups water
- 1 tablespoon soy sauce (for rice)
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 cup snap peas
- 2 stalks green onions, thinly sliced
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Rinse the jasmine rice under cold water to remove excess starch. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, prepare the chicken. In a small bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, and grated ginger.
Pat the chicken thighs dry with paper towels. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown. Reduce the heat to medium and pour the sweet chili sauce mixture over the chicken. Cook for another 5-7 minutes, flipping occasionally, until the sauce thickens and the chicken is fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
In another large skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the julienned carrot, sliced red bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Stir in 1 tablespoon of soy sauce and cook for another minute.
Fluff the cooked rice with a fork and transfer it to the skillet with the vegetables. Toss to combine and cook for an additional 2 minutes to allow the flavors to meld.
To serve, divide the vegetable rice among plates. Top each portion with a chicken thigh and drizzle any remaining sweet chili sauce from the skillet over the top. Garnish with sliced green onions and sesame seeds if desired.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 17.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 541 mg | 12% | |
*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.
