Sweet Chili Chicken with Rice
Treat your taste buds to the perfect fusion of sweet, savory, and a hint of spice with this Sweet Chili Chicken with Rice recipe. Featuring tender, bite-sized pieces of chicken thighs coated in a luscious sweet chili sauce infused with garlic, soy sauce, and sesame oil, this dish is as flavorful as it is satisfying. Paired with fluffy jasmine rice, it’s a complete meal that’s easy to prepare and ideal for busy weeknights. A touch of cornstarch ensures a silky, glossy sauce, while garnishes of fresh green onions and sesame seeds add a delightful crunch and pop of color. Ready in just 40 minutes, this dish brings restaurant-quality flavors to your kitchen, making it a family favorite you’ll return to again and again! Perfect for fans of Asian-inspired cuisine looking for a quick and delicious dinner idea.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 milliliters Sweet chili sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 200 grams Jasmine rice
- 360 milliliters Water (for rice)
- 2 stalks Green onions (for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the jasmine rice in cold water until the water runs clear. Combine the rice and 360 ml of water in a pot. Cover with a lid and cook over medium heat until the water is absorbed (about 12-15 minutes). Remove from heat and let it rest, covered, for 10 minutes.
While the rice cooks, slice the chicken thighs into bite-sized pieces. Season with salt and black pepper.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Set aside.
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add 1 tablespoon of sesame oil and minced garlic. Sauté for 1 minute until fragrant.
Add the sweet chili sauce and soy sauce to the pan. Bring the sauce to a simmer, then stir in the cornstarch slurry to thicken. Cook for 2-3 minutes, stirring constantly.
Return the cooked chicken to the pan and toss to coat in the sauce. Cook for an additional 2 minutes to heat through.
Fluff the cooked rice with a fork and divide it among plates or bowls.
Top the rice with the sweet chili chicken. Garnish with chopped green onions and sesame seeds (if using). Serve immediately and enjoy!
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5713 mg | 248% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 70.4 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1551 mg | 33% | |
*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.
