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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Dice the chicken thighs into bite-sized pieces and season with salt and black pepper.

Step 2

Mince the garlic cloves and finely slice the green onions for garnish. Set aside.

Step 3

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch for fluffy rice.

Step 4

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.

Step 5

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.

Step 6

Add the red chili flakes to the pan and stir for 30 seconds to release their flavor.

Step 7

Pour in the soy sauce, honey, and rice vinegar. Stir to combine, letting the mixture bubble gently for 1 minute.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the steam to finish cooking the rice.

Step 12

Fluff the rice with a fork, garnish with sliced green onions and sesame seeds, and serve warm.

Nutrition Facts

Serving size	(1602.6g)

Amount per serving	% Daily Value*
Calories	1910.2

Total Fat 91.2g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 667.6mg	0%
Sodium 4789.3mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 4.4g	0%
Total Sugars 37.7g
Protein 170.4g	0%

Vitamin D 35IU	0%
Calcium 231.4mg	0%
Iron 13.0mg	0%
Potassium 1674.9mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 35.8%

Carbs: 21.2%