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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
While the rice cooks, slice the chicken thighs into bite-sized pieces. Season with salt and black pepper.
Step 3
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Set aside.
Step 4
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.
Step 5
In the same pan, add 1 tablespoon of sesame oil and minced garlic. Sauté for 1 minute until fragrant.
Step 6
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.
Step 7
Return the cooked chicken to the pan and toss to coat in the sauce. Cook for an additional 2 minutes to heat through.
Step 8
Fluff the cooked rice with a fork and divide it among plates or bowls.
Step 9
Top the rice with the sweet chili chicken. Garnish with chopped green onions and sesame seeds (if using). Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1348.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2082.8 |
| Total Fat 100.6g | 0% |
| Saturated Fat 21.5g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 625mg | 0% |
| Sodium 5713.1mg | 0% |
| Total Carbohydrate 151.0g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 70.4g | |
| Protein 141.8g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 227.5mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1550.9mg | 0% |
Source of Calories