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Sticky Sweet Chili Chicken Skillet with Rice

A close-up of Sticky Sweet Chili Chicken Skillet pieces coated in glossy sauce, served over white rice and garnished with sesame seeds and green onions.
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Prepare a fast, flavorful chicken dish coated in a sticky sweet chili glaze, served over fluffy rice, all made conveniently in one skillet.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 1 cup long-grain white rice (Jasmine recommended)
  • 2 cups chicken broth
  • 1/4 cup water
  • 2 green onions, sliced, for garnish
  • Sesame seeds, for garnish

Instructions

  1. Prepare the rice: In the skillet, combine the rice, chicken broth, and 1/4 cup water. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes. Do not lift the lid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. While the rice cooks, season the chicken pieces lightly with salt and pepper.
  3. Heat the vegetable oil in a separate large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  4. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
  5. In a small bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, and rice vinegar. Pour this mixture into the skillet with the aromatics. Bring to a simmer.
  6. Stir the cornstarch slurry and pour it into the simmering sauce. Cook, stirring constantly, until the sauce thickens and becomes sticky, about 1 minute.
  7. Return the cooked chicken to the skillet. Toss to coat the chicken completely in the sticky glaze. Cook for 1 minute to heat through.
  8. Serve the sticky sweet chili chicken immediately over the prepared jasmine rice. Garnish with sliced green onions and sesame seeds.

Notes

  • If you prefer to cook the rice separately, use 2 cups of water instead of broth for the rice and cook according to package directions.
  • For extra heat, add 1/2 teaspoon of sriracha to the sauce mixture.
  • You can substitute chicken thighs for breasts if desired; adjust cooking time slightly.

Nutrition

Find it online: https://tastytipster.com/sticky-sweet-chili-chicken-skillet-with-rice/