Prepare a restaurant-style sweet chili chicken bowl featuring tender chicken coated in a sticky glaze, served over fluffy rice.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Pan-Frying
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup white rice (Jasmine or Basmati)
2 cups water (for rice)
1 tablespoon vegetable oil
1/4 cup sweet chili sauce
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Optional toppings: Sliced green onions, sesame seeds
Instructions
Cook the rice: Combine rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Fluff with a fork.
Prepare the sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Set aside.
Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes.
Thicken the sauce: Pour the prepared sauce mixture over the cooked chicken in the skillet. Bring the sauce to a simmer.
Stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken well, becoming sticky.
Assemble the bowls: Divide the cooked rice among serving bowls. Top the rice with the sticky sweet chili chicken.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.
Notes
For crispier chicken, you can lightly dust the chicken pieces with cornstarch before pan-frying.
If you prefer a spicier sauce, add 1/2 teaspoon of sriracha to the sauce mixture.
You can substitute chicken breasts for thighs, but thighs remain juicier.