Description
A delicious sweet chili chicken served over fluffy jasmine rice with colorful veggies and garnished with green onions and sesame seeds.
Ingredients
Scale
- 1 lb chicken breast (diced into bite-sized pieces)
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic powder
- 0 tsp paprika
- salt and black pepper (to taste)
- 2 cups jasmine rice (cooked (or brown rice))
- 1 cup broccoli (steamed)
- 1 red bell pepper (sliced)
- 1 carrot (shredded)
- 0 cucumber (sliced)
- sesame seeds (for garnish)
- green onions (sliced, for garnish)
- lime wedges (for serving)
Instructions
- Remove diced chicken from refrigerator about 15 minutes before cooking. Season generously with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium heat until it shimmers slightly.
- Add seasoned chicken to the hot pan in a single layer. Cook undisturbed for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Pour sweet chili sauce and soy sauce over the cooked chicken. Toss continuously for 2-3 minutes until sauce reduces and creates a glossy, sticky coating.
- Divide cooked jasmine rice between serving bowls, creating a fluffy base.
- Arrange steamed broccoli, sliced bell pepper, shredded carrot, and cucumber slices in colorful sections around each bowl.
- Top each bowl with warm, glazed sweet chili chicken.
- Garnish with sesame seeds and sliced green onions. Serve with lime wedges on the side.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- You can substitute jasmine rice with brown rice if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg