Crispy chicken coated in a sweet chili glaze, served over fluffy rice and topped with fresh vegetables, herbs, and crunchy nuts. A quick, vibrant, and flavorful meal in one bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1 lb boneless, skinless chicken thighs or breasts
2 tbsp soy sauce
1 tsp grated ginger
2 garlic cloves, minced
1 tsp sugar
1/3 cup cornstarch
2 tbsp neutral oil (vegetable or canola)
1/3 cup sweet chili sauce
3 cups cooked jasmine rice
1 cup sliced cucumber
1 cup shredded carrots
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
1/4 cup toasted chopped peanuts
Lime wedges for serving
Instructions
-
Combine soy sauce, garlic, ginger, and sugar in a bowl. Add chicken and marinate for 20 minutes.
-
Cook rice and prepare vegetables and herbs while the chicken marinates.
-
Coat the chicken in cornstarch.
-
Heat oil in a skillet over medium-high heat. Cook chicken 6–8 minutes until golden and cooked through.
-
Reduce heat, add sweet chili sauce, and stir to coat chicken. Let it simmer 1–2 minutes.
-
Divide rice into bowls. Top with chicken, vegetables, herbs, and peanuts. Serve with lime wedges.