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Sticky Sweet Chili Chicken Skillet with Rice

Close-up of Sticky Sweet Chili Chicken Skillet pieces coated in dark glaze served over white rice, garnished with green onions and sesame seeds.
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Prepare a quick, flavorful sweet and spicy glazed chicken entirely in one skillet, served over steamed rice for an easy weeknight meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup sweet chili sauce
  • 1/4 cup honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha (optional, for extra heat)
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • Cooked white or brown rice, for serving
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Season the cut chicken pieces lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
  3. In a small bowl, whisk together the soy sauce, sweet chili sauce, honey, rice vinegar, minced ginger, minced garlic, and sriracha, if using.
  4. In a separate small bowl, whisk the cornstarch with the 1/4 cup of water until smooth to create a slurry.
  5. Pour the sauce mixture into the hot skillet. Bring the sauce to a simmer over medium heat, stirring constantly.
  6. Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes.
  7. Return the cooked chicken to the skillet. Toss the chicken pieces gently until they are completely coated in the sticky glaze. Cook for 1 minute to heat through.
  8. Serve the sticky sweet chili chicken immediately over bowls of hot, cooked rice. Garnish with sliced green onions and sesame seeds.

Notes

  • For less spice, reduce or omit the sriracha. For more spice, add a pinch of red pepper flakes to the sauce mixture.
  • Jasmine rice pairs well with this Asian-inspired flavor profile.
  • You can add 1 cup of sliced bell peppers or broccoli florets to the skillet after removing the chicken and cook them until tender-crisp before adding the sauce.

Nutrition

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