If you’re craving something that’s both crispy, sweet yet a little bit spicy, this Crispy Sweet Chili Chicken & Brown Rice is about to become your new favorite dinner. Think golden, crunchy chicken tossed in a glossy, sticky sweet chili glaze, all served over a bed of hearty brown rice that soaks up every last drop of flavor. It’s the perfect mix of comfort food and takeout vibes—but made right in your own kitchen. Bonus: it’s better (and healthier!) than takeout!
This recipe is easy enough for a weeknight, yet impressive enough to serve guests. And let me tell you, my harshest critic (my lovely husband), who is not the biggest fan of chicken, could NOT stop ranting & raving about how good this dish was. I was as surprised as I was pleased, because as any chef knows – that’s the highest of compliments from a picky eater lol.
Kelly’s Kitchen Tip’s
- This dish can be paired with any type of rice you prefer – white, jasmine, the choices are endless! Or if you’re more of a noddle person, pair with your favorite chow mien or ramen (my husband paired his with a package of spicy Buldak ramen and he was OBSESSED!)
- Don’t overcrowd the pan – Fry the chicken in batches if needed to keep it crispy and avoid steaming. I split mine into 2 batches when frying & kept the second batch waiting in the fridge while I worked on the first batch.
- Customize the heat – Sweet chili sauce is mild, but with the added sriracha & red pepper flakes, it kicks the heat up. If you prefer less spice, feel free to leave these out.
- Make it a meal prep hero – This dish reheats beautifully and stays flavorful, making it perfect for prepping lunches for the week. Double the recipe for a second meal prepped batch.
- Swap the protein – Not a fan of chicken? This recipe also works great with tofu, shrimp, or even cauliflower! **Cooking times may vary.
Crispy Sweet Chili Chicken & Brown Rice
Equipment
- Large Skillet
Ingredients
Chicken
- 2 boneless, skinless chicken breasts about 1 lb
- 1/4 cup cornstarch
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp canola oil for frying purposes
Sweet Chili Sauce
- 1/4 cup Thai sweet chili sauce
- 2 tbsp soy sauce
- 2 tsp sriracha sauce
- 1 tsp garlic, minced
- 1/2 tsp ground ginger
- 1/4 tsp crushed red pepper flakes
- 1 tbsp honey
- 2 cups cooked brown rice for serving
- 1 tbsp green onions, chopped for garnish
Instructions
- Fill your large pot of gently salted water for the rice and prepare according to package directions. While waiting for the water to boil + your rice to cook; Gently pat the chicken dry with a paper towel and cut each chicken breast into roughly ½-inch cubes.
- In a large bowl, mix cornstarch, paprika, salt, and pepper until well combined. Add in the chicken and toss until all pieces are evenly coated with the mix.
- In a large, nonstick skillet over medium-high heat, add 3 tbsp of canola oil. Once hot, add the chicken to the pan and cook evenly until golden brown on all sides (about 5-7 minutes, flipping halfway through). Transfer the chicken to a plate and tin foil tent to keep warm as you prepare the sauce next.
- Drain off the fry oil and in the same skillet, add the 1/4 cup Thai sweet chili sauce, 2 tbsp soy sauce, 2 tsp sriracha, 1 tsp garlic, ginger, 1/4 tsp crushed red pepper flakes, and 1 tbsp honey. Stir together and cook over medium heat until heated through.
- Add the cooked chicken back into the skillet and toss until evenly coated in the sweet chili sauce. Finely chop your green onions into thin rounds.
- Serve over a bed of cooked brown rice, garnish with chopped green onions and enjoy!
Notes
2 responses to “Easy Sweet Chili Chicken Dinner: Crispy & Delicious”
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I was a bit skeptical as I’m not the biggest chicken fan BUT, this was absolutely incredible!!! Hands down one of my new favorite meals. Not to mention it’s super easy to make & budget friendly!
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I’m thrilled to hear it’s become a new household favorite! Thank you for taking the time to comment🤗
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