Crispy Sweet Chili Chicken & Brown Rice
Bite-sized pieces of crispy, seasoned chicken breasts tossed in a sweet but spicy chili sauce, beautifully combining savory, sweet, and tangy flavors to your dish. This Sweet Chili Chicken recipe will have you running for seconds.
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
Save a step and prepare the sauce the night before to allow time for all the spices to meld together for an even more flavor packed dish.
Storage: If you have any leftovers of the sweet chili chicken, store it in an airtight container in the refrigerator, separate from the rice (if possible). The chicken will last up to 3-4 days. Rice is best made fresh but will last up to 1-2 days in the refrigerator.