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Easy Sweet Chili Chicken & Rice - A Fast, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • Sweet chili sauce: 1/2 cup (Thai-style, not too spicy)
  • Soy sauce: 2 tablespoons (low-sodium preferred)
  • Rice vinegar or lime juice: 1 tablespoon
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Ginger: 1 teaspoon fresh grated (or 1/4 teaspoon ground)
  • Cornstarch: 2 teaspoons (optional, for thicker sauce)
  • Neutral oil: 1–2 tablespoons (canola, avocado, or vegetable)
  • Cooked rice: 4 cups (jasmine, basmati, or brown rice)
  • Veggies (optional but great): 1 red bell pepper, 1 cup snap peas or broccoli florets, 2 green onions
  • Sesame seeds and lime wedges: For serving (optional)
  • Fresh cilantro: A small handful, chopped (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry. Cut into bite-size pieces (about 1-inch). This helps it cook quickly and evenly.
  2. Mix the sauce: In a bowl, stir together the sweet chili sauce, soy sauce, and rice vinegar or lime juice. Add garlic and ginger. If you like a thicker, clingier glaze, whisk in cornstarch until smooth.
  3. Quick marinade (optional but recommended): Toss the chicken with 3 tablespoons of the sauce and let it sit for 10–15 minutes while you prep veggies and rice. Reserve the rest of the sauce for cooking.
  4. Cook the rice: If you don’t have leftover rice, start a fresh pot. Jasmine is excellent here. Keep it warm and fluffy.
  5. Stir-fry the veggies: Heat 1 teaspoon oil in a large skillet over medium-high. Add bell pepper and snap peas or broccoli. Cook 2–3 minutes until crisp-tender. Transfer to a plate.
  6. Sear the chicken: Add 1 tablespoon oil to the same pan. Add chicken in a single layer (work in batches if needed). Let it sear undisturbed for 2 minutes, then stir and cook another 3–4 minutes until nearly cooked through.
  7. Add the sauce: Pour in the remaining sauce. Toss to coat. Let it bubble for 1–2 minutes until glossy and slightly thickened. If it thickens too fast, splash in a tablespoon of water. If it’s too thin, simmer another minute.
  8. Combine and finish: Return veggies to the pan. Toss everything together. Taste and adjust with a splash of soy for salt or a squeeze of lime for brightness. Sprinkle green onions and sesame seeds if using.
  9. Serve: Spoon the sweet chili chicken over warm rice. Garnish with cilantro and extra lime wedges.