Sweet Chili Chicken with Rice | Easy and Homemade

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If you’re craving a flavorful, saucy, and slightly spicy dinner that comes together quickly and tastes better than takeout, then you will enjoy this sweet chili chicken dinner recipe! Tender chunks of chicken are marinated in a sweet chili sauce mixture, then pan-seared to golden perfection and tossed with sautéed veggies, garlic and ginger. Paired with fluffy jasmine rice, this will make for an easy weeknight meal!

Whether you’re meal prepping for the week or feeding a hungry family, this sweet chili chicken recipe is both nourishing and satisfying. Plus, it uses simple pantry ingredients and comes together in under 45 minutes from start to finish!

If you enjoy meals like this one, be sure to try my buttermilk fried chicken sandwich, creamy Hawaiian macaroni salad, or even my homestead-inspired buttermilk fried rabbit and stovetop ranch rabbit recipes. They all are homemade meals you can feel good about.

Why You’ll Love This Sweet Chili Chicken Recipe

  • Easy to Make: No complicated steps or ingredients here! Just marinate, cook, and combine.
  • Customizable: Swap out veggies or adjust the spice level to suit your family’s taste.
  • Healthier than Takeout: Made with whole ingredients and minimal processed additives.
  • One-Pan Dinner: Less cleanup and more flavor.
  • Naturally gluten-free: Just make sure to use a certified gluten-free soy sauce or tamari.

Ingredients You’ll Need

For the Chicken:

  • 2 pounds chicken breast, cut into bite-sized pieces
  • 1 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 4 tablespoons butter or olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 red bell pepper, diced
  • 1 cup broccoli florets
  • 1 teaspoon mineral salt (I recommend Redmond Real Salt)
  • 1/4 teaspoon black pepper
  • Sesame seeds (optional, for garnish)
  • Green onions, sliced (for garnish)

For the Rice:

  • 1 cup jasmine rice
  • 1 cup chicken broth
  • 1 cup water
  • 1 teaspoon mineral salt
  • Butter or oil (optional)

How to Make Jasmine Rice (2 Ways)

A close-up shot of uncooked rice grains in a speckled white bowl on a matching plate.

1. Stove Top Method:

  1. Rinse the jasmine rice under cold water in a fine mesh strainer until the water runs clear.
  2. In a saucepan, combine the rinsed rice, 1 cup chicken broth, 1 cup water, and salt.
  3. Bring to a gentle boil over medium-high heat.
  4. Stir once, reduce heat to low, cover, and simmer for 15 minutes.
  5. Turn off heat and let it steam (still covered) for 10 minutes. This helps to keep the Rice from sticking to the bottom.
  6. Fluff with a fork and serve warm.

2. Instant Pot Method:

  1. Rinse the rice thoroughly under cold water.
  2. Add rice, 1 cup chicken broth, 1 cup water, and salt to the Instant Pot.
  3. Pressure cook on low pressure for 12 minutes or select the Rice button on your instant pot.
  4. Venting pressure manually.
  5. Fluff the rice with a fork and keep warm.

Step-by-Step: How to Make Sweet Chili Chicken

1. Marinate the Chicken

In a large bowl, combine the sweet chili sauce, soy sauce, and cornstarch. Add the chicken pieces and toss to coat. Let it sit for at least 15 minutes while you cook the rice.

Tip: You can marinate the chicken ahead of time for even more flavor. Refrigerate up to 24 hours in advance.

2. Cook the Chicken

Heat 2 tablespoons of butter or olive oil in a large skillet over medium heat. Add the marinated chicken pieces and cook, stirring often, until browned and fully cooked—about 7–10 minutes. Remove the chicken and set it aside.

3. Sauté the Veggies

In the same skillet, add another 2 tablespoons of butter or oil. Toss in the diced bell pepper and cook for 5 minutes. Add the broccoli florets and continue cooking for another 5 minutes, until vegetables are softened but still bright.

Now stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant.

4. Combine Everything

Return the cooked chicken to the pan and pour over any extra marinade. Stir everything together and cook for another 2–3 minutes until heated through and saucy.

5. Serve and Garnish

Serve hot over your fluffy jasmine rice. Garnish with a sprinkle of sesame seeds and chopped green onions for an added pop of flavor and color.

Tips for the Best Sweet Chili Chicken

  • Use chicken thighs for juicier meat: Breast is lean, but thighs are more forgiving and flavorful.
  • Double the sauce: Love things extra saucy? Double the marinade and reserve half to add when combining everything at the end.
  • Spice it up: Add red pepper flakes or a dash of sriracha if you like heat.
  • Meal prep friendly: This reheats beautifully for lunch the next day.

FAQ: Sweet Chili Chicken

What is sweet chili sauce made from?

Sweet chili sauce is a Thai condiment typically made from red chili peppers, sugar, vinegar, garlic, and salt. It has a sweet, tangy, and slightly spicy flavor.

Can I make this dish ahead of time?

Yes! You can prep the chicken and veggies in advance. Cooked leftovers store well in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

Is sweet chili chicken spicy?

This recipe has a mild spice level due to the sweet chili sauce. If you’re sensitive to heat, check the label on your sauce brand, some are spicier than others.

What can I serve with sweet chili chicken besides rice?

Try it with:

  • Cauliflower rice for a low-carb option
  • Noodles
  • Quinoa
  • Stir-fried greens like bok choy or kale

Final Thoughts

This homemade sweet chili chicken is better than any takeout! It’s packed with bold flavor, easy to prepare, and wholesome enough to serve to your whole family. From the saucy chicken to the perfectly cooked rice and crisp-tender veggies, it’s a dish that will hit every craving.

Serve it up on busy weeknights, meal prep it for the week ahead, or add it to your monthly dinner rotation, you won’t be disappointed!

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Sweet Chili Chicken

Sweet Chili Chicken

Yield: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This sweet chili chicken is the perfect blend of sweet, savory, and a little spicy! Tender chicken breast is marinated in a flavorful sweet chili sauce, stir-fried with fresh garlic, ginger, and colorful veggies, then served over fluffy jasmine rice. It’s a quick, better-than-takeout meal your whole family will love—perfect for busy weeknights or weekend meal prep!

Ingredients

For the Chicken

  • 2 pound chicken breast (cut into bite-sized pieces)
  • 1 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 4 tbsp butter or olive oil
  • 1 tbsp minced garlic
  • 1 tsp ginger (minced)
  • 1 red bell pepper (diced)
  • 1 cup broccoli florets
  • 1 tsp mineral salt
  • 1/4 tsp pepper
  • Sesame seeds (optional)
  • Green onions (sliced, for garnish)

For the Rice

  • 1 cup jasmine rice
  • 1 cup chicken broth
  • 1 cup water
  • 1 tsp mineral salt (I like Redmond's)

Instructions

Marinate Chicken:

  1. In a bowl, mix sweet chili sauce, soy sauce, and cornstarch.
  2. Add chicken pieces, toss to coat, and let marinate for 15 minutes.
  3. While the chicken is marinating, make your rice!

Stove Top Rice:

  1. Place the jasmine rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
  2. In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1 cup chicken broth, 1 cup water, and salt (if using). Add butter or oil if desired.
  3. Set the pan over medium-high heat and bring the mixture to a gentle boil.
  4. Once boiling, give the rice a quick stir, reduce the heat to low, cover with a lid, and let simmer undisturbed for 15 minutes.
  5. After 15 minutes, turn off the heat. Keep the lid on and let the rice sit covered for 10 more minutes to finish steaming.
  6. After resting, fluff the rice gently with a fork and serve.

Instant Pot Rice:

  1. Rinse the jasmine rice under cold water using a fine mesh strainer until the water runs clear.
  2. Pour the rinsed rice into the Instant Pot. Add 1 cup chicken broth, 1 cup water, salt (if using), and butter or oil (optional for added richness and to prevent sticking).
  3. Secure the lid and set the valve to Sealing. Select Pressure Cook (or Manual) on High Pressure for 4 minutes.
  4. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure.
  5. Open the lid, fluff the rice gently with a fork, and serve warm.

Cook Chicken:

  1. In a large skillet, heat olive oil or butter over medium heat.
  2. Add marinated chicken and cook until browned and cooked through, about 7-10 minutes. Stir frequently to prevent the sauce from burning on the bottom of the pan.
  3. Remove and set aside.

Sauté Vegetables:

  1. In the same skillet, add 2 tbs of olive oil or butter to the skillet.
  2. Add diced red bell pepper and saute for about 5 minutes. It should begin to soften at this point but not completely.
  3. Next, add the broccoli to the pan and cook until soft, about another 5 minutes.
  4. Once vegetables are almost done, add in the garlic and ginger. Cook 1-2 minutes until the garlic is fragrant.

Combine & Serve

  1. Return chicken to the skillet and pour any remaining marinade over. Cook for an additional 2-3 minutes until heated through.
  2. Garnish with sesame seeds and green onions before serving.
  3. ENJOY!

Notes

  • Marinate in Advance: For even deeper flavor, marinate the chicken for up to 24 hours in the fridge.
  • Use Chicken Thighs: Feel free to substitute chicken breast with boneless, skinless thighs for a juicier result.
  • Rice Options: Jasmine rice is light and aromatic, but you can also serve this dish with brown rice, cauliflower rice, or rice noodles.
  • Vegetable Swaps: Don’t have red bell pepper or broccoli? Use what you have—snap peas, carrots, zucchini, or mushrooms all work well.
  • Sauce Tip: Love it saucy? Double the marinade and reserve half to add at the end for extra coating.
  • Storage: Leftovers store well in an airtight container for up to 3 days. Reheat in a skillet or microwave until warmed through.

    • Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 519Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 150mgSodium: 1420mgCarbohydrates: 38gFiber: 2gSugar: 24gProtein: 50g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Ashley Nicole
    Category: Dinner

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