Sweet Chili Chicken
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!
Servings: 6
Calories: 519kcal
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:
- In a bowl, mix sweet chili sauce, soy sauce, and cornstarch.
- Add chicken pieces, toss to coat, and let marinate for 15 minutes.
- While the chicken is marinating, make your rice!
Stove Top Rice:
- 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.
- 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.
- Set the pan over medium-high heat and bring the mixture to a gentle boil.
- Once boiling, give the rice a quick stir, reduce the heat to low, cover with a lid, and let simmer undisturbed for 15 minutes.
- After 15 minutes, turn off the heat. Keep the lid on and let the rice sit covered for 10 more minutes to finish steaming.
- After resting, fluff the rice gently with a fork and serve.
Instant Pot Rice:
- Rinse the jasmine rice under cold water using a fine mesh strainer until the water runs clear.
- 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).
- Secure the lid and set the valve to Sealing. Select Pressure Cook (or Manual) on High Pressure for 4 minutes.
- 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.
- Open the lid, fluff the rice gently with a fork, and serve warm.
Cook Chicken:
- In a large skillet, heat olive oil or butter over medium heat.
- 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.
- Remove and set aside.
Sauté Vegetables:
- In the same skillet, add 2 tbs of olive oil or butter to the skillet.
- Add diced red bell pepper and saute for about 5 minutes. It should begin to soften at this point but not completely.
- Next, add the broccoli to the pan and cook until soft, about another 5 minutes.
- Once vegetables are almost done, add in the garlic and ginger. Cook 1-2 minutes until the garlic is fragrant.
Combine & Serve
- Return chicken to the skillet and pour any remaining marinade over. Cook for an additional 2-3 minutes until heated through.
- Garnish with sesame seeds and green onions before serving.
- ENJOY!