Sweet Chili Chicken With Asian Vegetable Rice

Name: Sweet Chili Chicken With Asian Vegetable Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup soy sauce; 2 tablespoons seasoned rice vinegar; 1/4 cup chopped fresh cilantro; 2 tablespoons minced ginger; 2 tablespoons minced garlic; 6 boneless skinless chicken breasts; 3/4 cup Thai sweet chili sauce (Mae Ploy or Sriracha with a little honey or brown sugar added); Asian Vegetable Rice; 1 1/2 cups jasmine rice; 3 tablespoons seasoned rice vinegar; 2/3 cup grated carrot; 2/3 cup diagonally sliced sugar snap pea (optional); 1/3 cup diced red bell pepper; 2 tablespoons black sesame seeds; 1/2 teaspoon salt (to taste); 2 green onions, thinly sliced diagonal

Servings: persons

1/3 cup soy sauce
2 tablespoons seasoned rice vinegar
1/4 cup chopped fresh cilantro
2 tablespoons minced ginger
2 tablespoons minced garlic
6 boneless skinless chicken breasts
3/4 cup Thai sweet chili sauce (Mae Ploy or Sriracha with a little honey or brown sugar added)
Asian Vegetable Rice
1 1/2 cups jasmine rice
3 tablespoons seasoned rice vinegar
2/3 cup grated carrot
2/3 cup diagonally sliced sugar snap pea (optional)
1/3 cup diced red bell pepper
2 tablespoons black sesame seeds
1/2 teaspoon salt (to taste)
2 green onions, thinly sliced diagonal

1
In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
2
Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
3
Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
4
Slice chicken diagonally and serve over rice. Sprinkle green onions over top.

746

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup soy sauce, 2 tablespoons seasoned rice vinegar, 1/4 cup chopped fresh cilantro, 2 tablespoons minced ginger, and more.

Yes, Sweet Chili Chicken With Asian Vegetable Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!