Description
A vibrant and flavorful rice bowl featuring crispy chicken tossed in a sweet and spicy chili glaze, served with fresh vegetables over fluffy jasmine rice.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 cups jasmine rice, cooked according to package directions
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 cup snap peas, trimmed
1/2 cup sweet chili sauce
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
2 green onions, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Instructions
Step 1: In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
Step 3: Remove the chicken from the skillet and set aside. In the same skillet, add the bell pepper and snap peas. Sauté for 3-4 minutes until they are bright and crisp-tender.
Step 4: In a small jar or bowl, whisk together the sweet chili sauce, soy sauce, and grated ginger.
Step 5: Add the chicken back into the skillet with the vegetables. Pour the sauce over the mixture and toss for 1-2 minutes until the sauce has thickened and everything is well-coated.
Step 6: Divide the cooked rice among four bowls. Top with the sweet chili chicken and vegetable mixture. Garnish with green onions and sesame seeds.
Notes
For an extra crispy texture, you can deep fry the chicken instead of pan-searing. Ensure the rice is hot when serving for the best experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Cuisine: Asian-fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 18g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
