Ingredients for Sweet Chili Chicken With Rice
- Fresh Ginger
- Garlic Cloves
- Fresh Lemongrass
- Sweet Chili Sauce
- Lime Juice
- 3 tbsp chopped coriander (plus extra for garnish)
- Chicken Breasts
- Long Grain White Rice
- 1/2 cup water + 2 tbsp water
- Instant Chicken Bouillon Granules
- 1 tbsp cornstarch
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How to Make Sweet Chili Chicken With Rice
- Marinate chicken: In a bowl, whisk together 1 tbsp grated ginger, 2 cloves minced garlic, 1 tsp lemongrass paste (or 1 tbsp fresh, finely chopped), 1/4 cup sweet chili sauce, 2 tbsp chicken juice, and 3 tbsp chopped coriander. Add 1 lb boneless, skinless chicken thighs, toss to coat, cover, and refrigerate for at least 3 hours, or preferably overnight.
- Cook chicken: Remove chicken from marinade, reserving the marinade. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through (about 5-7 minutes per side). Slice chicken thickly.
- Prepare rice: While chicken cooks, prepare 1 cup of rice according to package directions. Stir in 1 tbsp chopped coriander after cooking.
- Make the sauce: In a small bowl, whisk together 2 tbsp of water and 1 tbsp cornstarch until smooth. In a saucepan, combine the remaining marinade, 1/2 cup chicken stock, and 1/4 cup water. Bring to a boil, reduce heat, and simmer. Slowly whisk in the cornstarch mixture until the sauce thickens.
- Cook Bok Choy (optional): While the sauce simmers, stir-fry 1 bunch of bok choy in 1 tbsp oil until wilted and tender-crisp (about 3-5 minutes).
- Assemble and serve: Serve sliced chicken over rice. Drizzle generously with the thickened sauce. Garnish with extra coriander leaves and serve immediately. Enjoy alongside the sauced bok choy, if using.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
1g
Fat
19g
Carbs
11g
