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Sticky Sweet Chili Chicken Skillet with Rice

Close-up of Sticky Sweet Chili Chicken Skillet pieces coated in dark glaze, served over white rice and garnished with green onions and sesame seeds.

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Prepare a quick, flavorful weeknight dinner using this one-pan method for sweet and spicy glazed chicken served over rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 2 cups cooked white rice
  • 2 green onions, sliced, for garnish
  • 1 teaspoon sesame seeds for garnish

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes.
  3. Add the minced garlic and ground ginger to the skillet and cook for 1 minute until fragrant.
  4. In a small bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, and rice vinegar. Pour this mixture over the chicken in the skillet.
  5. Bring the sauce to a simmer. Cook for 2 minutes, stirring occasionally.
  6. Whisk the cornstarch slurry again and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens and becomes sticky, about 1 minute.
  7. Reduce the heat to low and let the chicken coat completely in the glaze.
  8. Serve the sticky sweet chili chicken immediately over the cooked white rice. Garnish with sliced green onions and sesame seeds.

Notes

  • For an easier cleanup, you can use pre-cooked or microwaveable rice.
  • If you prefer a spicier flavor, add 1/2 teaspoon of red pepper flakes with the garlic and ginger.
  • Ensure the sauce simmers before adding the cornstarch slurry for best thickening results.

Nutrition