So, Let Me Tell You About Sweet Chili Chicken Night
You know those evenings when you just want dinner to go smoothly? Yeah, I’ve had my fair share of kitchen chaos, like that time I tried to flambé (big mistake, don’t ask). But honestly, this Sweet Chili Chicken recipe with rice option is my secret weapon for when I want maximum flavor, minimum hassle. My friend Sophie first made it for me after a long, rainy Tuesday, and now it’s become our little midweek tradition. There’s something about sweet chili sauce bubbling away that makes the whole house smell like you’ve got your act together, even if the laundry’s still in the basket (guilty as charged!).
Why You'll Love This (Or At Least, Why I Do!)
I pull this recipe out whenever I need to win back some kitchen confidence, or if the family’s hinting they’re bored of “the usual.” My crowd goes wild for it (even my picky teen who acts allergic to anything green). Plus, and this is huge for me, the clean-up isn’t soul-destroying. If you ever get frustrated with sticky sauces burning to the pan, trust me, I’ve been there — but this one is surprisingly forgiving. And if you forget to marinate? No one ever seems to notice!
What You'll Need (And What I Swap In A Pinch)
- Chicken breast (about 500g, but thighs work too — juicier, actually, but use what’s in the freezer)
- Sweet chili sauce (I’m partial to Mae Ploy, but seriously, any brand — or make your own if you’re feeling fancy)
- 2 cloves garlic (or a big spoon of the pre-chopped jar stuff; my gran would roll her eyes, but it works)
- 1 tablespoon soy sauce (sometimes I splash a little extra in, just because...)
- 1 teaspoon ginger (fresh is best, but powder’s fine if that’s all you’ve got)
- Rice (jasmine, basmati, or the microwave packets when time’s running out — no shame)
- Veggies (bell peppers, broccoli, snap peas, whatever needs using up in the fridge)
- Green onions & sesame seeds (for garnish, but honestly, I forget half the time and nobody complains)
How I Actually Make It (With the Occasional Shortcut!)
- First, chop up your chicken into bite-sized hunks. I try for uniform, but let’s be real, they always end up wonky.
- In a big bowl (or even a zip bag if you hate dishes), toss chicken with garlic, ginger, soy sauce, and just enough chili sauce to coat. If you remember, let it marinate for 15 minutes. If not... straight in the pan, it’s fine.
- Heat a splash of oil (I use canola, but whatever you’ve got) in a large skillet or wok. Get it nice and hot; you want the chicken to sizzle when it hits the pan.
- Throw in the chicken. Don’t move it around too much at first — let it get a bit of color. This is where I usually sneak a tiny bite (food safety police, look away.)
- Once it’s mostly cooked (takes about 5-7 minutes, depending how big you cut it), add your veggies. Honestly, don’t stress about the order — just chuck them in.
- Splash in a bit more sweet chili sauce, plus a spoonful of water if things look sticky. Turn the heat to medium and let everything get glossy and delicious. If it looks weird, don’t panic — it always comes together at the end.
- Meanwhile, cook your rice however you like. I usually just rinse, add double the water, and simmer — but use those microwave packets if life’s too short.
- Serve chicken mix over rice, sprinkle with green onions and sesame seeds if you’re feeling posh. Or just dig in, no garnish required!
Notes From My (Messy) Kitchen
- If your sauce seems too thin, just let it bubble a bit longer. Or... on second thought, toss in a slurry of cornstarch and water, but I rarely bother unless it’s for company.
- I think this actually tastes better the next day, cold, straight from the fridge. Not that I’m advocating midnight snacking... but I totally am.
- If you’re out of soy sauce, a dash of Worcestershire kinda works. Not authentic, but hey, it’s tasty.
Stuff I've Tried (Some Winners, Some... Not So Much)
- Once swapped honey for chili sauce. Nope. Too sweet. The dog wouldn’t even beg for scraps.
- Broccoli and snap peas are my veggie go-tos, but zucchini is weirdly good. Carrots? Meh, but maybe that’s just me.
- I tried this with tofu for my veggie cousin. Needed way more sauce, but actually not bad.
Do You Really Need Fancy Equipment?
I love my nonstick wok, but honestly, a big frying pan’s just fine. Cast iron if you’re feeling rustic. Don’t have a rice cooker? Old saucepan with a lid does the job (just don’t forget it’s on, like I did — that smell lingers for days!).
How to Store It (If You Somehow Have Leftovers)
Chuck any extras in a sealable container and pop it in the fridge. Keeps for 2–3 days, though honestly, in my house it never lasts more than a day! Reheats well in the microwave, just add a splash of water so it doesn’t dry out. Rice gets a bit clumpy, but nothing a fork can’t fix.
My Favorite Ways to Serve This
I like piling the chicken high on fluffy jasmine rice with a squeeze of lime over the top — adds a bit of zing. Sometimes I make a quick cucumber salad on the side (just toss sliced cukes with vinegar, sugar, and a pinch of salt — boom, done). My partner swears by a fried egg on top — very Southeast Asian, very satisfying.
Things I Wish Someone Had Told Me (Pro Tips, Kind Of)
- Don’t rush the browning step. I once cranked the heat and ended up with sad, rubbery chicken. Not my finest hour.
- If the sauce tastes flat, add a splash of lime or lemon. I thought this was silly until I tried it, now I’m a convert.
- Slice your veggies a bit chunkier than you think — they shrink more than you’d expect.
Real Questions I’ve Gotten (Yes, Even the Weird Ones!)
- Can I use frozen chicken? Technically, sure, but defrost it first or it’ll cook unevenly and get all watery. Trust me, I’ve tried.
- Is there a way to make it spicier? Oh, definitely! Add a squirt of Sriracha or a chopped fresh chili. My family’s a bunch of spice wimps though, so I usually keep it mild.
- What rice is best? Basmati, jasmine, even leftover takeout rice works. I’ve even done it with quinoa (don’t tell my mother-in-law).
- Can I double the recipe? Yup, just use a big enough pan! Or make it in two batches if you’re feeding a crowd.
- Do you have a favorite sweet chili sauce? I usually go with one of these, but really, any that’s not too syrupy will work. Homemade is fun if you’ve got the time.
And before I forget, if you’re looking for a good rice cooking tip, this guide saved me from many a sticky disaster. Anyway, hope this helps — may your chicken be saucy, your rice fluffy, and your kitchen only a little bit messy!
Ingredients
- 500g boneless, skinless chicken breast, cut into bite-sized pieces
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 2 cups cooked white rice (optional, for serving)
- Salt and pepper to taste
Instructions
-
1Season the chicken pieces with salt and pepper.
-
2Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
-
3Add minced garlic and sliced red bell pepper to the skillet. Stir-fry for 2-3 minutes until fragrant and the pepper is slightly tender.
-
4Pour in the sweet chili sauce and soy sauce. Toss to coat the chicken and vegetables evenly. Cook for another 3-4 minutes until the sauce thickens slightly.
-
5Remove from heat and sprinkle with chopped green onions. Serve hot over cooked white rice if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!