Description
A flavorful dish featuring tender chicken thighs in a sweet chili sauce, served over rice for an easy weeknight meal.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1 cup uncooked jasmine rice
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 green onions, for garnish
- Salt and pepper to taste
- Optional: Fresh cilantro for garnish
Instructions
- Prepare the rice: Rinse 1 cup of jasmine rice under cold water, then cook according to package instructions. Set aside and keep warm.
- Marinate the chicken: In a bowl, combine 2 lbs of chicken thighs with 1/2 cup sweet chili sauce, 1/4 cup soy sauce, 2 tablespoons minced garlic, and 1 tablespoon grated ginger. Let it marinate for 15 minutes.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-7 minutes per side until browned and cooked through (internal temperature 165°F).
- Add vegetables: In the same skillet, add sliced red bell pepper and onion. Stir-fry for 3-4 minutes until softened.
- Combine and serve: Mix the chicken back into the skillet with the vegetables. Serve over the cooked rice, garnished with green onions and fresh cilantro if desired.
Notes
For a spicier version, add red pepper flakes to the marinade. This recipe is great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 28g