Description
How to make sticky sweet chili parmesan chicken and rice with tender chicken, bold flavors, and perfectly cooked rice in one satisfying dish.
Ingredients
Scale
Chicken and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups jasmine rice, rinsed until water runs clear
- 3 cups low-sodium chicken broth
- 2 tbsp vegetable oil for cooking
Sweet Chili Sauce
- ½ cup sweet chili sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sriracha sauce, adjust to taste
- 3 cloves garlic, minced
Flavor Enhancers
- ¾ cup freshly grated Parmesan cheese
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions, sliced thin
- 1 tbsp sesame seeds for garnish
- 1 tsp fresh ginger, grated
- Salt and black pepper to taste
Instructions
- Prep Rice: Rinse jasmine rice until water runs clear, then combine with chicken broth in a medium saucepan. Bring to boil, reduce heat to low, cover and simmer 18 minutes until tender.
- Make Sauce: Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, sriracha, minced garlic, and grated ginger in a medium bowl until completely smooth and well combined.
- Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 6-8 minutes until golden brown and cooked through completely.
- Add Sauce: Pour the sweet chili sauce mixture over the cooked chicken and stir to coat evenly. Let it bubble and simmer for 2-3 minutes to develop flavors.
- Thicken Glaze: Stir the cornstarch slurry once more, then add to the pan. Cook 1-2 minutes while stirring constantly until sauce becomes glossy and thick enough to coat chicken.
- Finish Dish: Remove from heat and immediately stir in half the Parmesan cheese. Serve over fluffy rice and garnish with remaining cheese, green onions, and sesame seeds for perfect presentation.
Notes
- Don’t skip rinsing the rice or it will become gummy instead of fluffy.
- Chicken thighs stay more tender than breasts and won’t dry out if slightly overcooked.
- Stir cornstarch slurry right before adding to prevent lumps in the sauce.
- Sauce will thicken as it cools, so don’t worry if it seems thin at first.
- Leftovers taste even better the next day as flavors meld together beautifully.
- Toast sesame seeds in a dry pan for extra nutty flavor and crunch.
Allergy Information: Dairy, Soy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g