Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked rice
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- Sesame seeds, for garnish
Instructions
- In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic powder, and red pepper flakes (if using).
- Pour the sauce over the cooked chicken and cook until the sauce has thickened and coats the chicken, about 2-3 minutes.
- Divide the cooked rice among four bowls. Top with the sweet chili chicken, shredded carrots, chopped cucumber, green onions, and cilantro.
- Garnish with sesame seeds and serve immediately.
Notes
For a spicier kick, add more red pepper flakes. Store leftover chicken separately from the rice and vegetables in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or microwave before serving. You can substitute the chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg