Sweet & Spicy Chili Chicken
Crispy chicken is tossed in a creamy, sweet, and spicy chili sauce. It's served over savory poblano pepper rice and topped with crunchy peanuts. Made with cooked jasmine rice.
30 mins
4 servings
Ingredients
- 1 ½ pounds Chicken Breast, cut into bite-size pieces
- ¼ cup Cornstarch
- 2 cloves of Garlic, minced
- 1 Poblano Pepper
- 1 Shallot, small, minced (about 2-3 Tbsp)
- 1 ¼ cups Jasmine Rice, cooked
- 2 tablespoons Mayonnaise
- 1 tablespoon Sambal Oelek
- 3 tablespoons Sweet Chili Sauce
- Black Pepper, to taste
- 1 tablespoon Vegetable Oil, for the rice
- 2 tablespoons Vegetable Oil, for searing the chicken
- 3 tablespoons Peanuts (Roasted)
- Salt, to taste
Directions
- Prepare your ingredients and sauce. Thinly slice 1 Poblano Pepper, discarding the stem and seeds. In a small bowl, whisk together 2 tablespoons mayonnaise, 3 tablespoons sweet chili sauce, and 1 tablespoon sambal oelek. Tip: Adjust the sambal to your preferred spice level.
- Make the poblano rice. Heat 1 tablespoon vegetable oil in a nonstick pan over medium-high heat. Add the minced garlic and shallot and cook until fragrant, then add the sliced poblano and cook for 2-3 minutes until softened. Add the cooked jasmine rice (1 1/4 cups), breaking it up with a spoon, and cook for another 2-3 minutes until heated through. Season with salt and black pepper to taste and transfer to a serving bowl.
- Cook the crispy chicken. Pat the 1 1/2 pounds chicken breast dry and toss in 1/4 cup cornstarch until evenly coated. Heat 2 tablespoons vegetable oil in the same pan over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown and crispy on one side.
- Finish and serve. Flip the chicken and cook, stirring, for another 3-4 minutes until cooked through. Turn off the heat, transfer the chicken to the sauce bowl, and toss to coat. Serve the sauced chicken over the poblano rice and garnish with 3 tablespoons of roasted peanuts.
