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
2 servings
Ingredients
- ¾ pound Chicken Breast, cut into bite-size pieces
- 2 tablespoons Cornstarch
- 1 clove of Garlic, minced
- ½ Poblano Pepper
- ½ Shallot, small, minced (about 2-3 Tbsp)
- ½ cup + 2 tablespoons Jasmine Rice, cooked
- 1 tablespoon Mayonnaise
- 1 ½ teaspoons Sambal Oelek
- 1 ½ tablespoons Sweet Chili Sauce
- Black Pepper, to taste
- 1 ½ teaspoons Vegetable Oil, for the rice
- 1 tablespoon Vegetable Oil, for searing the chicken
- 1 ½ tablespoons Peanuts (Roasted)
- Salt, to taste
Directions
- Prepare your ingredients and sauce. Thinly slice ½ Poblano Pepper, discarding the stem and seeds. In a small bowl, whisk together 1 tablespoon mayonnaise, 1 ½ tablespoons sweet chili sauce, and 1 ½ teaspoons sambal oelek. Tip: Adjust the sambal to your preferred spice level.
- Make the poblano rice. Heat 1 ½ teaspoons 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 (½ cup + 2 tablespoons), 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 ¾ pound chicken breast dry and toss in 2 tablespoons cornstarch until evenly coated. Heat 1 tablespoon 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 1 ½ tablespoons of roasted peanuts.
