Description
This sweet and spicy stir fry is packed with bold flavor and perfect over rice. A quick 30-minute dish that tastes like your favorite restaurant takeout!
Ingredients
Chicken:
1 tbsp canola oil
1 lb chicken breast, diced
½ cup cornstarch
Sauce:
¼ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp hoisin sauce
2 cloves garlic, minced
½ tsp chili flakes (adjust to taste)
Rice:
1 cup white rice
1½ cups water
1 tsp butter
1 pinch salt
Garnish:
1 bunch green onions, sliced
Sesame seeds
Instructions
In a small bowl, mix together all sauce ingredients. Set aside.
Add rice, water, butter, and salt to a rice cooker and cook according to manufacturer’s instructions.
In a large bowl, toss diced chicken with cornstarch until evenly coated.
Heat canola oil in a large skillet over medium-high heat. Stir-fry chicken for 6–7 minutes or until browned and cooked through.
Pour the prepared sauce over the cooked chicken and toss to coat evenly.
Serve chicken over rice and garnish with green onions and sesame seeds. Enjoy!
Notes
Substitute chicken with shrimp, beef, or boneless chicken thighs.
Omit chili flakes for a milder version.
For a low-carb option, serve with cauliflower rice.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in a skillet or in the oven at 350°F until the internal temperature reaches 165°F.
Freeze for up to 3–4 months; thaw and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fried
- Cuisine: Asian
