Description
A quick and satisfying bowl of seared chicken and colorful vegetables tossed in a creamy sweet chili sauce, served over rice.
Ingredients
- 1 lb chicken breasts, boneless skinless
- 1 cup broccoli florets
- 1 carrot, sliced
- 3 green onions, chopped (reserve some for garnish)
- 1 red bell pepper, sliced
- 2 tbsp sweet chili sauce
- 1/2 cup mayonnaise
- 1 tbsp soy sauce
- 1 tbsp Sriracha sauce (adjust for heat preference)
- 2 cups rice, cooked (white or brown)
- Salt and pepper to taste
- Sesame seeds for garnish
- 2 tbsp oil (neutral oil like canola or sunflower)
Instructions
- Heat 2 tablespoons oil in a large pan over medium heat. Season the chicken breasts with salt and pepper.
- Add the chicken to the hot pan. Cook until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Remove from pan and let rest 5 minutes.
- In the same pan, add the broccoli, sliced carrot, and red bell pepper. Stir-fry for 3–5 minutes until vegetables are tender-crisp.
- Slice the rested chicken thinly and return the pieces to the pan with the vegetables.
- In a bowl, whisk together sweet chili sauce, mayonnaise, soy sauce, and Sriracha until smooth. Taste and adjust heat or salt.
- Pour the sauce over the chicken and vegetables. Toss gently so everything is evenly coated and heated through, about 1–2 minutes.
- Serve the saucy chicken and vegetables over cooked rice. Season with additional salt and pepper if needed, then sprinkle sesame seeds and chopped green onions before serving.
Notes
For a lighter sauce, replace some mayo with Greek yogurt. Swap chicken for tofu or chickpeas for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian