Description
Tender pan-seared chicken glazed in a sweet and spicy chili sauce, served alongside fragrant coconut-infused jasmine rice for a comforting and flavorful meal.
Ingredients
- 500 g boneless skinless chicken thighs
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp vegetable oil
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp salt
- 1 tbsp chopped fresh cilantro (optional)
- 1 tsp sesame seeds (optional)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let rest.
- In a small bowl, mix sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and ginger.
- Heat vegetable oil in a large skillet over medium heat.
- Add chicken thighs and cook for 5–6 minutes per side until golden and cooked through.
- Pour the sweet chili mixture over the chicken and simmer for 3–4 minutes, turning to coat until the sauce thickens and glazes the chicken.
- Fluff the coconut jasmine rice with a fork.
- Serve the glazed chicken over the coconut rice and garnish with cilantro and sesame seeds if desired.
Notes
- Chicken breasts can be used instead of thighs but may cook faster.
- Adjust chili sauce quantity for more or less heat.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian-Inspired