Best 4 Sweet Chili Chicken With Asian Vegetable Rice Recipes
Indulge in a tantalizing culinary journey with our Sweet Chili Chicken with Asian Vegetable Rice, a delectable fusion of flavors that will transport your taste buds to the vibrant streets of Asia. This dish is a symphony of sweet, savory, and spicy notes, featuring tender chicken coated in a luscious sweet chili sauce, stir-fried Asian vegetables, and fluffy fragrant rice.
**Sweet Chili Chicken:**
The star of the show, our Sweet Chili Chicken, is a symphony of flavors that dances on your palate. Succulent chicken pieces are marinated in a blend of soy sauce, garlic, and ginger, then coated in a delectable sweet chili sauce made from scratch. The result is a crispy, caramelized exterior that yields to a juicy, succulent interior, leaving you craving for more.
**Asian Vegetable Rice:**
Complementing the Sweet Chili Chicken is our flavorful Asian Vegetable Rice, a vibrant medley of colors and textures. Jasmine rice is cooked to perfection, absorbing the aromatic flavors of ginger, garlic, and sesame oil. Stir-fried vegetables, including broccoli, carrots, bell peppers, and snow peas, add a delightful crunch and a burst of freshness, making this rice a perfect accompaniment to the Sweet Chili Chicken.
**Additional Delights:**
To complete your Asian-inspired feast, the article also features recipes for two tantalizing sauces: a zesty Sweet Chili Sauce and a savory Asian Dipping Sauce. These sauces are versatile condiments that can enhance the flavor of various dishes, from spring rolls to dumplings, or simply as a dipping sauce for your Sweet Chili Chicken.
Prepare to embark on a culinary adventure with our Sweet Chili Chicken with Asian Vegetable Rice, a dish that embodies the essence of Asian cuisine. With its vibrant flavors, enticing aromas, and ease of preparation, this recipe is sure to become a favorite in your kitchen.
SWEET CHILI CHICKEN
Thai Sweet Chili Chicken recipe with sticky, sweet and savory sweet chili sauce. This Thai chicken is so good you will want to lick the plate!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 25m
Number Of Ingredients 16
Steps:
- Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
- Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
- Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
- Dish out, garnish with the white sesame and cilantro leave. Serve immediately.
Nutrition Facts : Calories 282 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 15 grams fat, Protein 25 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 People, Sodium 362 milligrams sodium
ASIAN SWEET CHILI CHICKEN
Asian Sweet Chili Chicken is so crispy, sticky, sweet, slightly spicy and completely addicting you won't even miss your favorite Asian takeout.
Provided by Sabrina Snyder
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Mix together the batter ingredients in a large bowl.
- Heat a frying pan up with oil deep enough to fry your chicken pieces without them touching the bottom of the pan, a couple inches should be enough space.
- Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
- Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
- Work in batches to prevent the oil from dropping too far in temperature.
- Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
- Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds.
- Add the chicken back in along with the sweet chili sauce and crushed red pepper.
- Toss to combine and serve immediately.
- Garnish with sesame seeds or green onions if desired.
Nutrition Facts : Calories 484 kcal, Carbohydrate 56 g, Protein 27 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 457 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN
One of my favorite Vietnamese dishes is bun thịt nuong, which consists of cold or room temperature rice vermicelli topped with grilled pork and pickled and fresh vegetables. When I can't get to my favorite Vietnamese restaurant, I make this easy and tasty riff at home. It's layered with incredible flavor, which comes from sweet and tangy stir-fried chicken, aromatic basil and the best-ever quick pickles. Don't have the rice noodles? Swap in your favorite grain, pasta or spiralized vegetable.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
- While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
- Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
- Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.
SWEET CHILI CHICKEN WITH RICE
This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well. As you can only buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep Time does not include marinade time.
- Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
- Drain chicken and reserve marinade.
- Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
- Boil, steam or microwave rice until tender, drain, stir in extra coriander.
- Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
- To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
Nutrition Facts : Calories 401.8, Fat 13.8, SaturatedFat 4, Cholesterol 93, Sodium 384.5, Carbohydrate 33.5, Fiber 0.7, Sugar 0.3, Protein 33.4
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
- Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs are best. You can also use shrimp or tofu if you prefer.
- Make sure your chicken is cooked through: To ensure that your chicken is cooked safely, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- Use fresh vegetables: Fresh vegetables will give your rice a more vibrant flavor and color. If you don't have fresh vegetables on hand, you can also use frozen or canned vegetables.
- Be careful not to overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
- Use a good quality sweet chili sauce: The sweet chili sauce is what gives this dish its signature flavor. Make sure you use a good quality sauce that is not too sweet or too spicy.
- Serve immediately: This dish is best served immediately after it is cooked. The rice will start to lose its flavor if it sits for too long.
Conclusion:
Sweet chili chicken with Asian vegetable rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and vegetables, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed.
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