Sweet Chili Chicken Stir-Fry with Baby Corn & Rice

Looking for a quick, delicious meal that packs a punch of flavor? This Sweet Chili Chicken Stir-Fry with Baby Corn & Rice is not only vibrant and colorful but also super easy to whip up. Perfect for busy weeknights or any occasion where you want to impress, this dish combines tender chicken, crisp veggies, and a delightful sauce, all served on a bed of fluffy rice. It’s a meal that brings everyone to the table!

Why Make This Recipe

This recipe stands out for several reasons. First, it’s versatile and can easily adapt to whatever vegetables you have on hand. Second, the sweet and tangy flavor of the sweet chili sauce makes this dish incredibly satisfying. Plus, it takes minimal time to prepare and cook, making it ideal for those hectic evenings when you’re short on time but don’t want to compromise on taste. Your family will love it, and you can feel good about serving something homemade!

How to Make Sweet Chili Chicken Stir-Fry with Baby Corn & Rice

Ingredients:

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil or sesame oil
• 1 cup baby corn, cut in half
• 1 red bell pepper, thinly sliced
• 1/2 cup onion, sliced
• 2-3 garlic cloves, minced
• 1/4 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp ginger, grated (optional)
• Salt and pepper, to taste
• 1 1/2 cups jasmine rice (optional)
• 3 cups water (for rice)
• 1 tbsp butter or oil (for rice)
• Salt (for rice)

Directions:

1. Cook the Rice (optional): Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is fully cooked. Fluff with a fork and set aside.
2. Prepare the Chicken: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
3. Stir-Fry the Veggies: In the same skillet, add a bit more oil if necessary. Add the onion, bell pepper, and baby corn. Stir-fry for 3-4 minutes until the veggies are tender but still crisp.
4. Make the Sauce: Add the minced garlic and grated ginger (if using) to the pan and sauté for 1 minute until fragrant. Stir in the sweet chili sauce, soy sauce, rice vinegar, and honey. Allow the sauce to simmer for 2-3 minutes to thicken slightly.
5. Combine the Chicken and Sauce: Return the cooked chicken to the skillet and toss everything together to coat the chicken and veggies in the sauce. Cook for an additional 2-3 minutes, ensuring the chicken absorbs the flavors of the sauce.
6. Serve: Serve the Sweet Chili Chicken Stir-Fry over the cooked rice. Garnish with sesame seeds, green onions, or cilantro if desired for extra freshness and flavor.

How to Serve Sweet Chili Chicken Stir-Fry with Baby Corn & Rice

This delightful stir-fry is best served hot and fresh right from the skillet. Plate it up with the chicken and veggies on top of a generous serving of jasmine rice. A sprinkle of sesame seeds or fresh herbs like cilantro can add an extra burst of flavor and a beautiful presentation! You can also serve it alongside crispy spring rolls or a light salad to elevate the meal.

How to Store Sweet Chili Chicken Stir-Fry with Baby Corn & Rice

Leftovers are a breeze with this dish! Simply let the stir-fry cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze the stir-fry without the rice for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat it on the stove or in the microwave until warmed through.

Tips to Make Sweet Chili Chicken Stir-Fry with Baby Corn & Rice

• Prep Ahead: Chop all your veggies and chicken the night before for a quicker cooking experience.
• Add More Veggies: Feel free to throw in any additional vegetables such as broccoli, snap peas, or carrots for added nutrients and flavor.
• Adjust the Spice: If you like heat, add some red pepper flakes or sriracha to the sauce for an extra kick!
• Don’t Overcook: Keep the vegetables crisp by not overcooking them; you want them tender yet still crunchy.

Variation

Try substituting the chicken with shrimp, tofu, or even beef for a different protein twist! You can also use different sauces like teriyaki or hoisin if sweet chili isn’t your favorite. Serve with cauliflower rice for a low-carb option, or experiment with different grains like quinoas or brown rice.

FAQs

Q1: Can I make this recipe vegetarian?
A1: Absolutely! You can use tofu or tempeh instead of chicken and just ensure that the sauces used are vegetarian-friendly.

Q2: How spicy is this dish?
A2: The dish is mildly sweet with a touch of tanginess but can be adjusted to your spice preference by adding more hot sauce or chili flakes.

Q3: Can I use frozen vegetables?
A3: Yes! Frozen baby corn and other veggies work well. Just be sure to cook them thoroughly in the stir-fry process.

Enjoy making this Sweet Chili Chicken Stir-Fry with Baby Corn & Rice—it’s a guaranteed hit at your dinner table!

A Quick and Flavorful Stir-Fry

Author: Maria Cooking Method:Stir-Frying Cuisine:Asian Thai Courses:Main Dish

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: Total time: 35 minutesServings:4 servingsCalories:400 kcal Best Season:Summer

Description

This Sweet Chili Chicken Stir-Fry with Baby Corn u0026amp; Rice is a vibrant and easy-to-make dish packed with flavor, perfect for busy weeknights.

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil or sesame oil
• 1 cup baby corn, cut in half
• 1 red bell pepper, thinly sliced
• 1/2 cup onion, sliced
• 2-3 cloves garlic, minced
• 1/4 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1/2 tsp ginger, grated (optional)
• Salt and pepper, to taste
• 1 1/2 cups jasmine rice (optional)
• 3 cups water (for rice)
• 1 tbsp butter or oil (for rice)
• Salt (for rice)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until fully cooked. Fluff with a fork and set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes, or until browned and cooked through. Remove the chicken from pan and set aside.
3. In the same skillet, add more oil if necessary. Add onion, bell pepper, and baby corn. Stir-fry for 3-4 minutes until tender but still crisp.
4. Add minced garlic and grated ginger (if using) to the pan and sauté for 1 minute until fragrant. Stir in sweet chili sauce, soy sauce, rice vinegar, and honey. Allow to simmer for 2-3 minutes to thicken.
5. Return the cooked chicken to the skillet and toss everything together to coat in the sauce. Cook for an additional 2-3 minutes.
6. Serve the Sweet Chili Chicken Stir-Fry over the cooked rice. Garnish with sesame seeds, green onions, or cilantro.

Notes

Feel free to adjust the spice level by adding hot sauce or red pepper flakes.

Keywords:Sweet Chili Chicken, Stir-Fry, Baby Corn, Quick Meals, Weeknight Dinner