Sweet Chili Chicken Stir-Fry with Baby Corn & Rice
A quick and flavorful Sweet Chili Chicken Stir-Fry with vibrant baby corn and rice, perfect for busy weeknights.
Ingredients
For the stir-fry
- 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
For the rice (optional)
- 1 1/2 cups jasmine rice
- 3 cups water for rice
- 1 tbsp butter or oil for rice
- Salt (for rice)
Instructions
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.
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.
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.
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.
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.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the stir-fry without rice for up to 2 months.