Tangy Sweet Chili Chicken with Rice
Tangy Sweet Chili Chicken with Rice
ingredients
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 1 cup mixed bell peppers, diced
- 1 tablespoon olive oil
- 2 cups chicken breast, thinly sliced
- 1/4 cup ketchup
- 4 tablespoons oyster sauce
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup green onions, chopped
- Salt and pepper to taste
- Optional: sesame seeds for garnish
steps
- 1.
Rinse the rice under cold water until the water runs clear.
- 2.
In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- 3.
Stir in the rice, coating it with the oil for about 2 minutes.
- 4.
Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
- 5.
Meanwhile, in a large skillet, heat an additional tablespoon of olive oil over medium-high heat.
- 6.
Add sliced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes.
- 7.
Add garlic, ginger, and diced bell peppers to the skillet, sautéing for another 2-3 minutes.
- 8.
Stir in ketchup, oyster sauce, lemon juice, and brown sugar, coating the chicken and vegetables evenly.
- 9.
Cook for an extra 2 minutes until heated through.
- 10.
Fluff the rice pilaf with a fork and serve on plates, topped with the tangy sweet chili chicken and garnished with green onions and sesame seeds if desired.
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