Sweet chili chicken served with rice offers the delightful taste of your go-to takeout dish, yet it requires minimal effort to prepare. This recipe maximizes convenient shortcuts for effortless weeknight meals, incorporating frozen bell peppers, fast-cooking chicken tenders, and a jar of sweet chili sauce likely already stocked in your refrigerator. When combined with rice prepared in the Instant Pot, the entire dinner is on the table in roughly 20 minutes, providing the irresistible sweet, savory, and saucy profile perfect for those exhausting evenings when chopping, prepping, or dealing with complicated recipes feels overwhelming.
During a period of my own cooking fatigue, I discovered the value of dishes that reignite joy in the kitchen without demanding excessive labor. This sweet chili chicken recipe fulfills all the criteria: it’s straightforward, relies on pantry staples you probably have on hand, and delivers restaurant-quality flavor, making it an absolute triumph for busy nights when preparing dinner seems like just another chore.
Ingredient Spotlight
The complete ingredient list appears further below; this section highlights several essential components.
- Chicken tenders – These are ideal for rapid meals due to their convenience. A quick trim with kitchen shears yields uniform pieces that cook swiftly while remaining juicy. Boneless, skinless chicken of any cut can substitute if tenders aren’t available.
- Sweet chili sauce – This provides the primary flavor base, so choose your preferred brand. Various brands differ in consistency; if yours thins out upon heating, thicken it slightly with arrowroot.
- Arrowroot (optional) – Employ arrowroot, tapioca, or cornstarch to adjust sauce thickness if necessary. Many sweet chili sauces are sufficiently viscous without it. When using, dissolve the starch in cold water first, ensuring it’s fully integrated before introducing to the hot skillet to maintain smoothness and avoid lumps.
Step-by-Step Instructions
- Prepare the rice in the Instant Pot by rinsing it thoroughly until the water runs clear.
- Add the rinsed rice and water to the Instant Pot, then pressure cook on high for 3 minutes. Perform a manual pressure release after cooking completes.
- In a large skillet, combine chicken cubes with 2 tablespoons coconut aminos and ½ teaspoon salt. Cook for 7-8 minutes over medium-high heat until fully cooked, stirring occasionally.
- While the chicken cooks, prepare the sauce by mixing the remaining coconut aminos with sweet chili sauce. Stir thoroughly to combine.
- Once chicken is done, remove it to a bowl. Add frozen bell peppers and ½ teaspoon salt to the skillet, cooking for 5-6 minutes until thawed and excess moisture evaporates.
- Return the chicken to the skillet with the peppers.
- Pour the sweet chili sauce mixture over the chicken and peppers, stirring well. If the sauce appears too thin, incorporate an arrowroot slurry (1.5 teaspoons arrowroot mixed with 2 teaspoons water). Simmer for 1-2 minutes until it thickens.
- Serve immediately while hot over the prepared rice.
Tips for Success
- Crispy chicken variation: Air fry chicken tenders, dice into bite-sized portions, and combine with the sauce and vegetables for enhanced texture with minimal additional work.
- Uniform chicken pieces: Smaller, evenly cut cubes ensure quicker, more consistent cooking, preserving tenderness and accelerating preparation.
- Sauce tasting: Sample the heated sauce to account for variations in sweetness, spice, or thickness among brands, allowing precise adjustments.
- Rice alternatives: Substitute jasmine rice with quinoa or cauliflower rice to suit dietary preferences.
Recipe
Rice
- 1.5 cups rice
- 3 cups water
Rinse rice thoroughly. Place in Instant Pot with water and cook on high pressure for 3 minutes.
Chicken and Veggies
- 1.5 pounds chicken tenders (remove tendons)
- 8 tablespoons coconut aminos (divided)
- 1 teaspoon salt (divided)
- 14 oz frozen bell peppers
- ¾ cup sweet chili sauce
- 1.5 teaspoons arrowroot powder (optional)
- 2 teaspoons water (for slurry, optional)
- Preheat large skillet over medium-high heat.
- Cut chicken into cubes, spray pan with avocado oil, add chicken, 2 tablespoons coconut aminos, and ½ teaspoon salt. Cook 7-8 minutes.
- Remove chicken; add frozen peppers and ½ teaspoon salt. Cook 5-6 minutes until defrosted.
- Mix ¾ cup sweet chili sauce with 6 tablespoons coconut aminos.
- Return chicken to pan, pour sauce over chicken and peppers.
- Optional: Add arrowroot slurry (1.5 tsp arrowroot + 2 tsp water, dissolved). Stir and cook 1-2 minutes.
- Serve over rice, garnished with optional green onions.
Additional Tips
- Remove tendons from chicken tenders using a fork and paper towel for better texture.
- Only thicken sauce if necessary; dissolve starch properly to prevent clumps.
- Substitute frozen broccoli or green beans for bell peppers if preferred.
- Use microwaveable rice for even faster prep.
- Freeze extra rice in portions for future use.
Nutrition Information
Amount per Serving
- Calories: (value not specified)
- Fat: 6g
- Carbohydrates: 100g
- Fiber: 5g
- Sugar: 23g
- Protein: 45g
Nutrition facts sourced from USDA Food Database as a courtesy.
Course: Dinner
Cuisine: American, Asian
Other Additions
- Spice: Incorporate crushed red pepper flakes, sriracha, or garlic chili oil to counterbalance sweetness.
- Brightness: Add fresh lime juice and chopped cilantro for vibrancy.
- Color: Top with chopped green onions for crunch and visual appeal.
Common Questions
Can I use leftover or rotisserie chicken? Yes, warm it with the veggies and sauce for a quick meal.
Chicken breasts instead of tenders? Yes, cut into small even pieces; thighs work too.
Different veggies? Yes, any quick-cooking frozen vegetables like broccoli or green beans.
Sauce too thick? Thin with water or broth.
Sauce too thin? Use arrowroot slurry and simmer.
Make it spicy? Add sriracha or red pepper flakes.
Alternatives to rice? Noodles, cauliflower rice, quinoa, or lettuce wraps.
Make in advance? Yes, reheats well; thighs best for meal prep.
Leftovers storage? Airtight container in fridge up to 3 days.
