Ingredients
Scale
- 4 chicken thighs
- 2 cups cooked rice
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 bell pepper, sliced
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, heat vegetable oil over medium heat.
- Add minced garlic and ginger, sauté for 1 minute.
- Add chicken thighs, season with salt and pepper, and cook until browned and cooked through, about 6-7 minutes per side.
- Once cooked, remove chicken from the skillet and let it rest.
- In the same skillet, add sliced bell pepper and stir-fry for about 3-4 minutes.
- Slice the cooked chicken and return it to the skillet.
- Pour in sweet chili sauce and soy sauce, stir to combine, and heat through.
- Serve the chicken mixture over cooked rice and top with chopped green onions.
Notes
Feel free to swap out chicken thighs for chicken breasts or add other veggies like broccoli for extra nutrition. Serve family-style for customization.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg