Sweet Chili Chicken Thighs

Name: Sweet Chili Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 10½ oz Jasmine Rice; ½ tsp Salt; 2 tbsp Vegetable Oil; 1½ lb Chicken Thigh; 4 Bok Choy; 2 cloves Garlic; 5 tbsp Sweet Chili Sauce; 1 tbsp Soy Sauce; 1 tbsp Rice Vinegar

By Eatpace

Pan-seared chicken thighs get a sticky sweet chili glaze, with jasmine rice and stir-fried bok choy alongside. The rice cooks while you prepare the chicken and greens.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 621; kcal per serving
Protein: 42g; per serving

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Glazed chicken thighs served over rice with stir-fried bok choy.

35 min

Ingredients

9 ingredients

4 servings

10½ oz Jasmine Rice, rinsed and drained
½ tsp Salt
2 tbsp Vegetable Oil
1½ lb Chicken Thigh, patted dry (Boneless and skinless)
4 Bok Choy, leaves and stems separated and cut into bite-size pieces (Baby bok choy, about 600 g total)
2 cloves Garlic, minced
5 tbsp Sweet Chili Sauce
1 tbsp Soy Sauce
1 tbsp Rice Vinegar

Contains gluten and soy. Always check labels.

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Nutrition per serving

Estimated

621 kcal

Protein: 42 g
Carbs: 76 g
Fat: 15 g
Fiber: 3 g

By EatpaceHow we write and check our recipes

Method

7 steps 10 min prep · 25 min cook

Cook

Step 1. Bring Jasmine Rice, Water, and half the Salt to a boil in a covered saucepan. Reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered.
Step 2. Meanwhile, heat half the Vegetable Oil in a large skillet over medium-high heat. Season Chicken Thigh with the rest of the Salt; cook until browned and no longer pink inside, about 6 minutes per side. Transfer to a plate.
Step 3. Add the rest of the Vegetable Oil and the Bok Choy stems to the skillet over medium-high heat. Stir-fry until the stems begin to soften, about 3 minutes.
Step 4. Add the reserved bok choy leaves and Garlic. Stir-fry until the leaves wilt and the stems are crisp-tender, about 2 minutes. Transfer to a plate.
Step 5. Reduce the heat to medium-low and add Sweet Chili Sauce, Soy Sauce, and Rice Vinegar to the skillet. Stir until bubbling and slightly thickened, about 1 minute.
Step 6. Return the chicken and any juices to the skillet. Turn the thighs in the glaze until coated and hot, about 1 minute.

Finish & serve

Step 7. Fluff the rice with a fork. Serve the chicken and glaze over the rice with the bok choy alongside.

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Tips

Good to know

Check the thickest chicken thigh with an instant-read thermometer; it should reach 165°F.

Swap it

Use tamari instead of soy sauce and check that the sweet chili sauce is gluten-free if needed.

Leftovers

Cool leftovers promptly, refrigerate within 2 hours, and reheat thoroughly within 3 to 4 days.

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