Sweet Chili Chicken With Rice Recipes

WHITE CHICKEN CHILI WITH RICE

White Chicken Chili with Rice image

Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.

Provided by Peggianne

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 40m

Yield 14

Number Of Ingredients 8

Ingredients

2 pounds roasted chicken, cut into bite-size pieces
2 (14 ounce) cans fat-free chicken broth
4 cups hot water
1 (15 ounce) can navy beans
2 (5.6 ounce) packages creamy chicken-flavored rice mix (such as Knorr® Rice Sides™)
½ head broccoli, coarsely chopped
2 large carrots, sliced 1/4 inch thick
1 red bell pepper, cut into 1-inch chunks

Steps:

Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g

RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN

Rice Noodle Bowls with Sweet Chili Chicken image

One of my favorite Vietnamese dishes is bun thịt nuong, which consists of cold or room temperature rice vermicelli topped with grilled pork and pickled and fresh vegetables. When I can't get to my favorite Vietnamese restaurant, I make this easy and tasty riff at home. It's layered with incredible flavor, which comes from sweet and tangy stir-fried chicken, aromatic basil and the best-ever quick pickles. Don't have the rice noodles? Swap in your favorite grain, pasta or spiralized vegetable.

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
8 ounces rice noodles
2 tablespoons canola oil
1 Persian cucumber, thinly sliced
1/2 small red onion, very thinly sliced
1/2 jalapeno, very thinly sliced
1/4 cup plus 1 tablespoon rice vinegar
1/4 cup sweet chili sauce, such as Mae Ploy
2 tablespoons soy sauce
1 teaspoon cornstarch
1 1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
Sweet or Thai basil leaves, for serving

Steps:

Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.

SWEET CHILI CHICKEN WITH ASIAN VEGETABLE RICE

Sweet Chili Chicken With Asian Vegetable Rice image

Make and share this Sweet Chili Chicken With Asian Vegetable Rice recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup soy sauce
2 tablespoons seasoned rice vinegar
1/4 cup chopped fresh cilantro
2 tablespoons minced ginger
2 tablespoons minced garlic
6 boneless skinless chicken breasts
3/4 cup Thai sweet chili sauce (Mae Ploy or Sriracha with a little honey or brown sugar added)
1 1/2 cups jasmine rice
3 tablespoons seasoned rice vinegar
2/3 cup grated carrot
2/3 cup diagonally sliced sugar snap pea (optional)
1/3 cup diced red bell pepper
2 tablespoons black sesame seeds
1/2 teaspoon salt (to taste)
2 green onions, thinly sliced diagonal

Steps:

In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
Slice chicken diagonally and serve over rice. Sprinkle green onions over top.

SWEET CHILI CHICKEN WITH RICE

Sweet Chili Chicken With Rice image

This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well. As you can only buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.

Provided by The Flying Chef

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
1 tablespoon fresh lemongrass, chopped finely or 1 teaspoon concentrated lemongrass paste
100 ml sweet chili sauce
50 ml lime juice
3 tablespoons coriander, chopped coarsely
4 chicken breasts
150 -300 g long-grain white rice (150g for a lighter meal 300g for more a main meal)
2 -3 tablespoons extra chopped coriander
1 cup water
1 teaspoon instant chicken bouillon granules
2 teaspoons cornflour

Steps:

Prep Time does not include marinade time.
Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
Drain chicken and reserve marinade.
Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
Boil, steam or microwave rice until tender, drain, stir in extra coriander.
Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.

Nutrition Facts : Calories 401.8, Fat 13.8, SaturatedFat 4, Cholesterol 93, Sodium 384.5, Carbohydrate 33.5, Fiber 0.7, Sugar 0.3, Protein 33.4

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