Go Back
–+ servings

Sweet Chili Chicken Recipe with Rice and Creamy Yogurt

This Sweet Chili Chicken is crispy, saucy, and packed with bold Asian-inspired flavors. Juicy chicken glazed in sweet chili sauce, served over rice with corn and creamy yogurt. A quick and satisfying dinner idea the whole family will love.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
5 minutes
Total Time 1 hour 10 minutes
Course Bowi, Dinner, Lunch, Main Course
Cuisine American-Asian, Asian, Fusion, Thai-Inspired
Servings 4
Calories 580 kcal

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Measuring cups and spoons
  • Cutting board
  • Chef’s knife
  • Tongs or spatula
  • Paper towels
  • Spoon or whisk
  • Serving bowl or platter

Ingredients
  

  • 2 pounds skinless chicken breasts, cut into bite-sized pieces
  • 1 cup sweet chili sauce
  • 2 tbsp tablespoons soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/4 cup cornstarch
  • Salt and black pepper, to taste
  • 2 tbsp vegetable oil, for cooking
  • 2 cup cooked jasmine or basmati rice
  • 1/2 cup canned or fresh sweet corn
  • 1/2 cup Greek yogurt or sour cream
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped
  • Sliced jalapeños or red chili (optional, for heat)
  • 1 tbsp sesame seeds (optional, for garnish)

Instructions
 

  • Cut the chicken breasts into bite-sized pieces and place them in a mixing bowl.
  • In the same bowl, add sweet chili sauce, soy sauce, minced garlic, and minced ginger. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
  • In a separate bowl, mix cornstarch with a pinch of salt and black pepper.
  • Remove the chicken from the marinade using a slotted spoon. Dredge each piece in the cornstarch mixture until evenly coated.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Fry the chicken in batches for 4–5 minutes per side, or until golden and cooked through. Do not overcrowd the pan.
  • Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
  • In the same skillet, pour in the remaining marinade and bring it to a simmer over medium heat.
  • Return the fried chicken to the skillet. Toss to coat in the thickened glaze. Cook together for 2–3 minutes.
  • To serve, add cooked rice to a bowl, top with glazed chicken, corn, yogurt or sour cream, fresh cilantro, sliced jalapeños, and sesame seeds.
  • Garnish with lime wedges and serve hot.

Notes

  • For extra heat, add sriracha, red pepper flakes, or sliced fresh chili to the marinade or glaze.
  • You can substitute chicken thighs for chicken breasts if you prefer a juicier texture.
  • Make your own sweet chili sauce by combining red chili, vinegar, sugar, and garlic if you want full control over the flavor.
  • Don’t skip the cornstarch — it’s what gives the chicken that crispy restaurant-style texture.
  • This recipe is perfect for meal prep: store in airtight containers and refrigerate for up to 4 days.
  • Serve over rice noodles or quinoa as an alternative to jasmine or basmati rice.
  • Add quick sautéed vegetables like bell peppers, broccoli, or snap peas to make it a full one-bowl meal.

Nutrition

Serving: 4gCalories: 580kcalCarbohydrates: 48gProtein: 38gFat: 24gSaturated Fat: 4.5gCholesterol: 110mgSodium: 980mgFiber: 2gSugar: 13g
Keyword Asian chicken, chicken bowl, easy chicken recipe, spicy chicken, sticky chicken, sweet chili chicken
Tried this recipe?Let us know how it was!