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Sticky Sweet Chili Chicken Fried Rice is a vibrant and flavorful dish that perfectly balances sweetness with a hint of heat, making it a favorite among many. This delectable recipe brings together the comforting qualities of fried rice with the zesty kick of sweet chili sauce, creating a meal that is not only satisfying but also incredibly pleasing to the palate. Whether you're looking to impress guests at a dinner party or simply want to whip up a quick and delicious family meal, this dish has you covered.

Sticky Sweet Chili Chicken Fried Rice

Discover the deliciousness of Sticky Sweet Chili Chicken Fried Rice! This vibrant dish combines tender chicken thighs, flavorful jasmine rice, and colorful vegetables, all coated in a perfect blend of sweet chili and soy sauce. Ideal for impressing guests or a quick family meal, this recipe highlights the importance of using day-old rice for the best texture. Learn the essential steps to create a satisfying, wholesome dish that bursts with flavor and nutrition. Enjoy this delightful fusion of tastes!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old for better texture)

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen peas and carrots mix

3 tablespoons sweet chili sauce

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon sesame oil

2 tablespoons vegetable oil

2 large eggs, lightly beaten

3 green onions, sliced (for garnish)

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Prep the Chicken: In a bowl, toss the chicken thighs with a pinch of salt and pepper. Set aside to marinate for about 10 minutes.

    Cook the Chicken: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken and stir-fry until it's golden brown and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

      Sauté the Vegetables: In the same wok, add another tablespoon of vegetable oil. Sauté the chopped onion and garlic until they become fragrant and translucent, about 2-3 minutes. Add the diced red bell pepper and stir-fry for another 3 minutes, followed by the frozen peas and carrots. Cook just until heated through.

        Add the Rice: Turn the heat up to high, then add the cooked jasmine rice. Break apart any clumps with a spatula, ensuring it gets well mixed with the vegetables.

          Flavor It Up: Pour in the sweet chili sauce, soy sauce, and oyster sauce (if using). Toss to combine everything evenly, allowing the rice to absorb the sauces for about 2-3 minutes.

            Scramble the Eggs: Push the rice mix to one side of the wok, then pour the beaten eggs into the other side. Scramble the eggs until just set, and then mix them into the rice.

              Finish with Chicken: Add the cooked chicken back into the wok. Drizzle the sesame oil over the mixture, stirring everything together. Taste and adjust seasoning with salt and pepper, if needed.

                Garnish and Serve: Remove from heat, then garnish with sliced green onions. Serve hot with lime wedges on the side for an extra zing!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings