Description
This Chili Oil Chicken & Rice recipe combines ground chicken with a flavorful, spicy chili garlic sauce served over buttery jasmine rice. Easy to prepare and packed with umami, sweet, and spicy flavors, it’s a perfect weeknight dinner to satisfy cravings.
Ingredients
Scale
Chicken Mixture
- 1 lb ground chicken
- 1 onion diced
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 1 tbsp butter
- 1 8 oz can water chestnuts, drained and minced
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Sauce
- 4 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 3 tbsp peanut butter
- 2 tbsp sweet chili sauce
- 2 cloves garlic minced
- 2 tbsp honey
- 1–2 tbsp chili garlic oil plus more for serving
- Juice of 1 lime
- 1/3 cup chicken stock
Additional
- Cooked jasmine rice plus a few tbsp butter for rice
- Optional: chopped peanuts and sesame seeds for topping
- Optional: fresh cilantro for garnish
Instructions
- Prepare the Rice: Cook jasmine rice according to package instructions. Once cooked, stir in the butter while the rice is still warm. Set aside and keep warm.
- Cook the Chicken Mixture: Heat sesame oil and butter in a large skillet over medium heat. Add diced onion, ground chicken, minced garlic, onion powder, garlic powder, salt, and pepper. Cook undisturbed for 1–2 minutes to let the chicken start browning.
- Brown the Chicken: Break up the chicken and spread it into a single layer in the skillet. Cook without stirring for about 3 minutes, then flip and continue cooking until the chicken is fully cooked, breaking it into small pieces as you go.
- Set Chicken Aside: Transfer the cooked chicken mixture to a bowl and tent with foil to keep warm.
- Make the Sauce: Reduce heat to low and use the same skillet. Add soy sauce, rice wine vinegar, peanut butter, sweet chili sauce, minced garlic, honey, chili garlic oil, and lime juice. Whisk continuously until the peanut butter melts and the sauce forms a smooth paste.
- Simmer the Sauce: Whisk in chicken stock and bring the sauce to a gentle simmer over low heat.
- Combine Chicken and Sauce: Return the chicken mixture to the skillet along with the drained and minced water chestnuts. Stir well to combine and simmer for 2–3 minutes until everything is heated through.
- Serve: Spoon the chili oil chicken over the warm buttery jasmine rice. Garnish with sesame seeds, extra chili oil, chopped peanuts, and fresh cilantro as desired. Serve immediately.
Notes
- For a spicier dish, increase the amount of chili garlic oil or add red pepper flakes.
- Substitute ground turkey or pork for chicken if preferred.
- Use gluten-free soy sauce to make this recipe gluten free.
- Leftover chicken mixture can be stored in an airtight container in the fridge for up to 3 days.
- Adding chopped fresh cilantro brightens flavors and adds a fresh garnish.
