Chili Oil Chicken & Rice

This chili oil chicken and rice is a bold, savory bowl packed with ground chicken, onions, water chestnuts, and a creamy chili oil peanut sauce served over buttery jasmine rice. It’s rich, slightly spicy, and incredibly satisfying while still coming together in about 30 minutes.

Behind This Chili Oil Chicken & Rice Recipe

Some of my favorite meals are the ones that come together quickly but still deliver mouthwatering flavor, and this chili oil chicken and rice definitely exceeded my expectations. The sauce is a mix of savory soy sauce, sweet chili sauce, honey, and peanut butter with a kick of chili oil, which coats the chicken in a rich, slightly spicy glaze.

The water chestnuts add a little crunchy texture that makes every bite more interesting, and spooning the saucy chicken over warm jasmine rice turns it into the perfect cozy bowl. It’s the kind of dinner that feels comforting but still packed with bold flavor that will quickly make its way into your regular meal rotation.

Tips From My Kitchen

• Brown the chicken first. Let it cook undisturbed before breaking it up to build flavor.
• Use low heat for the sauce. Too much heat can cause the peanut butter and oil to separate.
• Whisk the sauce well. This helps the peanut butter melt smoothly into the sauce.
• Don’t skip the lime juice. It brightens the richness of the sauce.
• Serve over buttery rice. The sauce soaks into the rice beautifully.
• Swap the protein. Don’t have chicken on hand? Ground Italian sausage works amazingly with these flavors.

Ingredients You’ll Need and Why

Each ingredient helps build the flavor of this chili oil chicken and rice bowl.

• Ground chicken – Lean protein that absorbs the sauce beautifully.
• Onion – Adds sweetness and savory depth to the chicken mixture.
• Soy sauce – Brings salty umami flavor to the sauce.
• Rice wine vinegar – Adds tangy balance to the rich sauce.
• Peanut butter – Creates a creamy, savory base for the sauce.
• Sweet chili sauce – Adds sweetness and mild chili flavor.
• Chili oil – Brings heat and depth to the dish.
• Garlic – Adds aromatic flavor to the sauce.
• Water chestnuts – Provide a crisp texture that contrasts the soft chicken.
• Jasmine rice – The perfect fluffy base for soaking up the sauce.

How to Make Chili Oil Chicken and Rice

Start by cooking your rice so it’s ready when the chicken finishes.

Prepare jasmine rice according to package instructions and stir in a little butter while it’s warm.

Cook the Chicken

Heat a large skillet over medium heat and add sesame oil and butter.

Add the diced onion, ground chicken, minced garlic, onion powder, garlic powder, salt, and pepper to the pan.

Let the mixture cook undisturbed for 1–2 minutes to begin browning.

Break the chicken apart with a spatula and spread it into a single layer. Cook for about 3 more minutes, then flip and continue cooking until the chicken is fully cooked.

Transfer the chicken and onion mixture to a bowl and cover loosely with foil to keep warm.

Make the Chili Oil Sauce

Reduce the heat to low and use the same skillet.

Add soy sauce, rice wine vinegar, peanut butter, sweet chili sauce, minced garlic, honey, chili oil, onion powder, garlic powder, and lime juice.

Whisk the mixture gently until the peanut butter melts and the sauce becomes smooth and combined. Then whisk in the chicken stock until it comes together into a sauce then bring to a simmer.

Combine the Chicken

Return the chicken mixture to the skillet along with the drained water chestnuts.

Stir everything together until the chicken is fully coated in the sauce.

Let the mixture simmer for 2–3 minutes until warmed through and the sauce thickens slightly.

How to Serve and Store Leftovers

Serve the chili oil chicken hot over freshly cooked jasmine rice. Garnish with extra chili oil, green onions, peanuts, or sesame seeds if desired.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

Looking for More Easy Asian-Inspired Recipes?

Peanut Chili Oil Noodles
Caramelized Onion Pasta with Chili Oil
Gochujang Chicken Bowls
Sticky Jalapeno Chicken
Beef and Broccoli
Thai Peanut Chicken Noodles

I hope you enjoyed this Chili Oil Chicken & Rice recipe. I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.