Chili Oil Chicken & Rice Recipe
This chili oil chicken and rice is made with ground chicken, peanut chili sauce, water chestnuts, and served over jasmine rice for a bold, easy dinner.
Servings: 4 servings
Ingredients
Chicken
- 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
- optional: chopped peanuts and sesame seeds for topping
- Cooked jasmine rice plus a few tbsp butter for rice
Instructions
- Cook jasmine rice according to package instructions. Stir in butter while warm and set aside.
- 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.
- Break up the chicken and spread it into a single layer. Cook about 3 minutes, flip, and continue cooking until fully cooked breaking it up into small pieces.
- Transfer the chicken mixture to a bowl and tent with foil.
- Reduce heat to low. In the same skillet add soy sauce, rice wine vinegar, peanut butter, sweet chili sauce, garlic, honey, chili oil, and lime juice.
- Whisk until the peanut butter melts and the sauce becomes a smooth paste. Whisk in the chicken stock and bring to a simmer.
- Return the chicken mixture to the pan along with the drained water chestnuts.
- Stir well and simmer 2–3 minutes until everything is heated through.
- Serve over warm buttery jasmine rice with sesame seeds, extra chili oil, cilantro, and chopped peanuts.