Sweet Chili Chicken with Asian Vegetable Rice

Name: Sweet Chili Chicken with Asian Vegetable Rice
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 0.333 cup halal-certified soy sauce; 2 tbsp seasoned rice vinegar; 0.25 cup chopped fresh cilantro; 2 tbsp minced ginger; 2 tbsp minced garlic; 6 boneless skinless chicken breasts; 0.75 cup Thai sweet chili sauce; 1.5 cup jasmine rice; 3 tbsp seasoned rice vinegar; 0.667 cup grated carrot; 0.667 cup diagonally sliced sugar snap pea; 0.333 cup diced red bell pepper; 2 tbsp black sesame seeds; 0.5 tsp salt; 2 green onions

A dish of chicken, seasoned rice vinegar and jasmine rice, seasoned with chilli and ginger and baked in the oven.

1 hr 20 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 20 min · 80 min total
Difficulty: medium

1
In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
240 min
2
Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
20 min
3
Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
4
Slice chicken diagonally and serve over rice. Sprinkle green onions over top.