Sweet chili chicken and rice is one of those meals that tastes like your favorite takeout order but comes together with almost no effort at all. This version leans into every shortcut that makes weeknight cooking feel doable, frozen bell peppers, quick-cooking chicken tenders and a jar of sweet chili sauce you probably already have in your fridge. Paired with rice cooked in the Instant Pot, this dinner is ready in about 20 minutes and delivers that sweet, savory, saucy flavor you crave on nights when you’re too burnt out to chop, prep or fuss over anything complicated.
In the middle of my own cooking burnout, I realized how much I needed meals that felt fun again without being a lot of work. This sweet chili chicken checks every box. It’s simple, uses ingredients you likely already have and tastes like something you’d order out, which is such a win on nights when cooking feels like one more thing on your plate.
If you love quick, takeout-inspired meals, I have a few others you might want to add to your rotation. My Instant Pot teriyaki chicken is a longtime favorite because the Instant Pot does all the work and the flavor is incredible. The Asian ground chicken rice bowls are another easy weeknight go-to, especially when you want something fast but satisfying. And if you need the quickest option of all, my 10 minute Asian chicken is perfect with rice and veggies or tucked into lettuce wraps.
Ingredient spotlight
The full list of ingredients is below, this is meant to highlight a few of the key ingredients
- Chicken tenders – I like using chicken tenders because they’re the ultimate quick meal hack. A few snips with kitchen shears turns them into evenly sized pieces that cook fast and stay tender. If you don’t have tenders on hand, any boneless, skinless chicken will work here.
- Sweet chili sauce – This is where most of the flavor comes from, so use any brand you love. I’ve tested this recipe with several brands and some are much thinner than others. If your sauce seems loose once it heats up, you can thicken it with a little arrowroot.
- Arrowroot (optional) – You can use arrowroot, tapioca or cornstarch to thicken the sauce if needed. Some sweet chili sauces are already thick enough, so this step is optional. If you do use it, mix the starch into cold water first and stir until completely dissolved before adding it to the hot pan. This keeps the sauce smooth and prevents clumping.
Step by step instructions
Tips for success
- Crispy chicken option: For a fun twist, air fry your favorite chicken tenders, chop them into bite-size pieces and toss them with the sauce and veggies. It adds a great texture with almost no extra effort.
- Cut chicken into small, even pieces. The smaller the cubes, the faster and more evenly they cook. This keeps the chicken tender and helps the whole dish come together quickly.
- Taste your sauce before thickening. Some sweet chili sauces are sweeter, spicier or thinner than others. Give it a quick taste once heated so you can adjust as needed.
- Swap out the jasmine rice for quinoa or cauliflower rice if that works better for your family.
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Rice
- 1.5 cups rice
- 3 cups water
Veggies
- 14 oz frozen peppers – 1 bag
- ½ teaspoon salt
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Rinse rice well. Add rice and water to instant pot and cook 3 minutes high pressure.
1.5 cups rice, 3 cups water
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Preheat a large skillet over medium high heat.
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Cut chicken into cubes. Spray pan with avocado oil and add chicken, cook chicken, .2 tablespoons coconut aminos and ½ teaspoon salt, cook 7-8 minutes stirring occasionally.
1.5 pounds chicken, 2 tablespoons coconut aminos, ½ teaspoon salt
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Remove chicken from skillet and add frozen peppers and ½ teaspoon salt. Cook 5-6 minutes until defrosted.
14 oz frozen peppers, ½ teaspoon salt
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Combine ¾ cup sweet chili sauce and 6 tablespoons coconut aminos.
¾ cup sweet chili sauce, 6 tablespoons coconut aminos
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Add chicken back to pan and pour sweet chili sauce over chicken and peppers.
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Optional: Make an arrowroot slurry – combine 1.5 teaspoons arrowroot and 1 tablespoon water. Stir with fork until fully dissolved. Pour into the pan and stir well.
1.5 teaspoons arrowroot powder, 2 teaspoons water
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Cook 1-2 minutes then turn off heat.
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Serve over rice with optional green onion.
- Remove the tendon from chicken tenders. It takes an extra minute, but makes the chicken so much more enjoyable. I use the fork method: grip the white tendon with a paper towel, press a fork against the tender and pull. The tendon slides right out.
- Add arrowroot only if needed. Some sweet chili sauces are already thick. Pour the sauce over the chicken first, then decide if it needs thickening. Always dissolve arrowroot in cold water before adding it to the hot pan to avoid clumping.
- Swap bell peppers if needed. If you don’t have frozen bell peppers or don’t love them, use chopped frozen broccoli or frozen green beans. Both cook quickly and keep this recipe burnout-friendly.
- Use frozen or microwaveable rice for speed. If you don’t have an Instant Pot (or the energy to cook rice), microwave frozen jasmine rice to keep this meal under 15 minutes.
- If this recipe makes too much rice, freeze the leftovers to use in future recipes (I use Soupercubes for this).
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Other additions
- Spice -Add a pinch of crushed red pepper flakes or stir in a teaspoon or two of sriracha or a tablespoon of garlic chili oil if you want a little heat to balance the sweet chili sauce.
- Brightness – Finish the dish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. It lifts the flavors and adds a fresh pop without extra effort.
- Color – For a little extra color and crunch, toss in a handful of chopped green onions right before serving.
Common questions
Can I make this with leftover chicken or rotisserie chicken?
Yes. This is one of my favorite ways to use leftover meal-prepped chicken or rotisserie chicken (a true cooking burnout staple). Just warm the chicken in the pan once the veggies are hot, then add the sauce and let everything heat through.
Can I use chicken breasts instead of tenders?
Definitely. Chicken breasts or thighs both work well. Just cut them into small, even pieces so they cook quickly and stay tender.
Can I use a different veggie?
Yes. Any quick-cooking frozen veggie works here. Frozen broccoli, green beans or even a stir-fry mix all make great burnout-friendly substitutions.
What if my sauce gets too thick?
Add a splash of water or broth to loosen it. Sweet chili sauce thickens quickly as it cooks, especially if you used arrowroot.
What if my sauce is too thin?
Stir in a slurry of arrowroot mixed with cold water, then simmer for 1 to 2 minutes until it thickens.
Can I make this spicy?
Yes. Add sriracha, crushed red pepper flakes or chili onion crunch if you want a little more heat.
Can I serve this with something besides rice?
Absolutely. It’s great with noodles, cauliflower rice, quinoa or inside lettuce wraps.
Can I make this in advance?
Absolutely. This dish reheats really well and works great for meal prep. If you know you’re cooking it specifically for meal prep, boneless skinless chicken thighs tend to reheat the best and stay juicy.
How long do leftovers last in the fridge?
Store leftovers in an airtight container for up to 3 days. You can portion the chicken and rice together in meal prep containers if you’re planning ahead for lunches or busy nights.
