Sweet Chili Chicken and Green Bean Rice Bowls with Crispy Onions

This sweet chili chicken and green bean bowl is the ultimate quick dinner solution. In just 20 minutes, you can have a restaurant-quality meal that’s bursting with flavor and texture. Tender ground chicken and crisp green beans are coated in a luscious sweet chili sauce, then finished with a squeeze of lime and a sprinkle of crispy fried onions.

Served over a bed of buttery jasmine rice, every bite offers a perfect balance of sweet, savory and tangy notes. It’s a simple, satisfying dish that’s sure to become a weeknight favorite.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Trim green beans if necessary; cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems; roughly chop leaves.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add ground chicken; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until chicken is cooked through, 2-4 minutes more. If there’s excess grease in your pan, carefully pour it out.
4. While chicken cooks, in a medium microwave-safe bowl, add green beans and a splash of water; cover bowl with plastic wrap. Microwave until tender, 1-2 minutes. (Alternatively, steam green beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully drain any excess water.
5. To pan with chicken, stir in cooked green beans, chili sauce, 2½ TBSP sweet soy glaze (be sure to measure), 1 TBSP butter and ½ tsp sugar. (For 4 servings, use 5 TBSP sweet soy glaze, 2 TBSP butter and 1 tsp sugar.) Cook, stirring, until chicken mixture is thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls and top with stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, just thaw them first and pat dry to avoid excess moisture in the pan.

What can I use instead of sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a substitute.

Is this dish spicy?

The sweet chili sauce is mild, but you can add red pepper flakes for extra heat.