Sweet Chili Chicken and Green Bean Rice Bowls with Crispy Onions

Looking for a quick and satisfying dinner that doesn’t skimp on flavor? These sweet chili chicken and green bean bowls are ready in just 20 minutes, making them perfect for busy weeknights. Tender ground chicken and crisp green beans are coated in a glossy sweet chili sauce, then served over fluffy jasmine rice.

Topped with crunchy fried onions and fresh cilantro, every bite offers a delightful mix of textures. A squeeze of lime adds brightness, tying everything together. This recipe is a surefire way to bring a taste of Southeast Asia to your table without the fuss.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 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. (No microwave? 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, 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 ground chicken instead of chopped chicken breast?

Yes, ground chicken works perfectly in this recipe. Just cook it the same way, breaking it up as it browns.

What can I substitute for sweet soy glaze?

You can mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or pan with a splash of water to refresh the sauce.