Sweet Thai Chili Chicken with Zesty Lime Rice and Roasted Broccoli

This sweet and spicy Thai chili chicken is the perfect weeknight dinner that feels like a restaurant-quality meal. Juicy chicken cutlets are seared until golden, then finished in the oven alongside tender roasted broccoli. The real star is the glossy pan sauce made with sweet Thai chili sauce, ponzu and a touch of butter-it’s irresistibly tangy and slightly spicy.

Serve the chicken over fluffy jasmine rice brightened with fresh lime zest and cilantro. Every bite is a balance of savory, sweet and citrusy flavors. Best of all, this dish comes together in just 35 minutes, making it an easy yet impressive dinner any night of the week.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces if needed. Halve, peel and mince shallot. Zest and quarter lime. Roughly chop cilantro.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the next step). Remove pan from heat. Transfer chicken to one side of a baking sheet.
4. Toss broccoli on opposite side of sheet from chicken with a drizzle of oil, salt and pepper. Roast on top rack until chicken is cooked through and broccoli is browned and tender, 10-12 minutes. Once chicken is done, transfer to a cutting board to rest for 5 minutes.
5. Heat a drizzle of oil in the pan used for chicken over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. Stir in stock concentrate, chili sauce, ponzu and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
6. Thinly slice chicken crosswise. Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. Divide rice, broccoli and chicken between plates. Top chicken with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Just pound them to an even thickness for even cooking.

What can I substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Is this recipe gluten-free?

It can be if you use gluten-free ponzu and ensure the sweet Thai chili sauce is gluten-free. Check labels.