Description
Sweet and Spicy Glazed Chicken with Stir-Fried Vegetables
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1/4 cup sweet chili sauce
2 tbsp honey
1 tbsp soy sauce
1 tsp sriracha (optional, for extra heat)
Salt and pepper to taste
1 tbsp olive oil
For the Vegetables:
1 cup snap peas
1 cup mushrooms (sliced)
1 cup bell peppers (sliced)
1 cup carrots (thinly sliced)
2 green onions (chopped)
1 tbsp soy sauce
1 tbsp sesame oil
1 clove garlic (minced)
For Serving:
2 cups cooked jasmine rice
Directions
Prepare the Glaze: In a small bowl, mix sweet chili sauce, honey, soy sauce, and sriracha (if using). Set aside.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, and sear for 4-5 minutes on each side until golden brown and cooked through. Brush the glaze generously over the chicken and cook for an additional 2 minutes, flipping to caramelize the glaze. Remove from heat and keep warm.
Stir-Fry the Vegetables: In a separate skillet or wok, heat sesame oil over medium-high heat. Add garlic and cook for 30 seconds. Add snap peas, mushrooms, bell peppers, and carrots. Stir-fry for 5-6 minutes until crisp-tender. Add soy sauce and green onions, tossing to coat.
Assemble: Plate the cooked jasmine rice, top with glazed chicken, and serve the stir-fried vegetables on the side.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 420 kcal per serving
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