Thai-Style Sweet Chili Chicken
with Cilantro-Lime Rice- Soy
- Sulphites
- Wheat
Dinner tonight features chicken coated in a tangy sweet chili sauce coupled with zucchini and carrots. Don't forget our cilantro-lime rice, which infuses every bite with brightness!
Ingredients
280 g
Chicken Thighs
200 g
Zucchini
4 tbsp
Sweet Chili Sauce
¾ cup
Basmati Rice
1 tbsp
Cornstarch
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Chili-Garlic Sauce
7 g
Cilantro
85 g
Carrot
1 unit
Lime
1 tbsp
Garlic Puree
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy and 1 tbsp for extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, zest lime. Juice half the lime, then cut remaining lime into wedges. Peel half the carrot (whole carrot for 4 ppl). Halve lengthwise, then cut into 1/8-inch half-moons. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Roughly chop cilantro. Pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board. Add chicken and half the cornstarch to a medium bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 6-8 min. ** Meanwhile, stir together sweet chili sauce, soy sauce, garlic puree, lime juice, remaining cornstarch, 3 tbsp water (dbl for 4 ppl) and chili garlic sauce in another medium bowl. (NOTE: Reference heat guide for chili garlic sauce.) When chicken is cooked through, transfer to the bowl with sauce.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and zucchini. Cook, stirring often, until veggies soften slightly, 4-5 min. Season with salt and pepper.
Add chicken and sauce to the pan with veggies. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste.
Meanwhile, add lime zest and half the cilantro to the pot with rice. Season with salt, to taste, then fluff rice with a fork to combine. Divide rice between plates. Top with chicken and veggies. Spoon any remaining sauce in the pan over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-spicy sauce is a highlight, with the cilantro-lime rice adding a bright, refreshing balance; some reviewers found the dish leaned too sweet or too salty depending on sauce ratios.
- Ease of prep: Most found this quick and straightforward to pull together on a weeknight, though some noted it took longer than 25 minutes with all the chopping involved.
- Suggestions: Use half the chili-garlic sauce if you prefer a milder heat, and consider reducing the soy sauce slightly to keep saltiness in check. To avoid a lumpy sauce, mix the cornstarch into the water before combining it with the other sauce ingredients.
- Leftovers: This dish keeps well and makes a great next-day lunch; a few reviewers added extra chicken to have more on hand.
- Customisation: Adding cashews or chopped peanuts brings a welcome crunch, and swapping or supplementing the zucchini with red pepper, green beans, or broccoli was well-received by several reviewers.
