HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Sweet Chili Chicken Breasts
Thai-Style Sweet Chili Chicken Breasts

Thai-Style Sweet Chili Chicken Breasts

with Cilantro-Lime Rice

Custom recipe
Read more

Chicken pieces are coated in a tangy sweet chili sauce, then coupled with zucchini and burst tomatoes. The cilantro-lime rice infuses every bite with brightness!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

200 g


4 tbsp

Sweet Chili Sauce

¾ cup

Basmati Rice

1 tbsp



2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Chili Garlic Sauce

7 g


56 g

Carrot, julienned

1 unit


56 g

Onion, chopped

Not included in your delivery

2.5 tsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate94 g
Sugar22 g
Dietary Fiber4 g
Protein47 g
Cholesterol125 mg
Sodium1620 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons.Roughly chop cilantro. Pat chicken dry with paper towels. Cut into 1-inch pieces. 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, lime juice, remaining cornstarch, 3 tbsp water (dbl for 4 ppl) and chili garlic sauce in another medium bowl. (NOTE: Reference heat guide.) When chicken is cooked through, transfer to the bowl with sauce.


Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then onions and zucchini. Cook, stirring often, until veggies soften slightly, 2-3 min. Add carrots. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.


Add chicken and sauce to the pan with veggies. Bring to a simmer. Simmering, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.


Add lime zest and half the cilantro to the pot with rice. Season with salt, to taste, then fluff 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 over a lime wedge, if desired.