One Pot Sweet Chili Chicken Rice & Quinoa Recipe



  • 1/2 cup Thai sweet chili sauce
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon sesame oil
  • 2 teaspoons brown sugar or honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon grated or minced ginger
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 3/4 lb boneless (about 2 medium), skinless chicken breasts, split in half and pounded lightly
  • salt and black pepper to taste
  • 1 red bell pepper, sliced thinly
  • 1 cup pineapple chunks (fresh, frozen or canned)
  • 1 cup broccoli florets
  • 2 (5 ounce) packages of Hodgson Mill Spicy Quinoa and Brown Rice sides
  • 2 tablespoons fresh chopped parsley, for garnish
  • Sesame seeds, for garnish

One  Pot Sweet Chili Chicken Rice & Quinoa Recipe

  1. Combine all the ingredients for the sauce in a large pan or skillet and bring to a boil over medium high heat, whisking continuously. Once the mixture thickens up, remove from heat pour into a container and set aside. Wipe down the pan with a damp paper towel.
  2. Season chicken with salt and black pepper and measure out 1/4 cup of sauce to coat. Cover and marinate in the fridge for at least 1 hour or overnight.
  3. When ready to cook, drizzle the same pan with oil and cook chicken breasts for about 3-4 minutes on each side over medium-high heat, just long enough to brown each side of the chicken.Transfer to a plate.
  4. Add a little bit more oil and toss in the red peppers and pineapples and cook for 2-3 minutes, until pineapples are slightly caramelized. Add rice, water and bring to a boil. Lower heat, cover with lid and cook for 10 minutes. Stir in broccoli, and 1/4 cup of the reserved sauce. Nestle chicken on top and brush with more sauce. Cover and continue to cook for an additional 5-9 minutes or until rice and chicken are cooked through.
  5. Brush chicken with additional sauce and garnish with parsley and sesame seeds, if desired. Serve immediately.

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