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Sweet Chili Chicken
with Coconut Rice, Zucchini & Peanuts
40 MIN
4 Servings
From the Test Kitchen
Sweet coconut milk lends light, silky texture to this Asian-inspired dish, which highlights tender bites of carrots and zucchini. It’s also cooked into the fragrant rice for irresistibly rich flavor.
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NutritionPER SERVING
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Calories600 Cals (est.)
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fresh
ingredients
Title
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel the carrots; halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared carrots, garlic, and white bottoms of the scallions. Roughly chop the peanuts. Halve the lime crosswise. In a bowl, combine the sweet chili sauce, soy sauce, and half the coconut milk (shaking the can before opening).
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, the remaining coconut milk, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the zucchini:
While the rice cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
4
Cook the chicken:
While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until browned and the chicken is cooked through.
5
Finish the chicken & serve your dish:
Add the sauce to the pan. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat; stir in the cooked zucchini and the juice of both lime halves. Serve the finished chicken over the cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel the carrots; halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the prepared carrots, garlic, and white bottoms of the scallions. Roughly chop the peanuts. Halve the lime crosswise. In a bowl, combine the sweet chili sauce, soy sauce, and half the coconut milk (shaking the can before opening).
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, the remaining coconut milk, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the zucchini:
While the rice cooks, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Wipe out the pan.
4
Cook the chicken:
While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared carrot mixture; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until browned and the chicken is cooked through.
5
Finish the chicken & serve your dish:
Add the sauce to the pan. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat; stir in the cooked zucchini and the juice of both lime halves. Serve the finished chicken over the cooked rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
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