Don't you just love it when you can whip up a delicious dinner in less than half an hour? And this delicately glazed Asian Sweet Chili Sesame Chicken is absolute perfection, especially when it sits on some beautiful Coconut Rice! Seriously good! And I seriously had Skipper and the kids fighting over the extra Asian Sweet Chili Sesame Sauce to drizzle over both the Coconut Rice and steamed sugar snap peas. YIKES! So good!
And the tender Coconut Rice? SO GOOD all by itself, but I can keep the vegetarians in the family happy just be drizzling a little Sweet Chili Sesame Glaze/Sauce over the top.
Reminder to self...plant a whole lot more sugar snap peas this year in the garden!
I know that I've mentioned it before, but I usually make double batches of my grilling sauces and have them ready and waiting in the fridge for last minute grilling and cooking.
This recipe is pretty versatile as well - if there's rain in the forecast, you can also bake this in a casserole dish - just pour the Asian Sweet Chili Sesame Sauce over the top, cover it with some foil, and let it bake for about an hour. The sauce won't be as thick and sticky, but your chicken will be so moist and flavorful! And if you're the kind of person that is REALLY organized and looking to save some time, you can throw this in a crockpot and let it cook on low for 4 hours. All you'll need to do is cook up the rice, steam some sweet sugar snap peas, and serve up a delicious dinner!
Those of you that have cooked with some of my other recipes will note some similarities with Sweet Chili Teriyaki Chicken. The spices are a bit different, and there is no cornstarch in this marinade/glaze/sauce. This recipe isn't quite as "teriyaki" tasting, but man-oh-man, this is so good!
Hope that you enjoy this family-favorite recipe as much as we do! I've to run - there's little faces to wipe off! Geez, I just love those little boy grins!
4 chicken breasts (boneless & skinless)
¼ cup olive oil
Asian Sweet Chili Sesame Marinade, Glaze & Sauce:
¼ cup Asian sweet chili sauce
1/3 cup soy sauce (low sodium)
1/3 cup ketchup
1/3 cup packed brown sugar
2 Tablespoons hoisin sauce
2 tablespoons red wine vinegar
1 tablespoon toasted sesame oil
1-1/2 teaspoons garlic powder (or 4 garlic cloves, finely minced)
½ teaspoon onion powder
1 teaspoon freshly grated ginger or ginger paste
½ teaspoon black pepper
OPTIONAL: Sriracha OR extra brown sugar
1-1/2 cups jasmine rice (rinsed & drained well)
1-1/2 cups coconut water
1-1/4 cups canned coconut milk
½ teaspoon salt
Green onions, sliced
Sesame seeds, toasted
HOW I MAKE THIS:
YIELD: 4 Servings
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