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Sweet and Spicy Chicken

Sweet and Spicy Chicken with Rice

Quick and easy to make and full of flavor.
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Ingredients

For the Chicken:

  • 2 boneless skinless chicken breasts cut into bite size pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1/2 cup barbecue sauce (one that is on the sweeter side)
  • 1/2 cup canned coconut milk

For the Rice:

  • 1 cup Basmati rice or your favorite type of rice
  • 1 jalapeno pepper stem and seeds removed; jalapeno diced
  • 1/4 of a red onion peeled and diced
  • 2 cups water

For Garnish:

  • 1 teaspoon sesame seeds (toasted, black or raw)
  • 2 green onions cut in 1 inch-size pieces; both the green and white parts of the onion

Instructions

For the Rice:

  • To a rice cooker pan, add rice, jalapeno, red onion and water.   
  • Cover with a lid and set the rice cooker on the "cook" setting.
  • When the rice is done cooking, stir so that the jalapeno and onion are evenly distributed in the rice.

For the Chicken (make while the rice is cooking):

  • Heat a skillet on medium heat and add olive oil.   To the skillet add chicken, dried red pepper flakes, ground pepper and stir.  
  • Let the chicken cook for 5 minutes stirring occasionally.
  • To the pan, add honey, soy sauce, and barbecue sauce.  Stir together.  If the sauce starts to bubble, turn down the heat a little. 
  • Continue to cook and stir occasionally until the chicken is cooked through (about another 2 to 4 minutes depending on the size of the pieces of chicken).
  • To the pan, stir in coconut milk.
  • Serve while warm over rice.

For Serving:

  • To serving dishes, add warm cooked rice and top with the warm chicken and sauce. 
  • Garnish with the sesame seeds and cut green onions.