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Full detail recipe with description and time and question answer Sweet & Spicy Chicken with Peppers and Steamed Rice
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Sweet & Spicy Chicken with Peppers and Steamed Rice
This Sweet & Spicy Chicken with Peppers and Steamed Rice is a perfect balance of bold heat and sticky sweetness. Tender chicken strips are tossed in a glossy chili-honey sauce with colorful bell peppers, then served over fluffy steamed rice. It’s fast enough for weeknights but exciting enough for special dinners!
Time & Serving Info
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3
Calories (approx.): 520–580 per serving
Ingredients
For the Chicken & Peppers
2 boneless chicken breasts, thinly sliced
2 tbsp cornstarch
2 tbsp oil (vegetable or olive)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
2arlic cloves, mince
1 tsp fresh ginger, grated (optional but recommended
For the Sweet & Spicy Sauce
3 tbsp sweet chili sauce
1½ tbsp honey
1 tbsp soy sauce
1 tbsp ketchup
1 tsp rice vinegar or lemon juice
½–1 tsp red chili flakes (adjust to heat preference)
For the Rice
1 cup basmati or jasmine rice
2 cups water
½ tsp salt
1 tsp or oil (op
Garnish (Optional)
Sesame seeds
Chopped green onions
Step-by-Step Cooking Instructions
Steam the Rice (10–12 Minutes)
Rinse rice until water runs clear.
Add rice, water, and salt to a pot.
Bring to boil, cover, and reduce to low.
Cook 10–12 minutes until fluffy.
Rest 5 minutes, then fluff with fork.
Prep the Chicken (5 Minutes)
Toss sliced chicken with cornstarch.
This coating helps create a crispy texture and thick sauce later.
Cook the Chicken (6–7 Minutes)
Heat oil in a large pan or wok.
Add chicken in a single layer.
Cook until golden and fully cooked.
Remove and set aside.
Stir-Fry the Veggies (5 Minutes)
In the same pan, add onion and peppers.
Stir-fry on medium-high until tender-crisp.
Add garlic and ginger for the last 30 seconds.
Make the Sauce (3–4 Minutes)
Mix all sauce ingredients in a bowl.
Pour into the pan with veggies.
Let it bubble and thicken slightly.
Add chicken back in and toss to coat.
Final Assembly
Serve hot sweet & spicy chicken over steamed rice.
Garnish with sesame seeds and green onions.
Pro Cooking Tips
For extra crispiness: air-fry or shallow-fry the chicken first.
If sauce thickens too much, add 1–2 tbsp water.
Want it smokier? Add ½ tsp paprika.
Easy Variations
Extra Spicy: Add sriracha or bird’s eye chili.
Pineapple Version: Toss in pineapple chunks.
Low-Carb: Serve over cauliflower rice.
Vegetarian: Replace chicken with tofu or mushrooms.
Storage & Reheating
Fridge: 3–4 days (airtight container)
Freezer: Up to 2 months (sauce & chicken only)
Reheat: Pan or microwave with 1 tbsp water
Frequently Asked Questions
Q1: Can I bake this instead of pan-frying?
Yes! Bake chicken at 200°C (400°F) for 15–18 minutes, then toss in sauce.
Q2: What’s the best rice for this recipe?
Basmati, Jasmine, or short-grain rice all work beautifully.
Q3: How do I reduce the sweetness?
Reduce honey to 1 tsp and increase soy sauce slightly.
Q4: Is this recipe kid-friendly?
Yes! Simply skip chili flakes for a mild version.
Q5: Can I double this recipe?
Absolutely—just cook chicken in batches to avoid steaming.