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Dinner recipe · from the recipe book

Chili Garlic Chicken Breast with Peppers

Tender, cornstarch-velveted chicken breast and crisp-tender peppers and red onion in a glossy, spicy-sweet chili garlic sauce over fluffy brown rice.

Chili Garlic Chicken Breast with Peppers

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dry
  • 2⅔ cups620 gWaterdivided
  • 1¼ lb600 gChicken breast, boneless skinlesssliced thin, bite-size
  • 2 tbsp16 gCornstarchdivided
  • 3 tbsp40 gLow-sodium soy saucedivided
  • 2 tbsp28 gCanola oildivided
  • 2 medium240 gRed bell peppercut into strips
  • 1½ medium180 gGreen bell peppercut into strips
  • 1½ medium160 gRed onioncut into wedges
  • 6 cloves18 gGarlicminced
  • 1¾ tsp3 gCrushed red pepper
  • 1 tbsp21 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1⅛ tsp5 gToasted sesame oil
  • 2 medium30 gGreen onionssliced
  • 2¾ tsp8 gSesame seeds

Steps

  1. Rinse the brown rice and bring it to a boil in a pot with 560 g of the water; cover, simmer on low 40 minutes, then rest 5 minutes off the heat and fluff.
  2. While the rice cooks, toss the chicken breast with half the cornstarch and half the soy sauce.
  3. Make the chili garlic sauce: whisk the remaining 60 g water, the remaining half of the cornstarch, the remaining half of the soy sauce, the honey, the cider vinegar and the red pepper flakes in a small bowl.
  4. Heat half the canola oil in a large skillet over high heat. Add the chicken breast in one layer and cook 5 to 6 minutes, turning, until browned and 165°F (74°C) inside. Move it to a plate.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the red bell pepper, green bell pepper and red onion 4 minutes until crisp-tender.
  6. Add the garlic and stir 30 seconds until fragrant.
  7. Return the chicken breast, stir the chili garlic sauce, and pour it in; toss 1 minute until glossy and thickened. Turn off the heat and stir in the toasted sesame oil.
  8. Serve over the brown rice topped with the green onion and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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