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Lunch recipe · from the recipe book

Chili Garlic Chicken Thighs with Peppers and Onions

Juicy seared chicken thighs and crisp-tender peppers and red onion in a glossy, spicy-sweet chili garlic sauce over fluffy white rice.

Chili Garlic Chicken Thighs with Peppers and Onions

Ingredients

  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater
  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1½ tbsp12 gCornstarch
  • 1½ tbsp20 gCanola oil
  • 1½ medium200 gRed bell peppersliced into strips
  • 1 cup chopped150 gGreen bell peppersliced into strips
  • 1½ medium160 gRed onioncut into wedges
  • 5 cloves15 gGarlicminced
  • 2½ tbsp35 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1⅛ tsp2 gCrushed red pepper
  • 1⅛ tsp5 gToasted sesame oil
  • 2 tsp6 gSesame seedstoasted

Steps

  1. Put the rice and 420 g of the water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes; rest off the heat, covered, 10 minutes.
  2. While the rice cooks, toss the chicken thigh pieces with half of the cornstarch.
  3. Make the sauce: whisk the soy sauce, honey, cider vinegar, red pepper flakes, toasted sesame oil, the remaining half of the cornstarch and the remaining 60 g of water in a small bowl.
  4. Heat half of the canola oil in a large skillet over medium-high heat. Add the chicken in one layer and cook 6 to 8 minutes, turning, until browned and it reaches 165°F (74°C). Move it to a plate.
  5. Add the remaining half of the canola oil to the skillet, then the red onion, red bell pepper and green bell pepper; stir-fry 4 minutes until crisp-tender.
  6. Add the garlic and stir 30 seconds until fragrant.
  7. Return the chicken to the skillet, stir the sauce, pour it in, and toss 1 to 2 minutes until glossy and thickened.
  8. Fluff the rice, divide among 4 bowls, top with the stir-fry and sprinkle with the 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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