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Dinner recipe · from the recipe book

Crispy Chili Garlic Chicken with Brown Rice

Cornstarch-crisped chicken breast bites tossed in a glossy, garlicky chili-honey glaze with tender snow peas and wilted spinach over nutty brown rice.

Crispy Chili Garlic Chicken with Brown Rice

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2½ cups600 gWater
  • 1¼ lb600 gChicken breast, boneless skinlesscut into 1-inch pieces
  • 2½ tbsp20 gCornstarch
  • 2 tbsp30 gCanola oil
  • 8 cloves24 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1¾ tsp3 gCrushed red pepper
  • 3 tbsp40 gLow-sodium soy sauce
  • 1½ tbsp30 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 3¼ cups200 gSnow peasstrings removed
  • 6⅔ cups loosely packed200 gBaby spinach
  • 2 medium30 gGreen onionssliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Bring the brown rice and 540 g of the water to a boil in a saucepan, cover, and simmer on low for 40 to 45 minutes until tender; rest covered 5 minutes.
  2. While the rice cooks, toss the chicken breast with half the cornstarch until evenly coated.
  3. Make the sauce: whisk the soy sauce, honey, cider vinegar, the remaining half of the cornstarch and the remaining 60 g of water in a small bowl.
  4. Heat two-thirds of the canola oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning, 6 to 8 minutes until golden and 165°F (74°C) inside. Move the chicken to a plate.
  5. Lower the heat to medium and add the remaining third of the canola oil. Stir in the garlic, ginger and red pepper flakes for 30 seconds until fragrant.
  6. Add the snow peas and stir-fry 2 minutes until bright green, then add the spinach and toss until just wilted.
  7. Stir the sauce, pour it into the skillet and simmer about 1 minute until glossy and thickened. Return the chicken and toss to coat.
  8. Spoon the chicken and vegetables over the brown rice and finish 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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