Sweet Chili Chicken with Steamed Jasmine Rice and Cucumber Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Sweet Chili Glazed Chicken Thighs

1. Pat 2 pounds of chicken thighs dry, then season both sides with ¾ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. 3 min
2. Mince 4 cloves of garlic and finely grate 1 teaspoon fresh ginger. 4 min
3. Whisk together ½ cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, the minced garlic, and grated ginger in a small bowl until smooth. 3 min
4. Heat 1½ tablespoons neutral oil in a large skillet over medium-high until shimmering. 2 min
5. Timing-sensitive step. Sear the chicken thighs smooth-side down for 5–6 minutes without moving them until deeply golden, then flip and cook 4–5 minutes more until cooked through to an internal temperature of 165 °F. 11 min
6. Timing-sensitive step. Reduce the heat to medium-low, pour the glaze over the chicken, and cook 2–3 minutes, turning the thighs once or twice, until the sauce thickens and coats the chicken in a sticky lacquer. 3 min
7. Transfer the glazed chicken to a cutting board and rest for 3 minutes before slicing. 3 min
8. Plate the chicken over jasmine rice, garnish with ¼ cup roughly chopped fresh cilantro, 1 teaspoon toasted sesame seeds (optional), and lime wedges on the side. 2 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water, stirring with your hand, until the water runs clear, about 30 seconds. 2 min
2. Combine the rinsed rice, 2¼ cups water, ½ teaspoon kosher salt, and ½ teaspoon neutral oil (optional) in a medium saucepan and bring to a boil over high heat. 4 min
3. Once boiling, stir once, reduce heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid. 15 min
4. Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes, then fluff with a fork before serving. 5 min

Crisp Cucumber Salad with Rice Vinegar Dressingside

1. Thinly slice 2 English cucumbers into rounds and thinly slice 2 scallions. 5 min
2. Whisk together 3 tablespoons rice vinegar, 1 teaspoon granulated sugar, ½ teaspoon kosher salt, ¼ teaspoon red chili flakes (optional), and 1 teaspoon sesame oil in a large bowl until the sugar dissolves. 2 min
3. Add the cucumber rounds and sliced scallions to the bowl and toss well to coat in the dressing. 2 min
4. Let the salad sit for at least 5 minutes to allow the cucumbers to absorb the dressing, then scatter 2 tablespoons torn fresh mint leaves (optional) over the top just before serving. 5 min