Sweet Thai Chili Chicken
with Zesty Rice & Roasted Broccoli
- Fish
- Soy
- Wheat
- Milk
The pan sauce on tonight’s pork is sweeeet (and spicy). Our chefs combined sweet Thai chili sauce with ponzu, chicken stock, shallot, lime, and butter—a winning combination with pork tenderloin. You’ll prep fluffy zesty rice and crisp roasted broccoli on the side. If this sounds like a meal fit for a restaurant-worthy night, that’s ‘cause it is (just in your PJs in the comfort of your own home!).
Ingredients
1 unit
Shallot
1 unit
Lime
¼ ounce
Cilantro
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
8 ounce
Broccoli Florets
1 ounce
Sweet Thai Chili Sauce
1 unit
Chicken Stock Concentrate
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat pork dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Remove pan from heat. • Transfer pork to one side of a baking sheet.
Swap in chicken or steak for pork; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest. (No need for a baking sheet!)
• Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper. • Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes. • Once pork is done, transfer to a cutting board to rest for 5 minutes.
Season broccoli and spread across entire sheet; roast as instructed.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. • Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. • Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.
Thinly slice chicken or steak against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet Thai chili sauce, finding it well-balanced and delicious. Some wanted more sauce or spice.
- Ease of prep: Quick and easy to make, though a few found the rice instructions tricky to get right.
- Suggestions: Consider adding garlic powder to chicken and broccoli. Try steaming broccoli for more tenderness.
- Leftovers: Several mentioned it made great leftovers, with some saying it was plenty for two meals.
- Protein: Some preferred pork over chicken for this recipe, noting it might complement the flavors better.
Reviews from our home cooks
The chili sauce on the chicken was delicious, and easy! The lime zest and green onion in the rice gave it nice kick that was also tasty.
The broccoli was so fresh and delicious! I loved the sauce, it was easy to make, and it made the chicken stand out.
The combination of flavors in the sweet chili sauce was absolutely delicious, the squeeze of lime really finished it. A tasty variation on the old reliable chicken & broccoli & rice!
The sauce is everything here. I steamed the broccoli instead of roasting as I prefer it a bit more tender.
This dish tasted so fresh because of the lime rice. From now on that's the way I'm going to make my own white rice. I liked everything about this dish. I would highly recommend it.
This dish was okay. The rice had the cilantro and lemon juice for flavor, which helped, but the broccoli and chicken breast were fairly bland, with flavor coming only from the sauce. Would have been nice for the broccoli especially to have some additional flavor (and flavor does not necessarily mean hot sauce or chili powder or salt). There are lots of delicious herbs and spices in the world. This recipe tasted more 'american' than thai. I'm guessing some customers like/want that, esp for dishes that contain the traditional american triad of meat, starch, and veggies served separately, as opposed to the explosion of different flavors that so many cuisines offer.
Great mix of flavors. I skipped testing lime and just added lime juice and cilantro. Would be good to cook rice with a bottle of coconut milk
This was SO yummy - the sauce was perfect, and all the different flavors were perfect together. I had the chicken swap and loved it!
It was delicious and so easy to prepare. We subbed chicken because we had another pork dinner this week and it was great. We can't wait to order it again.
The flavors were good but there was only a tiny bit of broccoli, didn't seem like it was for 2 people.
