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Prepare the Jasmine rice using a rice cooker. Add water, rice, and chicken powder to the bowl and cook accordingly. If not using a rice cooker, follow the stove and package directions.
Preheat a griddle to medium to medium-high heat.
In a bowl, mix the chicken pieces with cornstarch and soy sauce until well-coated, and set it aside.
Slice the onions, red bell pepper, and green onion tops.
Add oil to the preheated griddle, dividing it between two areas. Place the chicken on one spot and the onions and peppers on another. Cook the onions and peppers until they are al dente, and the chicken until it's almost done.
Mix the cooked veggies and chicken together, and then add half of the bottle of sweet chili sauce. Stir well and add the drained can of pineapple. If the mixture looks dry, add more sauce and some reserved pineapple juice. Mix until everything is incorporated.
Transfer the stir-fry to a serving dish and garnish with sliced green onion tops. Serve the sweet chili chicken stir-fry over the Jasmine rice.
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