This recipe combines tender chicken with a sweet and spicy glaze, served over a colorful vegetable-infused rice.
Combine the soy sauce, rice vinegar, cilantro, ginger, and garlic in a large sealable plastic bag.
Marinate the chicken for at least 1 hour for the best flavor infusion.
Add the chicken breasts to the bag, seal, and refrigerate for 1 to 4 hours.
Turn the bag occasionally to ensure even marination.
Preheat the oven to 450°F and line a baking sheet with foil, spraying it with nonstick spray.
Preheating ensures even cooking and a crispy exterior.
Remove the chicken from the marinade, letting excess drip off, and discard the marinade.
Pat the chicken dry with paper towels for better caramelization.
Toss the chicken in sweet chili sauce to coat evenly.
Ensure each piece is well coated for maximum flavor.
Place the chicken on the prepared baking sheet and bake for 20 minutes or until fully cooked.
Use a meat thermometer to check for an internal temperature of 165°F.
Cook the rice according to package instructions.
Fluff the rice with a fork after cooking for a light texture.
Mix the cooked rice with shredded carrot, snap peas, bell pepper, sesame seeds, and salt.
Add the vegetables while the rice is warm to slightly soften them.
Slice the baked chicken diagonally and serve over the vegetable rice.
Diagonal slicing creates a professional presentation.
Garnish with sliced green onions and serve immediately.
Serve with a wedge of lime for an extra burst of freshness.
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