Ingredients

• 0.5 cups sweet chili sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 1 tablespoon lime juice
• 0.5 teaspoons chili flakes
• 1 pound chicken breast

Instructions

1. 1 For chicken mariade, whisk sweet chili sauce, soy sauce, sesame oil, garlic paste, ginger paste, lime juice, and chili flakes together in a large bowl. Add chicken pieces and toss to coat. Cover with plastic wrap, and marinate in the refrigerator for 30 minutes or up to overnight. Turn chicken pieces once or twice to ensure all are marinated thoroughly.
2. 2 For creamy lime sauce, combine heavy cream, mayonnaise, lime zest, lime juice, and chili garlic sauce in another small bowl. Cover with plastic wrap; refrigerate until ready to use.
3. 3 Cover a plate or platter with paper towels. Remove chicken from marinade to drain on the plate; pat chicken dry with additional paper towels. Preheat a large cast iron skillet or grill skillet to medium-high heat.
4. 4 Add oil to the hot skillet. Working in batches if necessary, add chicken and cook, carefully turning pieces until lightly browned on all sides and no longer pink at the center. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C). Set aside on another plate, cover, and keep warm.
5. 5 Place chicken pieces over rice on individual plates. Top with lime sauce, sprinkle with green onion and cilantro, and serve.

Nutrition per serving