Frank's redhot sweet chili brings a balanced heat and tang to quick-cooked chicken thighs. The sauce caramelizes on the pan as it cooks, concentrating its spice and sweetness. Serve with rice to soak up every drop.

Serves 2. 25 minutes, 15 at the stove.

About 1160 calories a serving, 81 g protein, 119 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 2 cups water on to boil in a separate pot for rice. Once boiling, stir in 1 cup rice and 1/2 teaspoon salt, cover, reduce heat to low, and cook for 15 minutes until the water is absorbed.
2. While rice cooks, pat 1 pound chicken thighs dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the chicken, and cook 5 minutes per side until golden, then transfer to a plate.
3. Add 2 cloves minced garlic to the skillet and cook 30 seconds until fragrant. Pour in 3/4 cup Frank's Redhot sweet chili sauce and return the chicken to the pan, turning to coat both sides.
4. Reduce heat to medium, cover, and cook 8 minutes, turning the chicken halfway through and stirring the sauce, until the sauce thickens and the chicken reaches 165°F [74°C] at the thickest part.8 min
5. Fluff the rice with a fork when it is done. Serve the chicken and sauce over rice.

Note Swap chicken thighs for salmon or shrimp, reducing the covered cooking time to 4 minutes. Leftovers keep three days refrigerated and reheat well on the stovetop. Serve with a simple green salad or steamed bok choy on the side.