Description
This Sweet Chili Chicken recipe features tender, juicy chicken pieces glazed in a sticky, tangy, and mildly spicy homemade sweet chili sauce. It’s a perfect weeknight main course packed with flavor and ready in just 30 minutes.
Ingredients
Units
Scale
For the Chicken
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sweet Chili Sauce
- 1/3 cup sweet chili sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
For Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the Chicken: In a mixing bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. This helps create a light crust and keeps the chicken tender.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Sear for 5-7 minutes, turning occasionally, until golden-brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for 30-60 seconds until fragrant. Stir in the sweet chili sauce, soy sauce, honey, rice vinegar, and crushed red pepper flakes (if using). Cook the sauce, stirring often, for 2-3 minutes until slightly thickened.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Toss to coat the chicken thoroughly in the sauce. Cook for another 2-3 minutes, stirring frequently, until the chicken is glossy and the sauce is sticky.
- Garnish and Serve: Turn off the heat. Sprinkle sesame seeds and sliced green onions over the top. Serve hot with rice, noodles, or steamed vegetables.
Notes
- If you prefer a spicier dish, add extra chili flakes or a splash of sriracha to the sauce.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- This recipe works equally well with boneless chicken thighs or breasts.
- Leftovers keep in the fridge for up to 3 days; reheat in a skillet for best results.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 285
- Sugar: 15g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
