Description
Sweet Chili Chicken is a flavorful Asian-inspired dish featuring crispy chicken tossed in a sweet and spicy chili glaze. Perfect for weeknight dinners or gatherings, it pairs beautifully with rice, noodles, or vegetables.
Ingredients
1.5 to 2 pounds boneless, skinless chicken breasts
1 cup sweet chili sauce (store-bought or homemade)
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons vegetable oil
1/4 cup cornstarch
Salt and pepper, to taste
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Rice or noodles (for serving)
Instructions
- Cut the chicken breasts into bite-sized pieces. In a mixing bowl, combine sweet chili sauce, soy sauce, garlic, and ginger. Add chicken, coat well, cover, and marinate in the fridge for 30 minutes to 2 hours.
- In another bowl, season cornstarch with salt and pepper. Dredge marinated chicken pieces in the cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken pieces in a single layer for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
- Reduce skillet heat to medium. Add remaining marinade and simmer until slightly thickened. Return chicken to the skillet and toss in glaze for 2–3 minutes to coat.
- Transfer chicken to a serving platter. Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
- For extra heat, add sriracha, more chili sauce, or fresh chopped chili.
- Substitute chicken breasts with boneless, skinless chicken thighs for juicier meat.
- Use tamari or gluten-free soy sauce for a gluten-free option.
- Add vegetables like broccoli, snap peas, or bell peppers for extra nutrition.
- Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg
