Description
Sticky, crispy Sweet Chili Chicken tossed in a sweet, spicy glaze. Perfect for a quick weeknight dinner over rice or noodles. A total family favorite!
Ingredients
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1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
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1 cup sweet chili sauce (store-bought or homemade)
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2 tablespoons soy sauce
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4 cloves garlic, minced
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1 tablespoon ginger, minced
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2 tablespoons vegetable oil
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1/4 cup cornstarch
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Salt and pepper, to taste
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2 green onions, sliced
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1 tablespoon sesame seeds
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Rice or noodles, for serving
Instructions
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Season the chicken pieces with salt and pepper. Toss them in cornstarch until evenly coated.
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Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and crispy, about 4-5 minutes per side. Remove from skillet and set aside.
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In the same skillet, add a bit more oil if needed. Sauté minced garlic and ginger until fragrant, about 30 seconds.
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Add sweet chili sauce and soy sauce to the skillet. Stir and bring to a simmer.
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Return the cooked chicken to the pan and toss to coat in the sticky sauce.
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Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
For extra crispiness, fry the chicken in batches without overcrowding the pan.
Want it spicier? Add a dash of sriracha to the sauce!
Leftovers keep well in the fridge for up to 3 days; reheat gently on the stovetop for best texture.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 425 kcal
- Sugar: 16 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 105 mg