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
1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
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
1 tablespoon sesame seeds
Rice or noodles, for serving
Instructions
Season the chicken pieces with salt and pepper. Toss them in cornstarch until evenly coated.
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.
In the same skillet, add a bit more oil if needed. Sauté minced garlic and ginger until fragrant, about 30 seconds.
Add sweet chili sauce and soy sauce to the skillet. Stir and bring to a simmer.
Return the cooked chicken to the pan and toss to coat in the sticky sauce.
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