Description
This Sweet Chili Chicken recipe delivers a delicious balance of sweet and savory flavors, with crispy chicken coated in a tangy and slightly spicy glaze. A perfect dish for weeknight dinners, this simple recipe will impress your guests and satisfy your taste buds. Try it with rice or noodles for a complete meal!
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 (for garnish)
1 tablespoon sesame seeds (for garnish)
Rice or noodles, for serving (such as jasmine rice, basmati rice, or noodles of your choice)
Instructions
-
Marinate the Chicken: In a bowl, mix sweet chili sauce, soy sauce, garlic, and ginger. Add chicken pieces and marinate for 30 minutes to 2 hours in the fridge.
-
Coat the Chicken: In a separate bowl, combine cornstarch with salt and pepper. Dredge marinated chicken pieces in the cornstarch mixture, ensuring an even coating.
-
Cook the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Cook chicken for 4-5 minutes on each side until golden brown and cooked through.
-
Remove and Drain: Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
-
Glaze the Chicken: In the same skillet, add the remaining marinade and simmer for 2-3 minutes. Add chicken back to the skillet and toss until evenly coated in the glaze.
-
Serve: Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
Spicy Option: Add fresh chilies or a splash of sriracha to the marinade or glaze for extra heat.
Vegetarian Version: Replace chicken with tofu or tempeh.
Add Veggies: Include bell peppers, broccoli, or snap peas for a nutritious twist.
- Prep Time: 10-15 minutes (plus marinating time)
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Asian
