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Sweet Chili Chicken: Amazing 30-Minut

Sweet Chili Chicken Weeknight
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Make this delicious sweet chili chicken recipe for a quick and easy weeknight dinner. Crispy chicken coated in a savory, sweet, and lightly spicy sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tbsp cornstarch (for chicken coating)
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 1/2 cup sweet chili sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp cornstarch (for slurry)
  • 2 tbsp cold water (for slurry)
  • 2 green onions, sliced (optional garnish)
  • 1 tbsp toasted sesame seeds (optional garnish)
  • Fresh cilantro, chopped (optional garnish)
  • Lime wedges (optional garnish)

Instructions

  1. Cut chicken breasts or thighs into uniform 1-inch bite-sized pieces.
  2. In a medium bowl, toss chicken with 2 tablespoons cornstarch, 1/2 teaspoon black pepper, and 1/4 teaspoon salt until evenly coated.
  3. In a bowl, whisk together 1/2 cup sweet chili sauce, 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon brown sugar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1/2 teaspoon red pepper flakes. Taste and adjust seasonings.
  4. In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until no lumps remain. Set aside.
  5. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add coated chicken pieces in a single layer, ensuring not to overcrowd (cook in batches if necessary).
  6. Cook chicken for 3-4 minutes per side, until golden-brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside.
  7. Reduce heat to medium. Pour the prepared sweet chili sauce mixture into the same skillet. Bring to a gentle simmer, stirring.
  8. Whisk the cornstarch slurry again, then slowly pour into the simmering sauce while continuously stirring. Continue to stir and simmer for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.
  9. Return cooked chicken to the skillet. Toss gently until all chicken pieces are thoroughly coated in the sauce and warmed through (about 1 minute).
  10. Transfer Sweet Chili Chicken to a serving platter. Garnish with sliced green onions, toasted sesame seeds, chopped fresh cilantro, and lime wedges, if desired. Serve immediately with steamed rice and vegetables.

Notes

  • For a gluten-free option, use tamari instead of soy sauce and ensure your sweet chili sauce is certified gluten-free.
  • Adjust red pepper flakes to your preferred spice level.
  • For crispier chicken, cook in batches and ensure the pan is hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tastysizzle.com/sweet-chili-chicken-weeknight/

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