Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon honey (optional, for extra sweetness)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil or cooking oil
- Optional garnish: sliced green onions, sesame seeds, red chili flakes
Instructions
- Start by rinsing and cutting the chicken into uniform bite-sized pieces. This ensures even cooking and a juicy, tender result.
- In a small bowl, combine the sweet chili sauce, soy sauce, rice vinegar, grated ginger, minced garlic, honey (if using), and sesame oil. Mix well to create a flavorful marinade and sauce.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Add the prepared sauce to the skillet and bring it to a simmer. Return the cooked chicken to the pan, tossing to coat thoroughly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Garnish your sweet chili chicken with sliced green onions, sesame seeds, and red chili flakes for an extra layer of flavor. Serve over steamed rice or Asian noodles for a complete meal.
Notes
- Use fresh garlic and ginger for the most vibrant flavors.
- Adjust the sweetness by adding more honey or sweet chili sauce according to your taste.
- For a crunchier texture, coat the chicken in cornstarch before frying.
- Try substituting chicken thighs for breasts for juicier results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg