Sweet Chili Chicken
Sweet chili chicken is a quick and easy dinner option that your whole family will love! Crispy chicken and a sticky sweet-and-savory sauce makes it a recipe you’ll put on frequent repeat.
Servings: 4
Ingredients
For the chicken
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 pound boneless skinless chicken breasts (about 2 breasts)
- 3 tablespoons oil (coconut, vegetable, olive, or avocado)
For the sauce
- ¼ cup sweet chili sauce
- 2 cloves garlic, minced
- ½ teaspoon grated ginger root
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar
For serving
- cooked jasmine rice
- sesame seeds, for garnishing
- sliced green onions, for garnishing
Instructions
- In a large bowl, combine cornstarch, paprika, garlic powder, salt, and pepper.2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Dice chicken evenly into small pieces, about ½ inch. I like to cut it into long strips, about ½ inch wide, and then make horizontal cuts, about ½ inch apart.1 pound boneless skinless chicken breasts
- Toss the diced chicken with cornstarch mixture until it's coated. Set aside.
- In a small bowl or measuring cup, combine sweet chili sauce, garlic, ginger, soy sauce, rice wine vinegar to make sauce. Set aside.¼ cup sweet chili sauce, 2 cloves garlic, minced, ½ teaspoon grated ginger root, 2 tablespoons soy sauce, 1 teaspoon rice wine vinegar
- Heat a large frying pan over medium high heat. Add oil. When oil is shimmering, add chicken in a single layer (and any leftover cornstarch mixture). Cook without stirring for 4 minutes.3 tablespoons oil
- Stir and continue to cook, stirring occasionally, for 5 to 10 minutes or until browned, crispy, and cooked through. Turn off the heat and remove chicken from pan. Carefully drain excess oil from pan, or blot it with paper towels.
- Return the skillet to the stove. Over low heat, pour in sauce and stir until heated through, 1 to 2 minutes. Remove from heat, add chicken and toss to coat the chicken in the sauce.
- Serve immediately with rice, if desired, and sprinkle with sesame seeds and sliced green onions.
Video
Notes
- Make it a stir fry: If you want to make this a stir fry dinner, add your choice of vegetables (sweet onions, broccoli, mushrooms, baby corn, pea pods, etc.) and double the sauce ingredients. After you remove the chicken from the pan, don't remove the excess oil. Stir fry the vegetables until crisp tender, add the sauce ingredients to the pan until heated, then stir in the chicken.
- Serving suggestions: Instead of jasmine rice, the chicken could be served with brown rice, quinoa, cauliflower rice, or any grain of your choice. Try it on a bed of lettuce for a warm salad.
- Recipe retested and revised 10/2024. Previously posted as Sweet Chili Chicken Stir Fry.
Nutrition
Serving: 4oz. chicken with sauce | Calories: 282kcal | Carbohydrates: 13g | Protein: 25g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 871mg | Potassium: 479mg | Fiber: 1g | Sugar: 8g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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