Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch or arrowroot powder
- 2 tablespoons vegetable oil
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by coating the chicken pieces well with cornstarch, ensuring even coverage for crispy results.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside on paper towels.
- In the same skillet, combine sweet chili sauce, soy sauce, rice vinegar, garlic, and ginger. Stir well and bring to a gentle simmer.
- Return the cooked chicken to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld.
- Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice or vegetables for a complete meal.
Notes
- Use thinly sliced chicken for quicker cooking and maximum tenderness.
- Adjust the spice level by adding red pepper flakes if you prefer more heat.
- For gluten-free, substitute soy sauce with tamari and cornstarch with arrowroot powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg