Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Optional garnishes: chopped green onions, sesame seeds, red pepper flakes
Instructions
- Start by slicing your chicken into thin strips. In a small bowl, whisk together the soy sauce, rice vinegar, and cornstarch. Marinate the chicken in this mixture for about 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sauté until fragrant—about 30 seconds. Add the marinated chicken strips and cook until golden brown and cooked through, approximately 5-7 minutes. Remove and set aside.
- In the same skillet, pour in the sweet chili sauce and bring to a gentle simmer. Return the cooked chicken to the skillet, tossing to coat evenly. Cook for an additional 2-3 minutes for flavor melding. Garnish with red pepper flakes or sesame seeds if desired.
Notes
- You can substitute chicken thighs for breasts for a juicier, more flavorful result.
- This dish pairs well with steamed jasmine rice, quinoa, or stir-fried vegetables.
- For a low-carb or keto variation, serve over cauliflower rice or steamed greens.
- To make it vegan, replace chicken with tofu or tempeh and use vegan sweet chili sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 320 kcal Kcal
- Sugar: 15 grams
- Sodium: 900 mg
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 27 grams
- Cholesterol: 75 mg