Ingredients
Scale
- 1 pound chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch or arrowroot powder
- 2 tablespoons vegetable oil
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Red pepper flakes (optional, for extra spice)
- Chopped scallions and sesame seeds for garnish
Instructions
- Preheat oil in a skillet over medium-high heat.
- Coat chicken pieces in cornstarch, shaking off excess.
- Cook chicken in hot oil until golden and crispy, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic and ginger; cook for 30 seconds until fragrant.
- Pour in sweet chili sauce, soy sauce, and rice vinegar; stir well and simmer for 2 minutes.
- Add crispy chicken to the sauce and toss to coat evenly. Cook for another 2 minutes.
- Serve hot, garnished with chopped scallions and sesame seeds.
Notes
- Adjust the amount of chili sauce for sweetness and spice levels.
- You can bake the chicken for a healthier version, cooking at 400°F for 15 minutes until crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 340 Kcal
- Sugar: 12g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg