Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (optional, for extra sweetness)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch (for coating)
- 2 tablespoons vegetable oil
- Sesame seeds and chopped green onions for garnish
Instructions
- Begin by coating your chicken pieces evenly with cornstarch. Set aside.
- In a mixing bowl, combine sweet chili sauce, soy sauce, rice vinegar, honey (if using), minced garlic, and grated ginger. Whisk until well blended to create the flavorful sauce.
- 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.
- Pour the sauce into the skillet and bring to a gentle simmer. Return the chicken to the skillet, tossing to coat with the sauce. Cook for an additional 2-3 minutes until heated through and the sauce thickens slightly.
- Transfer to a serving dish. Garnish with sesame seeds and chopped green onions. Serve hot over jasmine rice or steamed vegetables for a complete meal.
Notes
- You can adjust the spiciness by adding red pepper flakes to the sauce or during cooking.
- For a healthier version, bake or air fry the chicken instead of frying.
- Use fresh garlic and ginger for maximum flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if gluten-free soy sauce used)
Nutrition
- Serving Size: 1 plate
- Calories: 410 kcal Kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg