Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon rice vinegar (optional for a tangy kick)
- Red pepper flakes (to taste, optional for extra heat)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by slicing the chicken into bite-sized pieces or strips. Ensure even sizing for uniform cooking.
- In a small bowl, combine the sweet chili sauce, soy sauce, minced garlic, and grated ginger. Toss the chicken pieces in the marinade and let sit for at least 15 minutes, up to 30 minutes for more flavor.
- Heat oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally until cooked through and slightly caramelized.
- Pour the remaining marinade or additional sweet chili sauce into the skillet. Stir well and cook for another 2-3 minutes until the sauce thickens and coats the chicken evenly.
- Sprinkle with sesame seeds and chopped green onions. For extra spice, add red pepper flakes if desired. Serve hot over rice, noodles, or stir-fried vegetables.
Notes
- For juicier chicken, use thighs instead of breasts.
- Substitute sweet chili sauce with a mix of honey, soy, and sriracha if needed.
- Adjust spice level by increasing red pepper flakes or chili sauce.
- Marinate the chicken overnight for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-free options available
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330 kcal Kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg