Ingredients
- Chicken breasts (boneless, skinless): 1.5 pounds
- Sweet chili sauce: 1 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Garlic (minced): 2 cloves
- Ginger (grated): 1 teaspoon
- Cornstarch: 1 tablespoon
- Sesame oil: 1 tablespoon
Instructions
- Step 1: Cut the chicken breasts into 1-inch cubes. In a bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger.
- Step 2: In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth. Add this cornstarch slurry to the sweet chili sauce mixture and stir well.
- Step 3: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken cubes to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Pour the sweet chili sauce mixture over the cooked chicken. Bring the sauce to a simmer and cook until the sauce has thickened slightly and coats the chicken evenly, about 2-3 minutes.
- Step 5: Serve the sweet chili chicken hot over rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.
Notes
- Store leftover Sweet Chili Chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat, adding a splash of water if the sauce becomes too thick.
- This chicken is fantastic served with a side of steamed broccoli or a crunchy Asian slaw for added texture.
- For extra flavor, marinate the chicken in half of the sweet chili sauce mixture for at least 30 minutes before cooking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American