Description
A delightful dish that combines sweet and spicy flavors with juicy chicken coated in a sticky glaze, perfect for busy weeknights.
Ingredients
Scale
- 1.5–2 pounds boneless, skinless chicken breast
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1/4 cup cornstarch
- Salt and pepper, to taste
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Rice or noodles (for serving)
Instructions
- Marinate the chicken with sweet chili sauce, soy sauce, garlic, and ginger for at least 30 minutes, or up to 2 hours for a deeper flavor.
- Dredge the marinated chicken in cornstarch and season it with salt and pepper.
- In a large skillet, heat the vegetable oil over medium-high heat. Fry the coated chicken in batches until it turns golden brown and cooks through, about 4–5 minutes on each side. Once done, drain the chicken on paper towels.
- In the same skillet, simmer the remaining marinade until it thickens slightly. Then, return the chicken to the pan and toss it in the glaze for 2–3 minutes.
- Garnish with sliced green onions and sesame seeds. Serve the sweet chili chicken over rice or noodles.
Notes
For extra flavor, add more minced garlic and ginger. Adjust sweetness by altering the amount of sweet chili sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 75mg
Keywords: Sweet Chili, Chicken, Quick Dinner, Asian Cuisine, Meal Prep