Description
Sticky Sweet Chili Chicken delivers a tangy flavor explosion straight from home kitchens to your dinner table. Crispy chicken pieces glazed with a perfectly balanced sauce make weeknight meals seriously delightful.
Ingredients
Scale
Proteins:
- 1.5 lbs boneless, skinless chicken thighs
Vegetables:
- 1 medium yellow onion
- 1 large red bell pepper
- 1 large green bell pepper
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 3–4 green onions
Sauce and Seasonings:
- ½ cup sweet chili sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or light brown sugar
- 2 tablespoons neutral oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame seeds
- 2 tablespoons cold water
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or chili garlic sauce
- ½ teaspoon white pepper
Serving:
- Cooked jasmine or basmati rice
Instructions
- Pat the chicken dry and slice into precise 1-inch pieces. Create a zesty marinade with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp cornstarch, and ½ tsp white pepper. Coat the chicken thoroughly and let it rest for 15-20 minutes at room temperature.
- Craft the sauce by whisking ½ cup sweet chili sauce, ¼ cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp ginger, 1 tbsp garlic, and 1 tsp Sriracha until completely smooth.
- Mix 1 tbsp cornstarch with 2 tbsp cold water to create a silky, lump-free slurry. Set this thickening agent nearby.
- Fire up your wok to high heat (425°F) and add 1 tbsp neutral oil. Sear the marinated chicken in two separate batches, ensuring each piece gets golden and crisp. Cook for 2-3 minutes per side until fully done. Transfer to a clean plate.
- Add another 1 tbsp oil to the hot wok. Toss in the yellow onion and broccoli, stir-frying at 400°F for 3-4 minutes. Introduce red and green bell peppers, cooking for an additional 2-3 minutes. Quickly incorporate snap peas, stirring for 1-2 minutes until vibrantly green.
- Reunite the chicken with the colorful vegetables in the wok. Pour the prepared sauce over everything, bringing to a gentle simmer at 350°F. Slowly integrate the cornstarch slurry, stirring continuously for 1-2 minutes until the sauce transforms into a glossy, thick coating.
- Sprinkle generously with green onion slices and toasted sesame seeds. Serve immediately atop a fluffy bed of jasmine rice, creating a restaurant-quality meal right in your kitchen.
Notes
- Always pat chicken pieces completely dry before marinating to ensure crispy, golden-brown exterior when cooking.
- Marinate chicken at room temperature for maximum flavor absorption and even cooking throughout the meat.
- Use high heat when stir-frying to achieve that signature restaurant-style caramelization and prevent vegetables from becoming soggy.
- For a gluten-free version, swap soy sauce with tamari and ensure cornstarch is certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg