Description
Zesty sweet chili chicken rocks my weeknight dinner game with its perfect balance of spicy and sweet flavors. Crispy chicken tenders coated in a tangy sauce make this meal a total crowd-pleaser that comes together in less than 30 minutes.
Ingredients
Scale
Proteins:
- 1.5 pounds (680g) boneless, skinless chicken breasts, diced
Vegetables:
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
Sauce and Seasoning:
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- ½ cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- Sliced green onions
Instructions
- Prepare the chicken by thoroughly coating 1 ½ pounds (680g) diced chicken breasts with 2 tablespoons cornstarch, ensuring each piece is evenly dusted.
- Heat 1 tablespoon olive oil in a large skillet at 375°F (190°C). Spread chicken pieces carefully, allowing space between them, and cook for 3-4 minutes until golden brown on each side.
- Remove chicken and set aside on a clean plate. Add remaining 1 tablespoon oil to the skillet at medium-high heat.
- Sauté 1 sliced red bell pepper, 1 cup broccoli florets, and 3 minced garlic cloves for 2-3 minutes until vegetables reach a crisp-tender texture.
- Whisk ½ cup sweet chili sauce, 2 tablespoons low-sodium soy sauce, and 1 tablespoon rice vinegar in a separate small bowl until well combined.
- Pour sauce mixture over vegetables, then return chicken to the skillet. Gently stir to coat everything evenly and simmer for 2 minutes at 325°F (163°C).
- Transfer to serving dishes and garnish with 1 teaspoon sesame seeds and chopped green onions. Serve immediately over steamed rice or your preferred base.
Notes
- Coating the chicken in cornstarch creates a light, crispy exterior that helps the sauce stick better and keeps the meat tender.
- Choose bell peppers and broccoli that are fresh and bright, as they add crunch and color to the dish.
- For a low-carb version, swap rice with cauliflower rice or serve in lettuce cups to reduce calories and carbohydrates.
- When cooking chicken, make sure internal temperature reaches 165°F to ensure food safety without overcooking the meat.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg