Description
Sweet Chili Chicken brings zesty Asian-inspired flavors straight to your dinner table in minutes. Crispy chicken pieces tossed in a tangy sauce make this quick meal perfect for busy weeknights.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken breasts or thighs
Vegetables:
- 1 red bell pepper
- 1 green bell pepper
- 1 cup broccoli florets
- ½ cup sliced green onions
Sauce and Seasonings:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 3 cloves garlic
- 1 tablespoon ginger
- ½ cup water
- ¼ cup rice vinegar
- ¼ cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- 2 cups cooked white rice
Instructions
- Slice 1.5 lbs chicken into uniform 1-inch pieces, ensuring consistent cooking.
- Mix ¼ cup soy sauce, 2 tbsp rice vinegar, and 2 tbsp honey in a bowl for your marinade.
- Submerge chicken in marinade, coating thoroughly. Refrigerate for 15 minutes.
- Pat chicken dry with paper towels to guarantee crispy exterior.
- Dust chicken with 2 tbsp cornstarch, shaking off extra coating.
- Heat skillet to medium-high heat with 2 tbsp vegetable oil until surface shimmers.
- Arrange chicken pieces in hot skillet, cooking 4-5 minutes per side until golden brown and internal temperature hits 165°F.
- Transfer chicken to a clean plate, keeping warm.
- Sauté 3 minced garlic cloves and 1 tbsp ginger in same skillet for 30 seconds until aromatic.
- Pour ½ cup water, ¼ cup rice vinegar, ¼ cup honey, and 2 tbsp sriracha into pan.
- Whisk 1 tbsp cornstarch into sauce, stirring constantly until glossy and thickened, roughly 2-3 minutes.
- Add chopped bell peppers and 1 cup broccoli florets, cooking 2-3 minutes until slightly tender.
- Reintroduce chicken to skillet, tossing to coat with sauce and vegetables.
- Sprinkle ½ cup green onions and 2 tbsp sesame seeds across dish.
- Plate over 2 cups white rice, drizzling additional sauce on top.
Notes
- Pat chicken pieces very dry before coating with cornstarch to ensure maximum crispiness and prevent soggy results.
- Marinate chicken for no longer than 15-20 minutes to prevent the meat from becoming too salty or tough.
- Use a meat thermometer to check chicken’s internal temperature reaches exactly 165°F for safe and perfectly cooked protein.
- For a gluten-free version, replace 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: 340 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg