Description
Whipping up sweet chili chicken brings delicious Thai-inspired flavors right to your dinner table with minimal effort. Crispy chicken pieces glazed in a tangy-sweet sauce make this weeknight meal a total crowd-pleaser that comes together in under 30 minutes.
Ingredients
Scale
Proteins:
- 1 pound chicken breast
Main Sauce Components:
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1 bell pepper
- 1 cup broccoli florets
- Salt
- Pepper
- Sesame seeds
- Green onions
Instructions
- Combine ½ cup sweet chili sauce, 2 tablespoons soy sauce, and 1 tablespoon cornstarch in a medium bowl, whisking until smooth and no lumps remain.
- Add 1 pound chicken breast pieces to the marinade, gently tossing to ensure each chunk gets fully coated. Let sit for 15 minutes at room temperature.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until the oil shimmers and appears slightly rippled.
- Carefully place marinated chicken pieces into the hot skillet, spacing them so they do not touch. Cook for 7-10 minutes, turning occasionally to achieve golden-brown edges.
- Transfer fully cooked chicken to a clean plate, leaving remaining oil and browned bits in the skillet.
- Add 1 tablespoon minced garlic and 1 teaspoon ginger to the same skillet. Stir constantly for 30 seconds until aromatic.
- Toss in sliced bell pepper and 1 cup broccoli florets. Saute for 5-7 minutes, maintaining a crisp texture and vibrant color.
- Return chicken to the skillet with sauteed vegetables. Pour any remaining marinade over the mixture.
- Cook everything together for 2-3 minutes at medium heat, ensuring ingredients are thoroughly heated and well integrated.
- Sprinkle with sesame seeds and chopped green onions before serving hot.
Notes
- Marinate the chicken longer for deeper flavor, up to 30 minutes at room temperature or overnight in the refrigerator.
- Choose high-quality sweet chili sauce for the best balance of sweetness and heat in your dish.
- Ensure your skillet is hot before adding chicken to achieve a nice golden-brown sear and prevent sticking.
- For a low-carb version, replace cornstarch with arrowroot powder and serve over cauliflower rice instead of regular rice.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 298 kcal
- Sugar: 12 g
- Sodium: 590 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg