Description

A quick weeknight stir-fry featuring golden chicken pieces in a garlicky sweet chili sauce—serve over rice or noodles for a fast, flavorful meal.

Ingredients

1 lb boneless, skinless chicken (breast or thighs), cut into 1-inch pieces

2 Tbsp oil (vegetable, avocado, or sesame)

2 tsp cornstarch (for coating)

Salt and pepper, to taste

Sweet Chili Sauce:

½ cup Thai sweet chili sauce

2 Tbsp soy sauce (or tamari/coconut aminos)

1 Tbsp rice vinegar (or apple cider vinegar)

1 Tbsp honey or maple syrup

1 tsp sriracha (optional)

2 cloves garlic, minced

1 tsp grated ginger (optional)

Optional Garnishes:

Sliced green onions

Sesame seeds

Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Season chicken with salt and pepper; toss with cornstarch until lightly coated.

Heat oil in a skillet over medium-high heat; cook chicken in batches for 5–7 minutes until golden and cooked through. Alternatively, bake at 400 °F for 15–20 minutes.

In a small saucepan, whisk together sweet chili sauce, soy sauce, vinegar, honey, sriracha, garlic, and ginger. Simmer briefly until thickened.

Toss cooked chicken in the sauce until evenly coated.

Serve over rice, noodles, or cauliflower rice. Garnish with green onions, sesame seeds, and lime wedges.

Notes

For a crispier result, use an air fryer at 400 °F for 10 minutes.

Try a sheet-pan version by baking chicken and veggies together in sauce.

Add vegetables like bell peppers or snap peas for extra nutrition.

Grill marinated chicken for a smoky variation.

Prep Time: ~10 minutes
Cook Time: ~15–20 minutes
Category: Dinner, Main Course
Method: Stir-Fry, Baking, Grilling
Cuisine: Asian-Inspired, Fusion