Sweet Chili Chicken Recipe

Why You’ll Love This Recipe

I like this sweet chili chicken recipe because it’s incredibly versatile and full of flavor. The sauce has a beautiful balance of tangy, sweet, and slightly spicy notes, which makes it hard to resist. I can adjust the spice level depending on my mood, and it always ends up being a family favorite. What makes it even better is how simple it is to prepare—I don’t need a long list of fancy ingredients, and the dish is ready in less than 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breast or thighs, cut into bite-sized pieces

• Sweet chili sauce

• Soy sauce

• Garlic, minced

• Ginger, minced

• Cornstarch

• Vegetable oil

• Green onions, sliced (for garnish)

• Sesame seeds (optional garnish)

Directions

1. I start by cutting the chicken into bite-sized pieces and coating them lightly with cornstarch.

2. In a large skillet or wok, I heat some oil and cook the chicken until golden and cooked through.

3. While the chicken cooks, I whisk together sweet chili sauce, soy sauce, garlic, and ginger in a small bowl.

4. Once the chicken is cooked, I pour the sauce mixture into the skillet and toss everything together until the chicken is coated in the glossy, sticky sauce.

5. I garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe makes about 4 servings. I usually have it on the table in 25 minutes, including prep and cooking. It’s quick enough for a weeknight but still delicious enough to serve when I want something special.

Variations

I sometimes swap chicken for shrimp or even tofu for a vegetarian version. I also like to add vegetables like bell peppers, broccoli, or snap peas for extra crunch and color. If I want more heat, I stir in a spoonful of sriracha or crushed red pepper flakes. For a richer flavor, I occasionally use honey or hoisin sauce mixed into the glaze.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I prefer to warm it gently in a skillet over medium heat so the sauce stays glossy and doesn’t get too thick. If I’m in a hurry, I use the microwave, adding a splash of water to loosen the sauce.

FAQs

Can I use frozen chicken for this recipe?

Yes, I can, but I always thaw it completely before cooking so the chicken browns evenly and stays tender.

What can I serve with sweet chili chicken?

I usually serve it with steamed rice, fried rice, noodles, or even quinoa. It also pairs nicely with stir-fried or roasted vegetables.

Can I bake the chicken instead of pan-frying?

Yes, I can bake the chicken at 400°F (200°C) for about 20 minutes, then toss it with the sauce in a skillet for a lighter version.

How can I make the sauce spicier?

I like to add sriracha, chili flakes, or even a little fresh chopped chili into the sauce if I want more heat.

Is this recipe gluten-free?

It can be! I just swap soy sauce for tamari or a gluten-free soy alternative, and the rest of the ingredients work perfectly.

Conclusion

This sweet chili chicken recipe is one I come back to again and again. I love how quick, flavorful, and customizable it is. Whether I keep it simple with rice or dress it up with vegetables and extra spice, it never fails to hit the spot. It’s a dish I know I can rely on for a satisfying, tasty meal.