Description

Sticky, sweet, and slightly spicy—this sweet chili chicken is a fast and flavorful meal everyone will crave.

Ingredients

For the Chicken:

1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

2 tbsp cornstarch (for coating)

Salt and black pepper to taste

2 tbsp vegetable oil

For the Sweet Chili Sauce:

½ cup Thai sweet chili sauce

1 tbsp soy sauce

1 tbsp rice vinegar or lime juice

1 tsp garlic, minced

1 tsp grated fresh ginger (optional but adds depth)

1 tsp sriracha (optional for extra heat)

1 tsp honey (optional for added sweetness)

For Garnish:

Sesame seeds

Chopped green onions

Lime wedges

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Instructions

In a bowl, toss chicken pieces with salt, pepper, and cornstarch until evenly coated.

Heat oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through.

While chicken is cooking, whisk together the sweet chili sauce, soy sauce, rice vinegar (or lime juice), garlic, ginger, sriracha, and honey in a small bowl.

Once the chicken is cooked, reduce heat to medium-low. Pour sauce over the chicken and stir to coat. Simmer for 2–3 minutes until the sauce thickens slightly and becomes sticky.

Remove from heat and garnish with sesame seeds, green onions, and lime wedges.

Serve over jasmine rice, quinoa, or noodles.

Notes

Chicken thighs stay extra juicy but breasts work well too.

You can add veggies like bell peppers, snap peas, or broccoli for a complete meal.

Store leftovers in the fridge for up to 3 days — great for meal prep bowls!

Want it crispier? Double-coat the chicken with cornstarch and pan-fry until extra golden.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Method: Stovetop (Skillet)
Cuisine: Asian-Inspired, Thai-Inspired