Sweet Chili Chicken

The aroma of sweet and spicy chicken sizzling in a hot skillet takes me back to bustling Asian night markets, where every bite bursts with vibrant flavors. This Sweet Chili Chicken is a quick and satisfying dish that comes together in about 45 minutes, and the balance of sweet chili sauce with tender chicken guarantees it will be a hit at your dinner table.

This recipe is perfect for busy weeknights or casual get-togethers when you want an impressive meal without a lot of fuss. You can prepare the chicken in advance and marinate it in the fridge for up to 2 hours, making it an excellent choice for meal prep.

Why You’ll Love This Recipe

• The sweet and spicy glaze creates an irresistible flavor combination.
• Each bite of chicken is crispy on the outside and tender on the inside.
• It’s quick to prepare, making it suitable for any weeknight dinner.
• The dish is versatile and pairs well with rice or noodles.

What You’ll Need

Gather the following ingredients to prepare this delicious dish.

For the Chicken

• 1.5 to 2 lb boneless, skinless chicken breasts, cut into bite-sized chunks
• 1 cup sweet chili sauce, store-bought or homemade
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp vegetable oil for cooking
• 1/4 cup cornstarch for coating
• Salt and pepper, to taste

For Garnish

• 2 green onions, sliced
• 1 tbsp sesame seeds

For Serving

• Jasmine rice, basmati rice, or noodles

Use low-sodium soy sauce for less salt.

Substitutions & Swaps

• Use chicken thighs instead of breasts for added flavor.
• Try agave nectar as a sweetener alternative.
• Omit soy sauce for a gluten-free version.
• Use cooking spray instead of oil for a lighter option.

How to Make It

Follow these simple steps to create a flavorful meal.

1. Prepare chicken

Cut the chicken into bite-sized chunks. In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and ginger. Add the chicken and stir until well coated. Cover and refrigerate for 30 minutes to enhance the flavor.

2. Coat chicken

In a separate bowl, combine cornstarch with a pinch of salt and pepper. Remove the chicken from the marinade with a slotted spoon, allowing the excess to drip off. Coat each piece thoroughly in the cornstarch.

3. Cook chicken

Heat oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer and cook for 4–5 minutes per side until golden brown and cooked through. If necessary, cook in batches to avoid overcrowding the pan.

4. Simmer marinade

Remove the cooked chicken and set it on a paper towel-lined plate. Reduce the skillet’s heat to medium, then add the remaining marinade. Simmer for 2 minutes until slightly thickened.

5. Combine flavors

Return the chicken to the skillet and toss to coat in the glaze. Continue cooking for another 2–3 minutes to combine the flavors fully.

6. Serve

Transfer the glazed chicken to a serving platter. Garnish with sliced green onions and sesame seeds. Serve over jasmine rice, basmati rice, or noodles.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the chicken’s texture may change.
Reheat: Microwave on medium for 2–3 minutes until warmed through.

Tips for Best Results

• Ensure the oil is hot enough before adding chicken to get a nice sear.
• Allow the chicken to rest briefly after cooking for better juiciness.
• Adjust the spice level by adding chili flakes if desired.

Serving Suggestions

• Pair with steamed broccoli or a cucumber salad for a refreshing side.
• Serve at parties as an appetizer with toothpicks.
• Make it a meal by adding stir-fried vegetables.