Name: Sweet Chili Chicken
Prep time: 10 min
Cook time: PT-486375H19M
Total time: 35 min
Cuisine: Asian
Ingredients: 0.75–1 lb chicken breasts, cubed; 1 Tbsp corn starch; ¼ tsp black pepper; ¼ tsp salt; ½ tsp red pepper flakes (adjust for heat preference); 1 small red bell pepper, sliced; 1 small orange bell pepper, sliced; 1 jalapeño, sliced; 1 Tbsp olive oil; 1 Tbsp butter; 3 cloves garlic, minced; 1 in fresh ginger, minced; ¾ cup sweet chili sauce; 1–2 Tbsp honey; Lime slices (for garnish); 3 Tbsp chopped green onions (for garnish)

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I love how this Sweet Chili Chicken combines tender, bite‑sized pieces of chicken with a vibrant sweet‑spicy glaze—perfect for a quick, flavorful weeknight meal.

Why You’ll Love This Recipe

I’ll tell you why this dish always wins at my table:

Quick & Easy – Prepping takes about 10 minutes and baking around 20–35 minutes.
One‑pan convenience – Everything bakes together, which means minimal cleanup.
Customizable – I swap in chicken thighs or extra veggies anytime.
Perfect balance – Sweet chili sauce, garlic, and ginger make the glaze sticky and irresistible.

ingredients

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

0.75–1 lb chicken breasts, cubed
1 Tbsp corn starch
¼ tsp black pepper
¼ tsp salt
½ tsp red pepper flakes (adjust for heat preference)
1 small red bell pepper, sliced
1 small orange (or any color) bell pepper, sliced
1 jalapeño, sliced
1 Tbsp olive oil

Sweet Chili Sauce

1 Tbsp butter
3 cloves garlic, minced
1 in fresh ginger, minced
¾ cup sweet chili sauce
1–2 Tbsp honey

Garnish

Lime slices
3 Tbsp chopped green onions

directions

Preheat oven to 375 °F.
Cube chicken into ~1″ pieces and toss with corn starch, salt, pepper, and red pepper flakes. Spread olive oil on a rimmed baking sheet.
Arrange coated chicken and sliced peppers/jalapeño evenly, ensuring no overlap. Bake for 20 minutes, flipping chicken halfway. Aim for 165 °F internal temperature.
While baking, melt butter in a saucepan over medium heat. Add garlic and ginger; sauté for about 1 minute. Stir in sweet chili sauce and honey, simmer 1 minute, then remove from heat.
Once chicken is cooked, pour the glaze over everything, toss to coat. Optionally return to oven briefly to reheat.
Serve over rice (or cauliflower rice), garnished with green onions and a squeeze of lime.

Servings and timing

Servings: 4
Total time: ~35 minutes (10 min prep + 20–25 min cook)

Variations

Protein swaps: Use chicken thighs, shrimp, fish, or even tofu.
Veggie ideas: Broccoli, zucchini, mushrooms—just adjust bake time accordingly.
Sauce tweaks: Swap corn starch with flour or arrowroot. For less heat, skip red pepper flakes or reduce jalapeño.

storage/reheating

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: It stays good for up to 2 months—thaw overnight.
Reheat: Warm in a skillet on medium or microwave until heated through; add a splash of water or broth if sauce thickens.

FAQs

### Can I use chicken thighs instead of breasts?

Yes—I often use thighs for extra juiciness. Just note they may need slightly more bake time.

### How can I make it less spicy?

I tone down the spiciness by omitting red pepper flakes and jalapeño, and adding more honey until it suits my taste.

### Can I prepare this ahead of time?

Absolutely. I make it in advance, store it in the fridge, and reheat later. The sauce thickens when chilled, so I thin it slightly with a bit of water or broth when reheating.

### What sides pair well with this dish?

I usually serve it over rice or cauliflower rice. It’s also delicious with steamed broccoli, an Asian cucumber salad, or fried rice.

### Can I air-fry the chicken instead?

Yes. Coat and air-fry the cubed chicken at about 400 °F for roughly 10 minutes, flipping halfway. Then toss with the warm sauce.

Conclusion

This Sweet Chili Chicken has become a staple in my cooking because it’s fast, packed with flavor, and endlessly adaptable. I love how the sticky glaze brings it all together. I hope it earns a spot in your regular dinner rotation too!

Sweet Chili Chicken

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20–35 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dish
Method: Baked, Stovetop
Cuisine: Asian, American
Diet: Gluten Free

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Description

Sweet Chili Chicken combines tender, bite‑sized pieces of chicken with a vibrant sweet‑spicy glaze, perfect for a quick and flavorful weeknight meal.

Instructions

Preheat oven to 375°F.
Cube chicken into ~1-inch pieces and toss with corn starch, salt, pepper, and red pepper flakes. Spread olive oil on a rimmed baking sheet.
Arrange coated chicken and sliced peppers/jalapeño evenly, ensuring no overlap. Bake for 20 minutes, flipping chicken halfway. Aim for 165°F internal temperature.
While baking, melt butter in a saucepan over medium heat. Add garlic and ginger; sauté for about 1 minute. Stir in sweet chili sauce and honey, simmer 1 minute, then remove from heat.
Once chicken is cooked, pour the glaze over everything, toss to coat. Optionally return to oven briefly to reheat.
Serve over rice (or cauliflower rice), garnished with green onions and a squeeze of lime.

Notes

Protein swaps: You can use chicken thighs, shrimp, fish, or tofu.
Veggie ideas: Broccoli, zucchini, and mushrooms work well—just adjust bake time accordingly.
Sauce tweaks: Swap corn starch with flour or arrowroot. For less heat, skip red pepper flakes or reduce jalapeño.
If preparing ahead, store in the fridge for up to 4 days or freeze for up to 2 months.
Reheat by warming in a skillet or microwave with a splash of water or broth if sauce thickens.