I adore this Sweet Chili Chicken—tender chicken coated in a sticky-sweet-and-spicy glaze that's easy to prepare yet full of vibrant flavor. It’s perfect for busy weeknights or casual dinners.

Why You’ll Love This Recipe

I love how the balance of sweet chili sauce, garlic, and ginger creates a mouthwatering sauce that clings to the chicken. It’s quick to make, versatile enough for rice, noodles, or veggies, and always feels like a special meal.

ingredients

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

1 lb chicken breast, cut into bite-sized pieces
½ cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons olive oil or vegetable oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 bell pepper, sliced
1 cup broccoli florets
Salt and pepper, to taste
Sesame seeds, for garnish
Sliced green onions, for garnish

directions

Marinate the chicken. I combine sweet chili sauce, soy sauce, and cornstarch in a bowl, then toss the chicken pieces until evenly coated. I let it rest for at least 15 minutes (or up to 2 hours if I plan ahead).
Cook the chicken. I heat oil in a skillet over medium-high heat and cook the chicken until golden and fully cooked, about 7 to 10 minutes, then remove it to a plate.
Sauté the vegetables. In the same skillet, I add garlic and ginger, followed by bell pepper and broccoli, cooking for about 5 to 7 minutes until tender-crisp.
Combine everything. I return the chicken to the skillet, pour in any leftover marinade, and cook for another 2 to 3 minutes until everything is coated in a glossy glaze.
Garnish and serve. I sprinkle sesame seeds and green onions on top and serve it hot over jasmine rice, noodles, or alongside stir-fried vegetables.

Servings and timing

Yield: Serves 4
Prep time: Approx. 15 minutes
Cook time: Approx. 15 minutes
Total time: Approx. 30 minutes

Variations

I sometimes swap chicken breast for thighs or drumsticks—just adjust the cooking time accordingly.
For a vegetarian version, I replace the chicken with pressed tofu or tempeh; it soaks up the flavors beautifully.
To boost the heat, I add fresh chilies or red pepper flakes. To reduce sweetness, I use less sweet chili sauce and add more soy sauce or a splash of rice vinegar.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days—flavors actually deepen overnight.
It also freezes well (up to 2 months). I thaw it overnight in the fridge before reheating.
When reheating in the microwave or on the stovetop, I add a splash of water or broth and cover it to keep it moist and glossy.

FAQs

Can I use other cuts of chicken?

Absolutely—I often use thighs or drumsticks. They just take slightly longer to cook, and the dark meat adds extra richness.

Can I make this dish vegetarian?

Yes—I swap in pressed, marinated tofu or tempeh. They absorb the flavors really well when cooked the same way as the chicken.

How can I make this less sweet?

I simply reduce the sweet chili sauce and add more soy sauce or a dash of rice vinegar to balance the flavor.

Can I use frozen chicken?

Yes, but I always make sure to thaw it completely before marinating so it absorbs all the delicious sauce.

What’s the best way to store leftovers?

I refrigerate it in an airtight container for up to 4 days, or freeze for up to 2 months. I always reheat thoroughly before serving.

Conclusion

I absolutely love this Sweet Chili Chicken recipe because it’s flavorful, flexible, and comes together easily. Whether I'm cooking for a family dinner or prepping meals for the week, it never disappoints. The sticky-sweet glaze, vibrant veggies, and fresh garnishes make every bite feel comforting yet exciting. Enjoy making it your own!