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Sweet Chili Chicken Recipe

Published: Jul 4, 2025 by Sue · This post may contain affiliate links · Leave a Comment

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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. Sweet Chili Chicken Recipe

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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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Sweet Chili Chicken Recipe

Sweet Chili Chicken Recipe

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Low Lactose
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Description

A vibrant and flavorful Sweet Chili Chicken dish blending tender chicken with a sweet-and-spicy glaze. Quick, versatile, and perfect for a weeknight dinner inspired by Asian cuisine.


Ingredients

  • 1 pound 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
  • Green onions, sliced, for garnish

Instructions

  1. Mix sweet chili sauce, soy sauce, and cornstarch in a bowl. Add chicken pieces, toss, and marinate for at least 15 minutes.
  2. Heat oil in a skillet over medium-high heat. Cook chicken until golden and cooked through (7–10 minutes), then remove and set aside.
  3. In the same skillet, sauté garlic, ginger, bell pepper, and broccoli for 5–7 minutes until tender.
  4. Return chicken to the skillet, pour in any leftover marinade, and cook for another 2–3 minutes until everything is glazed and hot.
  5. Garnish with sesame seeds and green onions. Serve hot over rice or noodles.

Notes

  • Swap chicken breasts for thighs or drumsticks if preferred — adjust cooking time accordingly.
  • To make it vegetarian, replace chicken with tofu or tempeh.
  • Adjust sweetness by modifying the amount of sweet chili sauce and adding more soy sauce or vinegar.
  • Leftovers can be stored in the fridge for 3–4 days or frozen for up to 2 months.
  • Reheat with a splash of water or broth to maintain moisture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 10g
  • Sodium: 720mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 75mg

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Hey there! I'm Sue, a mom, a wife, and someone who’s always in the kitchen trying out new recipes or revisiting old ones that remind me of family gatherings and special moments.

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