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!

Sweet Chili Chicken Recipe
- 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
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
- Mix sweet chili sauce, soy sauce, and cornstarch in a bowl. Add chicken pieces, toss, and marinate for at least 15 minutes.
- Heat oil in a skillet over medium-high heat. Cook chicken until golden and cooked through (7–10 minutes), then remove and set aside.
- In the same skillet, sauté garlic, ginger, bell pepper, and broccoli for 5–7 minutes until tender.
- Return chicken to the skillet, pour in any leftover marinade, and cook for another 2–3 minutes until everything is glazed and hot.
- 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
Leave a Reply