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
