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.
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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
