Ingredients
- For the chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch or flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2–3 tbsp oil (vegetable or avocado oil)
- For the sweet chili sauce:
- 1/2 cup sweet chili sauce (store-bought or homemade)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey (optional)
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- For garnish & serving:
- 2 green onions, chopped
- 1 tsp sesame seeds
- Cooked rice or rice noodles
- Steamed or stir-fried broccoli (optional)
Instructions
- Season chicken with salt, pepper, and garlic powder. Toss in cornstarch or flour until coated.
- Heat oil in a large skillet over medium-high heat. Cook chicken in batches until golden and crispy, about 6–8 minutes. Remove and set aside.
- Reduce heat and add minced garlic to the skillet. Cook for 30 seconds until fragrant.
- Stir in sweet chili sauce, soy sauce, rice vinegar, honey (if using), and red pepper flakes. Simmer for 1–2 minutes.
- Return chicken to skillet and toss until fully coated. Let simmer 2–3 minutes until sauce thickens and glazes the chicken.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles with vegetables if desired.
Notes
- Add bell peppers, snap peas, or broccoli for extra veggies.
- Use shrimp or tofu instead of chicken for variation.
- Bake or air fry chicken instead of pan-frying for a lighter version.
- Adjust spice by adding sriracha or extra chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 17g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg
