Description
Thai Sweet Chili Chicken is a quick and flavorful dish featuring tender chicken pieces coated in a glossy sweet chili sauce that perfectly balances sweetness, tanginess, and mild heat.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- Salt to taste
- Black pepper to taste
- 2 tablespoons vegetable oil
- For the sauce:
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Optional garnish: sliced green onions, sesame seeds
Instructions
- Season chicken pieces with salt and black pepper.
- Toss chicken in cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Cook chicken in batches for 5–7 minutes per batch until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Add minced garlic and grated ginger; cook for 30 seconds.
- Stir in Thai sweet chili sauce, soy sauce, rice vinegar, and honey.
- Simmer for 2–3 minutes until slightly thickened.
- Return cooked chicken to skillet and toss to coat in sauce.
- Cook 1–2 more minutes to blend flavors.
- Garnish with green onions and sesame seeds before serving.
Notes
- Add bell peppers or broccoli for extra vegetables.
- Include red pepper flakes or sriracha for more heat.
- For a lighter version, skip the cornstarch coating.
- Serve over rice, noodles, or in lettuce wraps.
- Store in refrigerator for up to 3 days.
- Add a splash of water when reheating if sauce thickens too much.
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 18 g
- Sodium: 820 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
