Sweet Chili Chicken

When I want a meal that’s bold, flavorful, and incredibly satisfying, I turn to this Sweet Chili Chicken. It’s the perfect blend of sweet, spicy, and savory — thanks to a sticky glaze made with sweet chili sauce, garlic, ginger, and soy. The chicken turns out tender on the inside with a lightly crisped coating, making it an irresistible dish that’s just as great for busy weeknights as it is for dinner guests.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together, yet it tastes like something I’d order from my favorite takeout spot. The sweet chili glaze packs just enough heat to keep things interesting without overwhelming the dish. Plus, the chicken gets a gorgeous caramelized coating that clings to every bite. It’s customizable, quick, and pairs perfectly with rice, noodles, or veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• ¼ cup cornstarch
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup sweet chili sauce (store-bought or homemade)
• 2 tablespoons soy sauce
• 2 green onions, sliced (for garnish)

Directions

Step 1: Prep the Chicken
I start by seasoning the chicken pieces with salt and pepper, then toss them in cornstarch until evenly coated. This gives them a nice crisp texture once cooked.

Step 2: Sear the Chicken
In a large skillet or wok, I heat the vegetable oil over medium-high heat. I add the chicken and cook it for 5–7 minutes, stirring occasionally, until golden and cooked through. Once done, I remove it from the pan and set it aside.

Step 3: Build the Sauce
In the same pan, I add a touch more oil if needed, then sauté the garlic and ginger for about 30 seconds until fragrant. I pour in the sweet chili sauce and soy sauce, stirring to combine. I let the sauce simmer for 1–2 minutes to thicken slightly.

Step 4: Combine and Glaze
I return the chicken to the pan and toss it in the sauce, making sure every piece is well coated. I let it simmer together for another 2–3 minutes until the sauce thickens and clings to the chicken beautifully.

Step 5: Serve
I plate the chicken and garnish it with sliced green onions. It’s perfect served over white rice, jasmine rice, or even noodles for a full meal.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: Approximately 420 per serving

Variations

• When I want extra crunch, I toss in some roasted cashews or chopped peanuts before serving.
• For a veggie-packed version, I add stir-fried bell peppers, snap peas, or broccoli to the skillet before adding the chicken back in.
• If I’m out of chicken breast, I use boneless chicken thighs for a juicier, richer flavor.
• I sometimes spice it up with red pepper flakes or sriracha if I want more heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it in a skillet over medium heat or in the microwave, adding a splash of water if the sauce needs loosening. It reheats beautifully and still tastes amazing the next day.

FAQs

Can I use frozen chicken?

Yes. I just make sure to fully thaw and pat the chicken dry before coating it in cornstarch so it gets crispy in the pan.

Is there a substitute for sweet chili sauce?

If I don’t have sweet chili sauce, I mix together chili sauce, honey or sugar, a splash of vinegar, and a bit of garlic to mimic the flavor.

Can I bake the chicken instead of pan-frying?

Yes. I bake the coated chicken at 400°F for about 20 minutes, then toss it in the warm sauce afterward. It’s lighter and still delicious.

What sides go best with sweet chili chicken?

I usually serve it with steamed rice, sautéed vegetables, or even a fresh cucumber salad to balance the heat.

Can I make this dish in advance?

Yes. I cook the chicken and sauce separately, then combine and reheat just before serving for the best texture.

Conclusion

Sweet Chili Chicken is a quick and flavorful dish that always satisfies. With its sticky, spicy-sweet glaze and tender bites of chicken, it delivers big flavor with minimal effort. Whether I’m feeding the family or making a meal just for myself, this is one of those recipes I come back to again and again. It’s simple, flexible, and always a hit.

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