Sweet Chili Chicken

This Sweet Chili Chicken recipe is one I love when I’m craving something with a perfect balance of sweet, spicy, and sticky. It’s inspired by Chinese-style cooking but simple enough for a weeknight dinner. Tender, juicy chicken is coated in a glossy sweet chili sauce that clings to every bite—served over rice or noodles, it becomes a quick and satisfying meal I never get tired of.

Why You’ll Love This Recipe

I keep this recipe in my rotation because it checks all the boxes for a flavorful, healthy-ish dinner that’s easy to pull together:

• Sweet and spicy sauce that’s totally addictive
• Quick stovetop method, ready in under 30 minutes
• Can be made with chicken breasts or thighs
• Easy to make healthier by using less oil and lean meat
• Pairs perfectly with rice, noodles, or stir-fried veggies
• Great for meal prep or weeknight leftovers

Ingredients

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

• 1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon cornstarch (for coating)
• Salt and pepper, to taste
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/2 teaspoon grated fresh ginger (optional but flavorful)
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon sesame oil (optional, for added flavor)
• Chopped green onions and sesame seeds, for garnish

Directions

1. Prep the chicken:
   I season the chicken pieces with salt and pepper, then toss them in cornstarch to coat lightly.
2. Cook the chicken:
   In a skillet over medium-high heat, I heat the oil and cook the chicken until golden and cooked through—about 5–6 minutes. I remove it from the pan and set it aside.
3. Make the sauce:
   In the same pan, I add garlic (and ginger, if using), and sauté for 30 seconds. Then I stir in the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. I bring it to a simmer.
4. Combine and finish:
   I return the chicken to the skillet and toss it in the sauce. I let it simmer for 2–3 minutes until everything is coated and glossy.
5. Garnish and serve:
   I sprinkle chopped green onions and sesame seeds over the top before serving.

Servings and timing

This recipe serves 4 people and takes about 10 minutes to prep and 15 minutes to cook, making it a quick 25-minute meal.

Variations

I sometimes add stir-fried bell peppers, broccoli, or snap peas to make it a full one-pan meal. For a crispier version, I deep-fry or air-fry the chicken pieces before tossing them in the sauce. If I want it extra spicy, I add red pepper flakes or a spoonful of Sriracha.

Storage/reheating

Leftovers store well in the fridge for up to 3 days. I reheat them in a skillet over low heat or in the microwave. The sauce thickens a bit, but it still tastes amazing.

FAQs

Can I use frozen chicken?

Yes, I just make sure to thaw it completely and pat it dry before cooking for the best texture.

What’s the best sweet chili sauce to use?

I use Thai-style sweet chili sauce from the Asian aisle at the grocery store—Mae Ploy is a favorite, but any brand works.

Can I make this gluten-free?

Yes, just make sure your soy sauce is gluten-free or use tamari as a substitute.

Is this dish very spicy?

Not too much—the sweetness balances out the heat. But I adjust it easily by adding or reducing spicy ingredients like ginger, chili flakes, or hot sauce.

Can I bake or air fry the chicken?

Absolutely. I air fry the coated chicken pieces at 400°F (200°C) for 10–12 minutes, flipping halfway, then toss in the sauce.

Conclusion

Sweet Chili Chicken is a delicious balance of flavors and textures—tender chicken, a sticky-sweet glaze, and a little heat to keep it exciting. I love how quick it is to make, and it always hits the spot when I’m craving something bold but still light and easy. Whether I’m serving it with rice, noodles, or veggies, this dish always disappears fast at the table.

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