Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
- Cooked rice or noodles for serving
Instructions
- Start by slicing the chicken into bite-sized pieces. Marinate briefly in soy sauce and garlic for added flavor if desired.
- In a small bowl, whisk together sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the sauce.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Pour the sauce into the skillet, bring to a simmer, then return the chicken to coat thoroughly. Cook for 2-3 minutes until flavors meld. For a thicker sauce, dissolve cornstarch in water and stir into the sauce, cooking until thickened.
- Garnish with sesame seeds and chopped green onions. Serve hot over steamed rice or noodles.
Notes
- For a healthier version, bake the chicken instead of frying for a crispy texture.
- Adjust the spice level by adding red pepper flakes or more chili sauce.
- This dish pairs well with steamed vegetables or in wraps for a quick lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce and chili sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg