Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- Chopped green onions and sesame seeds for garnish
Instructions
- Begin by tossing the chicken pieces in cornstarch until evenly coated to ensure crispiness.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 6-8 minutes. Remove and set aside.
- In the same skillet, sauté garlic and ginger until fragrant. Add sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil. Simmer for 2-3 minutes.
- Return the cooked chicken to the skillet, tossing to coat with the sauce. Cook for an additional 2-3 minutes until heated through and glazed.
Notes
- Ensure the chicken is evenly coated with cornstarch for optimal crispiness.
- Adjust the spice level by adding Sriracha or red pepper flakes.
- Garnish with fresh cilantro or Thai basil for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (with tamari substitution)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg