Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- Optional garnishes: sliced green onions, sesame seeds, chopped cilantro
Instructions
- Start by cutting the chicken into uniform bite-sized pieces. Marinate briefly in soy sauce and rice vinegar.
- Heat vegetable oil in a skillet or wok over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic and ginger; cook for 30 seconds until fragrant. Pour in sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Stir and simmer to thicken, adding water if needed.
- Return the chicken to the skillet, tossing to coat with the sauce. Cook for another 2-3 minutes to meld flavors.
- Garnish with green onions, sesame seeds, and cilantro before serving. Serve hot with rice or noodles for a complete meal.
Notes
- Use fresh garlic and ginger for enhanced aroma and flavor.
- Adjust spiciness or sweetness by adding more or less sweet chili sauce or hot sauce.
- For a crispy texture, bake or air fry the chicken before tossing in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 330 kcal Kcal
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg