Name: Easy Sweet Chili Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces; 2 Tbsp olive oil; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; ½ cup sweet chili sauce; 2 Tbsp honey; 1 Tbsp soy sauce (or tamari for gluten‑free); 1 Tbsp rice vinegar; 1 tsp cornstarch mixed with 1 Tbsp water (slurry); Salt and pepper, to taste; Sesame seeds, sliced green onions, and crushed red pepper flakes (optional garnishes)

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I just discovered this easy sweet chili chicken recipe. It features tender chicken pieces baked in a tangy, homemade sweet chili sauce made from honey, garlic, vinegar, crushed red pepper, and sriracha. I find it sweet, spicy, and simple—all in one bake.

Easy Sweet Chili Chicken

Why I’ll Love This Recipe

I love how quick and satisfying it is. The homemade sauce simmers until silky and flavorful, then I bake the chicken right in it—no heavy marinading or fancy ingredients needed. It’s bold, comforting, and perfect for busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup warm water
½ cup honey
¼ cup rice vinegar
1½ tablespoons cornstarch
2 teaspoons minced garlic
2 teaspoons crushed red pepper
1 teaspoon sriracha
1 teaspoon salt
4 skinless, boneless chicken breasts (cut into ~2″ pieces)
Sesame seeds and sliced green onions (for garnish)

directions

I preheat the oven to 400 °F (204 °C) and lightly spray a 10‑inch baking dish.
I combine warm water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, sriracha, and salt in a saucepan over low heat. I whisk and simmer for about 3 minutes until the sauce thickens, then I remove it from heat.
I arrange the chicken pieces in the baking dish, pour the sauce evenly on top, and turn the chicken pieces to coat thoroughly in sauce.
I bake uncovered for about 30 minutes, until the chicken is cooked through. For extra color, I broil it for a few minutes at the end.
I garnish with sesame seeds and sliced green onion before serving.

Servings and timing

This recipe makes 4 servings. Prep time is about 15 minutes, and baking takes roughly 30 minutes, for a total of around 50 minutes.

Variations

I swap chicken breasts for boneless chicken thighs for juicier, more flavorful bites.
I reduce crushed red pepper or omit sriracha if I want a milder sauce.
I’ve poured in chopped broccoli before baking so the veggies roast with the chicken in the sauce.

storage/reheating

I store leftovers in a sealed container in the refrigerator for up to 5 days. The sauce thickens when chilled, but I simply reheat the chicken and sauce gently—saucy enough to coat without being sticky.

FAQs

What if the sauce gets watery?

I’ve seen that happen if it cools—it thickens again when warmed. If needed, I can reheat it gently and whisk in a little extra cornstarch slurry to restore thickness.

Can I use store‑bought sweet chili sauce instead?

Yes. Though homemade is easy and customizable, using bottled sauce works fine; the flavor and heat will vary slightly.

Can I use chicken thighs instead of breasts?

Absolutely. I prefer thighs sometimes—they stay juicier and richer in flavor.

Is this gluten‑free?

Yes—the recipe is naturally gluten‑free if all ingredients (like rice vinegar and cornstarch) are certified GF.

Can I prep this ahead of time?

Yes—I sometimes make the sauce up to 5 days in advance and refrigerate it. I also assemble the chicken in the pan and refrigerate for up to a day before baking.

Conclusion

I find this Easy Sweet Chili Chicken to be a flavorful and efficient weeknight meal that brings bold, sticky-sweet flavor without fuss. The homemade sauce is tangy and garlicky, the baked chicken stays tender, and leftovers reheat beautifully. It’s a dish I rely on when I want big taste with minimal effort—and maximum comfort.