Description
A flavorful, sticky, and mildly spicy dish featuring tender chicken pieces in a sweet chili sauce—quick to make and perfect for weeknight dinners or meal prep!
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)
Instructions
Season the chicken pieces with salt and pepper.
In a large skillet over medium-high heat, warm the olive oil. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and nearly cooked through. Remove chicken and set aside.
In the same skillet, add a touch more oil if needed, then sauté the garlic and ginger for about 30 seconds until fragrant.
Stir in the sweet chili sauce, honey, soy sauce, and rice vinegar. Bring to a simmer.
Return the chicken to the pan. Stir to coat, then cook together for 2–3 minutes.
Add the cornstarch slurry and stir constantly until sauce thickens and becomes glossy, coating the chicken evenly.
Taste and adjust seasoning, adding more honey for sweetness or vinegar for tang, if desired.
Garnish with sesame seeds, sliced green onions, and crushed red pepper flakes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
