Description
This Sweet Chili Sauce Chicken is a flavorful and quick dish featuring tender chicken pieces cooked in a tangy and slightly sweet chili sauce. Perfect for a weeknight dinner, it combines garlic, ginger, soy sauce, and honey for a perfect balance, all brought together in a skillet for a deliciously glazed meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Other
- 1 tablespoon vegetable oil
- Optional garnish: sliced green onions, sesame seeds
Instructions
- Prepare the Sauce: In a bowl, combine the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Stir until fully mixed to create a flavorful sauce base.
- Heat the Pan: Place a skillet over medium-high heat and add the vegetable oil. Let the oil heat up, ensuring it’s hot enough to sear the chicken.
- Cook the Chicken: Add the cut chicken pieces to the hot skillet in a single layer. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, approximately 6 to 8 minutes.
- Add the Sauce: Pour the prepared sweet chili sauce mixture over the cooked chicken in the skillet. Stir well to coat all the pieces evenly, then reduce heat slightly and let it simmer for 3 to 5 minutes. This allows the sauce to thicken and glaze the chicken beautifully.
- Finish and Garnish: Once the sauce has thickened, remove the skillet from heat. Garnish the chicken with sliced green onions and sesame seeds if desired, adding a fresh crunch and extra flavor.
- Serve: Serve the sweet chili sauce chicken hot alongside steamed rice or your choice of noodles for a complete and satisfying meal.
Notes
- You can substitute chicken thighs for breasts based on preference; thighs tend to be juicier.
- Adjust the sweetness by varying the amount of honey or maple syrup.
- For a spicier dish, add red pepper flakes or a dash of sriracha to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with steamed vegetables for a balanced meal.
