Ingredients
1.5 to 2 pounds boneless, skinless chicken breasts
1 cup sweet chili sauce (store-bought or homemade)
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons vegetable oil
1/4 cup cornstarch
Salt and pepper, to taste
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Cooked jasmine rice, basmati rice, or noodles (for serving)
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a mixing bowl, combine sweet chili sauce, soy sauce, garlic, and ginger. Add chicken and coat well. Cover and refrigerate for 30 minutes to 2 hours.
- In a separate bowl, mix cornstarch with salt and pepper. Coat each marinated chicken piece in the cornstarch mixture.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken in a single layer for 4-5 minutes on each side until golden and cooked through. Work in batches if necessary.
- Remove chicken from skillet. Add remaining marinade to skillet and simmer until thickened into a glaze.
- Return chicken to skillet and toss to coat in the glaze for 2-3 minutes.
- Transfer to a serving platter, garnish with green onions and sesame seeds, and serve over rice or noodles.
Notes
- For more heat, add sriracha or chili flakes to the sauce.
- Use chicken thighs for a juicier option.
- Make it vegetarian by using tofu or tempeh.
- Add vegetables like bell peppers, broccoli, or snap peas for extra flavor and crunch.
- Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg
