Sweet Chili Chicken
A delicious balance of sweet and spicy, this Sweet Chili Chicken recipe is quick to prepare and a healthier alternative to takeout, perfect for busy weeknights.
Ingredients
Chicken and Marinade
- 1 lb chicken breast, sliced into bite-sized pieces For a healthier option, consider using lean turkey or tofu.
- 1/4 cup sweet chili sauce Look for low-sugar variations for a lighter option.
- 2 tablespoons soy sauce Can be substituted with tamari for gluten-free diets.
- 1 tablespoon rice vinegar Can be replaced with apple cider vinegar.
- 1 tablespoon minced garlic Freshly minced for an authentic flavor; jarred works, too.
- 1 tablespoon grated ginger Can be swapped for ground ginger, though use less.
- 1 tablespoon cornstarch Helps to thicken the sauce; you can substitute with arrowroot powder.
- 2 tablespoons vegetable oil Choose olive oil for a healthier fat option.
- Salt and pepper To taste.
Garnish
- Green onions For garnish.
- Sesame seeds For garnish, optional but adds crunch and color.
Instructions
Preparation
- In a medium bowl, combine the chicken pieces with the sweet chili sauce, soy sauce, and rice vinegar. Let it marinate for at least 10 minutes.
- While the chicken marinates, chop your garlic and ginger, and gather the rest of your ingredients.
Cooking
- Heat the vegetable oil over medium-high heat in a large pan.
- Once hot, add the marinated chicken and cook for about 5-7 minutes, turning frequently until the chicken is golden brown and cooked through.
- In a small bowl, mix the cornstarch with a little water to form a slurry. Add this to the chicken along with the remaining marinade in the pan.
- Stir well and let it simmer for an additional 3-5 minutes until the sauce thickens.
Serving
- Once the sauce has thickened, remove it from heat. Plate your chicken and garnish with green onions and sesame seeds.
Notes
Feel free to substitute chicken with firm tofu or tempeh for a vegetarian version. For storage, refrigerate leftovers for up to 3 days or freeze for up to 3 months.