Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 3 tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- Vegetables (bell peppers, snap peas, or broccoli, as preferred)
- Cooked jasmine or basmati rice for serving
Instructions
- Start by cutting the chicken into thin strips. Prepare your preferred vegetables by chopping them into bite-sized pieces. Set aside.
- In a bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken strips and toss to coat evenly. Let it marinate for at least 15 minutes for enhanced flavor.
- Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add a little more oil if needed. Toss in your vegetables and stir-fry for 3-4 minutes until tender but still crisp. Return the chicken to the skillet.
- Reduce the heat to low. Pour in the sweet chili sauce and stir to coat everything evenly. For thicker sauce, mix cornstarch with a splash of water and add it to the skillet, stirring until the sauce thickens.
- Serve the flavorful sweet chili chicken hot, over steamed rice or noodles. Garnish with chopped green onions or sesame seeds for an extra touch.
Notes
- Use fresh ingredients for maximum flavor.
- Adjust the spice level by varying the amount of sweet chili sauce.
- You can substitute chicken thighs for breasts for juicier meat.
- For a healthier dish, use low-sodium soy sauce and homemade or reduced-sugar sweet chili sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 350 kcal Kcal
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg