Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds for garnish
- Chopped green onions for garnish
- Optional: chopped red chili for extra heat
Instructions
- Slice the chicken into strips or bite-sized pieces. In a bowl, combine soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Marinate the chicken in this mixture for at least 15 minutes.
- Heat oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove from skillet and set aside.
- Pour the sweet chili sauce into the same skillet and bring to a gentle simmer. Stir in the cornstarch mixture to thicken the sauce, cooking for another minute until glossy and slightly thickened.
- Add the cooked chicken back into the skillet, tossing to coat evenly with the sauce. Garnish with sesame seeds and chopped green onions. Serve hot over steamed rice or grains.
Notes
- Marinate the chicken for at least 15 minutes for enhanced flavor.
- Use chicken thighs for juicier, more flavorful meat if preferred.
- Adjust spice level by adding or omitting red chili.
- Serve with jasmine rice, quinoa, or stir-fried vegetables for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 860mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg