Ingredients
Scale
- 1 lb (450 g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch or arrowroot starch
- 2 tablespoons vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds (optional, for garnish)
- Green onions, sliced (optional, for garnish)
Instructions
- Start by coating the chicken pieces evenly with cornstarch, which will give the dish a crispy texture. Set aside while you prepare the sauce.
- Heat the vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Stir in sweet chili sauce, soy sauce, and rice vinegar. Let simmer for 2-3 minutes to develop flavors.
- Return the cooked chicken to the skillet, tossing to coat in the sauce for another minute. Garnish with sesame seeds and sliced green onions if desired. Serve hot with rice or noodles.
Notes
- Adjust the amount of sweet chili sauce to control spiciness.
- Use chicken thighs instead of breasts for more flavor and juiciness.
- Serve with steamed jasmine rice or stir-fried vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg