Sweet Chili Chicken: A Culinary Symphony

Looking for a delicious and easy weeknight dinner? This Sweet Chili Chicken
recipe is your answer. Inspired by takeout favorites, this recipe offers a
fantastic flavor without the high cost.

This recipe is a stir-fry that is ready in under 30 minutes. Don’t let the
name worry you; it’s a flavorful dish, but not overly spicy. Sweet chili
sauce is generally milder than regular chili sauce. This makes it a great
option for picky eaters, too.

Why You’ll Love This Sweet Chili Chicken Recipe

Tender Chicken: The recipe calls for boneless, skinless chicken
breasts, which cook quickly and are a family favorite. You won’t hear any
complaints!

Quick and Easy: This recipe can be on the table in less than 30
minutes. It’s perfect for busy weeknights when you’re juggling dinner with
other activities.

Restaurant Quality Flavor: This chicken stir-fry delivers that
delicious takeout taste, but in a lighter and more budget-friendly version.
If you like this, check out my
bang bang chicken
recipe, another popular takeout-inspired dish.

Ingredient Notes

• Boneless, Skinless Chicken Breasts: While the recipe uses chicken
  breasts, you can substitute boneless, skinless chicken thighs. Keep in mind
  they might take a little longer to cook.
• Cornstarch: Cornstarch is key. It coats the chicken to make it
  crispy, and it thickens the sauce so it clings to the chicken.
• Seasonings: The chicken is seasoned with paprika, garlic powder, kosher
  salt, and black pepper.
• Oil: Use your preferred oil for stir-frying, such as coconut,
  vegetable, olive, or avocado oil.
• Sauce: The sauce is made with store-bought sweet chili sauce as a
  base, and then enhanced with garlic, fresh ginger, soy sauce, and rice
  vinegar.
• For Serving: I usually serve the chicken with jasmine rice and garnish
  with sesame seeds and sliced green onion.

How to Make Sweet Chili Chicken

Mix the Seasoning: In a large bowl, whisk together the cornstarch,
paprika, garlic powder, salt, and black pepper until well combined.

Prepare the Chicken: Cut the boneless, skinless chicken breasts into
small, evenly sized pieces (about a half-inch thick). I usually slice the
breasts lengthwise, then cut each slice into ½-inch pieces. It’s important to
make sure the pieces are similar in size so they cook evenly.

Season the Chicken: Add the chicken pieces to the bowl with the
cornstarch mixture and toss to coat evenly.

Make the Sauce: Combine the sauce ingredients before you start cooking
the chicken. In a small bowl or measuring cup, mix together sweet chili
sauce, minced garlic, grated ginger, soy sauce, and rice wine vinegar.

Cook the Chicken: Heat a skillet over medium-high heat, then add the
oil. Once the oil shimmers, add the chicken to the pan. Cook for 4 minutes
without stirring to let it brown.

Stir and Cook: Continue to cook, stirring occasionally, for 5 to 10
minutes, or until the chicken is cooked through and browned. Remove the
chicken from the pan. Drain off any excess oil. If there’s not a lot of oil
left, you can blot it with paper towels.

Cook the Sauce: Pour the sauce into the pan and simmer over low heat
for a minute or two, until warmed. Remove from heat and stir in the cooked
chicken.

Serve: Plate the Sweet Chili Chicken with rice and garnishes. Jasmine
rice, brown rice, white rice, quinoa, or even cauliflower rice are all great
choices.

Recipe Variations

• Try Different Proteins: Tofu or pork are great alternatives.
  However, the sauce may not pair as well with steak or other red meats.
• Add Some Spice: Add a pinch of crushed red pepper flakes or a dash of
  sriracha to the sauce to add some heat.
• Add Vegetables: Bulk up your meal with broccoli, mushrooms, baby corn,
  or zucchini. Celery is also a surprisingly great addition! Essentially, you
  can add almost any vegetable to a stir-fry.
• Double the Sauce: Feel free to double the sauce if you plan to add
  more vegetables or if you want extra sauce for your rice or other sides.
• Make it a Salad: Serve the stir-fry over a bed of lettuce for a warm
  salad.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container in the
refrigerator for up to 3 days. You can store the chicken combined with the
rice or separately.

Freeze: The chicken freezes well, but it won’t be as crispy when
reheated. If this doesn’t bother you, freeze in an airtight container or
freezer bag for up to 3 months. Thaw in the refrigerator overnight before
reheating.

Reheat: Reheat this dish on the stovetop in a skillet set over
medium heat for best results. The microwave also works, but might make the
chicken more tough and dry.