Sweet Chili Chicken Perfection
This Sweet Chili Chicken recipe delivers a perfect balance of sweet, spicy, and savory flavors, rivaling takeout in taste and convenience. Made with tender chicken thighs glazed in a homemade sweet chili sauce, this dish is quick, easy, and sure to become a family favorite.
Equipment
- Large Skillet or Wok
- Small bowl
- Whisk
- Measuring cups and spoons
- Mixing bowl
- Cutting board
- Knife
- Meat thermometer (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, minced
- ½ tsp ginger, minced
- ½ tsp red pepper flakes optional
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Cooked rice or noodles, for serving optional
Instructions
- In a bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Heat a large skillet or wok over medium-high heat.
- Add the seasoned chicken and cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Cook in batches if necessary to avoid overcrowding the pan.
- While the chicken is cooking, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using) in a small bowl.
- Pour the sweet chili sauce over the cooked chicken in the skillet.
- Bring the sauce to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly and is clinging to the chicken. Stir occasionally to prevent sticking.
- Remove from heat and garnish with sesame seeds and chopped green onions, if desired.
- Serve immediately over rice or noodles.
Notes
For best results, use high-quality sweet chili sauce. Adjust the amount of red pepper flakes to your preferred level of spiciness. If the sauce becomes too thick, add a tablespoon of water at a time until desired consistency is reached. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat until warmed through. For a spicier variation, add a dash of sriracha or your favorite hot sauce to the sauce. To add vegetables, stir-fry bell peppers, onions, and snap peas with the chicken.