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This tangy sweet chili chicken transforms weeknight dinners from ordinary to extraordinary with minimal effort. The sticky, slightly spicy sauce coats every piece of tender chicken and colorful vegetables, creating a restaurant-quality meal that comes together in less than 30 minutes.
This recipe saved me countless times when unexpected guests arrived. The first time I made it, my picky nephew asked for seconds and thirds. Now it's my go-to dish whenever I need something impressive without spending hours in the kitchen.
Ingredients
- Boneless skinless chicken breasts: the lean protein base that stays tender when cooked quickly at high heat
- Sweet chili sauce: provides the perfect balance of sweetness and mild heat look for brands without artificial colors
- Soy sauce: adds umami depth use low sodium to control the salt level
- Honey: enhances the natural sweetness and helps create that glossy finish
- Cornstarch: the secret to that restaurant style velvety coating on the chicken
- Bell peppers: add vibrant color and crunch choose firm peppers without soft spots
- Onion: provides aromatic sweetness that mellows as it cooks
- Fresh garlic: always choose firm cloves without green sprouts for the best flavor
- Sesame seeds: add a nutty crunch and visual appeal
- Green onions: provide a fresh bite that balances the rich sauce
Step-by-Step Instructions
- Prepare the Sauce:
- Mix sweet chili sauce, soy sauce, honey, and water in a small bowl until fully combined. The sauce should have a pourable consistency but still coat the back of a spoon. This can be prepared up to a day ahead and refrigerated.
- Coat the Chicken:
- Toss chicken pieces with cornstarch in a large bowl, ensuring each piece is lightly but completely coated. This creates a protective layer that keeps the chicken tender while giving the sauce something to cling to. Shake off any excess cornstarch.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Add chicken pieces in a single layer without overcrowding the pan. Cook for 5 to 6 minutes, turning occasionally until all sides are golden brown and the internal temperature reaches 165°F. Remove chicken to a clean plate.
- Sauté the Vegetables:
- In the same skillet with the flavorful chicken bits, add sliced peppers, onion, and garlic. Maintain the medium high heat to get slight charring on the vegetables. Stir fry for 3 to 4 minutes until vegetables begin to soften but still maintain some crispness.
- Combine and Finish:
- Return the cooked chicken to the skillet with the vegetables. Pour the sweet chili sauce mixture over everything. Stir constantly to coat all ingredients evenly. Allow the mixture to simmer for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon and takes on a glossy appearance.
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The sweet chili sauce is truly the star ingredient here. I discovered it years ago at an Asian market and now keep multiple bottles in my pantry. My family knows dinner will be exceptional whenever they spot this bottle on the counter during my cooking preparations.
Make Ahead and Storage
This sweet chili chicken reheats beautifully, making it perfect for meal prepping. Prepare the entire dish, cool completely, then store in airtight containers in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1 to 2 minutes or until heated through. The sauce might thicken when cold, but will loosen up when reheated. For freezing, I recommend storing the chicken and sauce separately from any rice or noodles you plan to serve it with.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Chicken thighs work wonderfully as a juicier alternative to breast meat. For a vegetarian version, replace chicken with firm tofu or double the vegetables. Pineapple chunks add a tropical sweetness that complements the sauce beautifully. If sweet chili sauce is unavailable, mix equal parts honey and sriracha with a splash of rice vinegar for a similar flavor profile. The bell peppers can be substituted with any quick cooking vegetable like snow peas, broccoli florets, or thinly sliced carrots.
Serving Suggestions
While this dish shines over simple white rice, there are many ways to enjoy it. Try serving over brown rice for added nutrition, or cauliflower rice for a lower carb option. It pairs wonderfully with simple steamed vegetables like broccoli or bok choy on the side. For a complete Asian inspired meal, start with a simple miso soup and finish with fresh fruit. This chicken also makes excellent lettuce wraps when the sauce is slightly reduced to prevent dripping.
Common Queries
- → How do I keep the chicken moist?
Coating the chicken with cornstarch before frying helps seal in moisture, keeping each piece juicy as it cooks.
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work just as well and will add a slightly richer flavor to the dish.
- → What can I substitute for sweet chili sauce?
If sweet chili sauce isn't available, blend mild chili sauce or ketchup with a touch of honey and a dash of vinegar.
- → Is it necessary to add both bell peppers and onion?
Including both adds sweetness and crunch, but you may omit or swap them based on your preference or available produce.
- → How can I serve this dish?
This chicken is delicious over steamed rice or noodles. Try it with quinoa or cauliflower rice for a lighter twist.