Sweet Chili Chicken: Weeknight Dinner Knockout
Calories: 380kcal
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1/2 cup sweet chili sauce (the good stuff, not the mystery sauce)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch (optional, for extra glaze cling)
- Salt and pepper to taste
- Sesame seeds and sliced green onions for garnish (optional but pretty)
Instructions
- Season the chicken with a pinch of salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes. Don’t rush—let it get a little caramelized color.
- While the chicken cooks, whisk together sweet chili sauce, soy sauce, rice vinegar, garlic, and ginger in a small bowl.
- Pour the sauce into the skillet with the chicken. Stir to coat evenly. If you want a thicker glaze, whisk cornstarch with a splash of water and add it to the pan, simmering until glossy.
- Let everything simmer for 2–3 minutes until the sauce thickens and sticks to the chicken. Taste and adjust salt if needed.
- Turn off the heat, sprinkle with sesame seeds and green onions if you like a little green flair. Serve hot.