Pin it
This sweet chili chicken recipe transforms simple ingredients into a flavor-packed dinner that's become my go-to for busy weeknights. The perfect balance of sweet, tangy, and savory flavors coats tender chicken pieces and crisp vegetables for a meal that satisfies every time.
I developed this recipe during a particularly hectic week when I needed quick, flavorful meals. My family now requests it regularly, and I've found it's an excellent way to use whatever vegetables are in the refrigerator needing to be used up.
Ingredients
- Chicken breast: Cut into bite-sized pieces ensures quick cooking and even flavor distribution
- Sweet chili sauce: Provides the perfect balance of sweetness and mild heat
- Soy sauce: Adds essential umami depth and saltiness
- Cornstarch: Creates a velvety texture for the sauce and helps it cling to the chicken
- Olive oil: For cooking, use a good quality one for better flavor
- Minced garlic and ginger: Form the aromatic base, look for firm fresh ginger root
- Bell pepper and broccoli: Add color, nutrition, and crunch; choose bright, firm vegetables
- Sesame seeds and green onions: For garnish, add texture and visual appeal
Step-by-Step Instructions
- Prepare the Marinade:
- Combine sweet chili sauce, soy sauce, and cornstarch in a bowl; whisk until completely smooth with no lumps. This creates the foundation for your sauce. The cornstarch is crucial as it will thicken the sauce beautifully later.
- Marinate the Chicken:
- Add chicken pieces to the sauce mixture and toss thoroughly to ensure each piece is well coated. Allow to rest for at least 15 minutes at room temperature. This brief marination time allows the flavors to begin penetrating the meat while the cornstarch helps create a tender texture.
- Cook the Chicken:
- Heat olive oil in a large skillet until shimmering but not smoking. Add the marinated chicken pieces in a single layer, leaving space between pieces for proper browning. Cook for 7–10 minutes, turning occasionally, until chicken is golden brown and cooked through to 165°F. The caramelization of the sauce creates incredible flavor.
- Sauté the Vegetables:
- Remove chicken and set aside. In the same skillet with all those flavorful bits, add garlic and ginger, stirring quickly for 30 seconds until fragrant but not browned. Add bell pepper and broccoli, sautéing for 5–7 minutes until vegetables are tender-crisp with bright colors. Keeping a slight crunch in the vegetables provides textural contrast.
- Create the Final Dish:
- Return chicken to the skillet along with any accumulated juices and remaining marinade. Stir gently to combine everything and cook for 2–3 minutes, allowing the sauce to thicken and coat everything in a glossy layer. The cornstarch will activate with the heat, creating a beautiful velvety sauce.
Pin it
Sweet chili sauce is my absolute favorite ingredient in this recipe. I discovered it years ago at an Asian market and have been incorporating it into countless dishes since. The complex flavor saves you from needing dozens of individual ingredients to achieve that perfect balance of sweet, spicy, tangy, and savory.
Make Ahead and Storage
This sweet chili chicken is actually even better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to revive the sauce. For meal prep, I often make a double batch and portion it out with rice for easy lunches throughout the week. The dish can also be frozen for up to 2 months, though the vegetables may soften slightly upon thawing.
Ingredient Substitutions
Feel free to customize this recipe based on what you have available. Chicken thighs work beautifully and stay even juicier than breast meat. For a vegetarian version, substitute tofu or tempeh, pressed and cubed. The vegetable options are endless—snow peas, carrots, zucchini, mushrooms, or water chestnuts all work wonderfully. If you don’t have sweet chili sauce, you can approximate it by mixing honey, red pepper flakes, rice vinegar, and a touch of ketchup. For a lower-carb option, replace cornstarch with xanthan gum, using about ¼ teaspoon.
Pin it
Serving Suggestions
While this dish is delicious on its own, it really shines when served over a bed of jasmine rice or rice noodles. For a lower-carb alternative, try cauliflower rice or zucchini noodles. A side of steamed edamame makes a perfect starter. For special occasions, I like to set up a build-your-own-bowl bar with the chicken mixture, rice, and various toppings like crushed peanuts, cilantro, and lime wedges so everyone can customize their meal. A cold Asian cucumber salad provides a refreshing contrast to the warm, spicy chicken.
The Origin Story
Sweet chili chicken represents a beautiful fusion of Western cooking techniques with Asian flavors. While not strictly traditional to any one cuisine, it draws inspiration from Thai, Chinese, and American cooking styles. The sweet chili sauce itself originates from Thailand, where it is known as nam chim kai and is commonly used as a dipping sauce. This adaptation creates an accessible weeknight meal that brings exotic flavors to your table without requiring special cooking equipment or techniques. The dish exemplifies how global flavors have been embraced and adapted by home cooks looking to expand their culinary horizons.
Frequently Asked Questions
- → How can I make Sweet Chili Chicken less sweet?
You can reduce the amount of sweet chili sauce used in the marinade and balance the flavor with a splash of lime juice or extra soy sauce.
- → What can I serve with Sweet Chili Chicken?
Sweet Chili Chicken pairs well with steamed rice, noodles, or even a side of quinoa for a healthier twist. Adding a fresh salad on the side also complements the dish nicely.
- → Can I use other vegetables in this dish?
Absolutely! You can substitute or add vegetables like snap peas, carrots, zucchini, or mushrooms based on your preference or availability.
- → How do I get the chicken pieces perfectly tender?
Ensure that you marinate the chicken properly and avoid overcooking by browning it quickly on medium-high heat, then removing it once it's cooked through.
- → Can I use chicken thighs instead of chicken breast?
Yes, boneless chicken thighs work well and often provide a juicier result. Adjust the cooking time slightly to ensure they are fully cooked.
- → Is there a way to make Sweet Chili Chicken spicier?
To add more heat, include some red chili flakes or a splash of sriracha while cooking the marinade and chicken in the skillet.