Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce (preferably low-sodium)
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 3 tablespoons sweet chili sauce
- 1 tablespoon cornstarch or arrowroot powder
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil or sesame oil
- Optional garnishes: chopped green onions, sesame seeds, lime wedges
Instructions
- Begin by combining the soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a bowl. Add the chicken pieces and toss to coat evenly. Let marinate for at least 20 minutes.
- In a small bowl, mix the sweet chili sauce with a teaspoon of cornstarch to thicken slightly, creating a glossy glaze.
- Heat the vegetable or sesame oil in a large skillet or wok over medium-high heat. Remove the chicken from marinade and cook for 5-7 minutes until golden brown and cooked through, stirring occasionally.
- Pour the sweet chili sauce mixture into the skillet with the chicken. Stir well and cook for another 2-3 minutes until the sauce thickens and coats the chicken evenly.
- Transfer the cooked chicken to a serving dish. Garnish with chopped green onions, sesame seeds, and lime wedges. Serve hot with rice or stir-fried vegetables.
Notes
- Use fresh ingredients for optimal flavor.
- Adjust cooking times if using chicken thighs for juicier results.
- If you prefer more heat, add chili flakes or hot sauce to the glaze.
- Serve with rice or vegetables for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Healthy, Low-Sodium
Nutrition
- Serving Size: 1 cup
- Calories: 310 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: Twenty-two grams
- Cholesterol: 65mg