Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 teaspoons cornstarch mixed with 2 teaspoons water (for thickening)
- 2 tablespoons vegetable oil
- Optional garnishes: chopped green onions, sesame seeds, red pepper flakes
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove to a plate.
- In the same skillet, add more oil if needed. Sauté garlic and ginger until fragrant, about 30 seconds. Pour in sweet chili sauce, soy sauce, and honey. Simmer for 2-3 minutes.
- Return cooked chicken to the skillet. Toss to coat evenly with the sauce. Stir in the cornstarch mixture and cook for another 2 minutes until the sauce thickens and glazes the chicken.
- Garnish with chopped green onions, sesame seeds, or red pepper flakes for extra flavor and presentation.
Notes
- Ensure all chicken pieces are cut uniformly for even cooking.
- Adjust spice level by adding more or less chili sauce or red pepper flakes.
- For a crispier texture, sauté chicken longer or broil after saucing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or skillet until warm for best taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg