Description

This Sweet Chili Chicken recipe is a quick and flavorful stir-fry featuring tender chicken breast pieces marinated in a sweet and tangy chili sauce, sautéed with fresh bell peppers and broccoli. Perfect for a weeknight dinner, it combines a balanced blend of sweet, savory, and mildly spicy flavors with a satisfying crisp-tender vegetable texture, garnished with sesame seeds and green onions for an extra pop.

Ingredients

Scale

Chicken and Marinade

1 pound chicken breast, cut into bite-sized pieces
1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon cornstarch

Vegetables and Garnish

1 tablespoon minced garlic
1 teaspoon minced ginger
1 bell pepper, sliced
1 cup broccoli florets
2 tablespoons olive oil
Salt and pepper to taste
Sesame seeds, for garnish
Green onions, sliced for garnish

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Instructions

Marinate Chicken: In a medium bowl, combine the sweet chili sauce, soy sauce, and cornstarch. Add the bite-sized chicken breast pieces and toss thoroughly to coat them evenly. Let the chicken marinate for 15 minutes to allow the flavors to penetrate the meat.
Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces. Cook them, stirring occasionally, until the chicken is browned on the outside and fully cooked through, about 7 to 10 minutes. Once cooked, remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add minced garlic and minced ginger. Cook briefly for about 30 seconds until fragrant. Then add the sliced bell pepper and broccoli florets. Sauté these vegetables for 5 to 7 minutes, stirring frequently, until they are tender yet still crisp.
Combine: Return the cooked chicken pieces to the skillet with the sautéed vegetables. Pour in any remaining marinade left in the bowl. Stir everything together and cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly and coat the ingredients evenly.
Serve: Remove the skillet from heat. Garnish the Sweet Chili Chicken with sesame seeds and sliced green onions. Serve immediately while hot, ideally over steamed rice or noodles for a complete meal.

Notes

For a spicier dish, add a pinch of red pepper flakes or a dash of sriracha sauce to the marinade.
Make sure not to overcrowd the skillet when cooking the chicken to ensure even browning.
Use fresh garlic and ginger for the best flavor impact.
Additional vegetables like snap peas or carrots can be added for more texture and color.
Leftovers keep well in the refrigerator for up to 3 days.