Make this quick, flavorful sweet chili chicken in one skillet. The sauce creates a sticky glaze over tender chicken pieces, served over fluffy rice for an easy weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
1/2 cup sweet chili sauce
1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1/2 cup water or chicken broth
1 cup uncooked white rice
2 cups water (for rice)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Green onions, sliced, for garnish
Instructions
Cook the rice: Combine 1 cup of rice and 2 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Keep covered off the heat.
In a small bowl, whisk together the sweet chili sauce, soy sauce, honey (or brown sugar), rice vinegar, ginger, and garlic. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5 to 7 minutes.
Pour the prepared sauce mixture over the chicken in the skillet. Bring to a simmer.
Stir the cornstarch slurry and pour it slowly into the simmering sauce while stirring constantly. Cook for 1 to 2 minutes until the sauce thickens and becomes sticky and glossy.
Remove the skillet from the heat. Serve the sticky sweet chili chicken immediately over the cooked rice. Garnish with sliced green onions.
Notes
For extra flavor, add 1/2 teaspoon of sesame oil to the sauce mixture.
If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
You can substitute chicken thighs for breasts if desired; adjust cooking time slightly.
Nutrition
Serving Size:1 serving (approx. 1/4 chicken and 1/2 cup rice)