Sweet Chili Chicken Delight

This sweet chili chicken recipe transforms ordinary chicken breast into a vibrant, flavorful dish that rivals your favorite takeout. The sticky sweet and spicy sauce coats tender chicken pieces and colorful vegetables for a complete meal that comes together in under 30 minutes.

I first created this recipe when trying to recreate my favorite Thai restaurant dish at home. My family was skeptical at first but now they request this sweet chili chicken almost weekly. The combination of sweet and spicy flavors with the tender chicken and crisp vegetables wins everyone over.

Ingredients

• Chicken breast: Provides lean protein and works perfectly with the sauce. Choose fresh chicken and pat dry before marinating for best results
• Sweet chili sauce: Creates the signature flavor profile. Look for authentic Thai brands for the best balance of sweetness and heat
• Soy sauce: Adds depth and umami. Use low sodium if watching salt intake
• Cornstarch: Thickens the sauce and helps it cling to the chicken and vegetables
• Olive oil: For cooking though vegetable oil works well too
• Minced garlic and ginger: Form the aromatic base. Fresh varieties provide much more flavor than dried
• Bell pepper and broccoli: Add nutrition and color. Select firm bright vegetables for best texture
• Sesame seeds and green onions: Elevate the presentation and add texture

Step-by-Step Instructions

Marinate the Chicken:

Combine sweet chili sauce soy sauce and cornstarch in a medium bowl whisking until completely smooth. Add chicken pieces and gently toss until each piece is thoroughly coated. Allow to rest for at least 15 minutes at room temperature. The cornstarch not only thickens the sauce but also helps create a tender exterior on the chicken.

Brown the Chicken:

Heat olive oil in a large skillet or wok over medium high heat until shimmering but not smoking. Add marinated chicken pieces in a single layer being careful not to overcrowd the pan work in batches if necessary. Cook for 3 to 4 minutes without disturbing then flip and continue cooking until golden brown and cooked through about 7 to 10 minutes total. Remove chicken to a clean plate.

Sauté the Vegetables:

In the same skillet add minced garlic and ginger cooking for 30 seconds until fragrant. Add bell pepper and broccoli florets to the skillet. Sauté vegetables for 5 to 7 minutes tossing occasionally until crisp tender and slightly charred at the edges. The vegetables should still have some bite to them.

Create the Final Dish:

Return cooked chicken to the skillet with the vegetables. Pour any remaining marinade over the mixture and toss everything together. Allow the sauce to bubble and thicken for 2 to 3 minutes while stirring occasionally. The sauce should coat the chicken and vegetables in a glossy layer.

Serve with Style:

Transfer to a serving dish and generously sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles for a complete meal.

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The sweet chili sauce is absolutely the star ingredient in this recipe. I discovered the perfect brand at a local Asian market after trying several varieties. The balance of sweetness heat and garlic in a good quality sweet chili sauce transforms this simple dish into something truly craveable. My daughter who normally avoids spicy food completely cleans her plate when I make this chicken.

Versatile Vegetables

While bell peppers and broccoli work beautifully in this recipe feel free to substitute with whatever vegetables you have on hand. Snow peas water chestnuts baby corn or sliced carrots all work wonderfully. For a heartier version add mushrooms which absorb the sauce beautifully. Just remember to add firmer vegetables earlier in the cooking process and more delicate ones toward the end.

Make Ahead Tips

This sweet chili chicken keeps exceptionally well making it perfect for meal planning. Store in airtight containers in the refrigerator for up to 4 days. The flavors actually continue to develop overnight making leftovers even more delicious. For freezing omit the vegetables and freeze just the cooked chicken in sauce. When ready to eat thaw overnight in the refrigerator and stir fry with fresh vegetables for best texture and flavor.

Serving Suggestions

While this dish is traditionally served over steamed white rice consider trying it with brown rice for added nutrition or cauliflower rice for a lower carb option. For a complete Asian inspired meal serve alongside vegetable spring rolls or a simple cucumber salad dressed with rice vinegar. The sweet chili sauce also pairs beautifully with coconut rice which complements the sweet and spicy flavors perfectly.

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great option and add extra juiciness. Adjust the cooking time slightly to ensure they are thoroughly cooked.

→ What can I substitute for sweet chili sauce?

You can create a homemade version with a mix of honey, chili flakes, lime juice, and a dash of soy sauce for similar flavor.

→ How can I make this dish spicier?

Adding chili flakes or a drizzle of sriracha to the sweet chili sauce will give it an extra kick of heat.

→ Can I prepare this dish ahead of time?

You can prep the vegetables, marinate the chicken, and store them separately in the fridge. Cook everything together just before serving.

→ What side dishes pair well with this?

Steamed jasmine rice, garlic noodles, or stir-fried vegetables complement the flavors of this dish perfectly.