In just 20 minutes, you can have this sweet chili chicken ready from the kitchen to the table. Boneless chicken breast cubes are coated in seasoned cornstarch and then shallowed fried until crispy on the outside before being coated with sweet chili sauce.
It is sweet, sticky, and utterly delicious. It is a great dinner served with rice or in wraps.
If you love Asian meals, you will love this recipe. It honestly surpasses what you get from restaurants or takeaways.
You know all the ingredients that go into it, and you will feel good about serving yourself and your family a healthy and nutritious meal that doesn't leave you out of pocket. This sweet chili chicken recipe is an example of a big-flavor meal that is easy to make.
Related recipes: cashew chicken, ground chicken stir fry and teriyaki chicken.
Why you will love it
- Simple, easy and delicious
- High protein
- Ready in 30 minutes
- Easy weeknight meals the whole family will love
What you will need
Boneless skinless chicken breast: You can substitute it with boneless skinless chicken thighs and adjust the cooking time accordingly.
Garlic granules and onion granules: You need this to season the chicken.
Salt and black pepper to taste: Feel free to adjust these two ingredients to taste.
Sweet chili sauce: This can be storebought or homemade. I used storebought to make the cooking process quicker.
Soy sauce
Sesame oil: This recipe calls for about 1 teaspoon of sesame oil. You can skip this ingredient if you don't already have it on hand.
Smoked paprika: Substitute it with regular or hot paprika
Bell pepper: I used red bell pepper. Any type of colored bell pepper will work here, too.
Onion: I used brown onion
Cornstarch
Olive oil: substitute with any other flavorless oil of your choice
Chicken stock or water
How to make sweet chili chicken
Cut the chicken breasts into similar bite-size pieces and add them to a large bowl. Add smoked paprika, onion granules, garlic granules, cornstarch, salt, and black pepper, and mix until the chicken pieces are well coated.
Heat olive oil in a skillet on medium high heat until hot. Add chicken pieces in batches to the pan and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet to a plate and set aside.
In the same skillet, add chopped onions and bell pepper and cook for 2-3 minutes until slightly softened.
Deglaze the bottom of the pan with the chicken stock. Add the sweet chili sauce, soy sauce and sesame oil to the skillet and stir to combine. Cook for 1-2 minutes on medium heat or until slightly thickened.
Return the cooked crispy chicken to the skillet and toss everything together until well combined. Cook for another minute or two until the sauce thickens and coats the chicken nicely. Take it off the heat and serve with rice or noodles. Enjoy!
Watch how to make it
How to store
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Tips
- Make sure to cut your chicken into similar bite sizes so they cook evenly.
- Don't overcrowd the pan when frying the chicken. Cook in batches if need be.
- To make this dish even faster, prep the vegetables and season the chicken beforehand (for more flavor). This cuts down on cooking time.
More chicken recipes you will love
Air fryer cajun boneless chicken bites
Air fryer garlic parmesan skewers
Sweet Chili Chicken
Ingredients
- 1 lb chicken breasts
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ½ tablespoon smoked paprika
- ¼ cup olive oil
- ½ cup sweet chili sauce
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- 1 large bell pepper chopped
- 1 medium onion chopped
- 2 Tablespoons cornstarch
- ½ cup chicken stock or water
- Salt and black pepper to taste
Instructions
- Season the chicken: Cut the chicken breasts into similar bite-size pieces and add them to a large bowl. Add smoked paprika, onion granules, garlic granules, cornstarch, salt, and black pepper, and mix until the chicken pieces are well coated.
- Heat olive oil in a skillet on medium high heat until hot. Add chicken pieces in batches to the pan and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet to a plate and set aside.
- In the same skillet, add chopped onions and bell pepper and cook for 2-3 minutes until slightly softened.
- Deglaze the bottom of the pan with the chicken stock. Add the sweet chili sauce, soy sauce and sesame oil to the skillet and stir to combine. Cook for 1-2 minutes on medium heat or until slightly thickened.
- Return the cooked crispy chicken to the skillet and toss everything together until well combined. Cook for another minute or two until the sauce thickens and coats the chicken nicely. Take it off the heat and serve with rice or noodles. Enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious quick chicken recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram, Facebook and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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