Sweet Chili Chicken
A delightful combination of sweet and spicy flavors, perfect for a quick dinner or cozy gathering.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs Juicy and tender; can swap for breasts
- ½ cup sweet chili sauce For that unmistakable sweet-spicy goodness
- 2 tbsp soy sauce Adds a savory depth; low-sodium works great here
- 1 tbsp fresh ginger, minced A zesty kick that brightens the dish
- 2 cloves garlic, minced The aromatic base for flavor
- 1 medium red bell pepper, sliced For sweetness and color
- 1 cup broccoli florets You can swap with snap peas or baby corn
- 2 tbsp oil Vegetable or sesame for extra flavor
- to taste sesame seeds, for garnish Optional, but adds a lovely crunch
Instructions
Preparation
- Start by preparing your ingredients—slice the chicken into bite-sized pieces, mince the garlic and ginger, and chop the vegetables.
- In a large skillet, heat the oil over medium-high heat.
Cooking
- Once hot, add the chicken pieces. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes.
- Add the minced garlic and ginger to the pan. Sauté for about 1 minute until fragrant.
- Pour in the sweet chili sauce and soy sauce, stirring to coat the chicken evenly. Allow it to bubble and thicken for another 2-3 minutes.
- Toss in the sliced red bell pepper and broccoli florets. Cook for an additional 3-4 minutes.
- Serve your sweet chili chicken hot, garnished with sesame seeds.
Notes
Feel free to modify the recipe by adding ingredients like jalapeños for spice or pineapple for sweetness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.