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Sticky Sweet Chili Chicken

A high-protein takeout alternative with tender chicken coated in a sweet, sticky, and spicy glaze, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1/4 cup sweet chili sauce
  • 2 tbsp soy sauce substitute tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/2 tsp red pepper flakes optional, for extra heat
  • to taste salt and pepper
  • for garnish chopped green onions and sesame seeds

Equipment

  • Large skillet or wok
  • small mixing bowl
  • whisk

Method
 

  1. Cut chicken into uniform bite-sized pieces (about 1-inch cubes) and season generously with salt and pepper on all sides.
  2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 2-3 minutes until golden, then stir and continue cooking 3-4 minutes until browned and cooked through (internal temperature 165°F).
  3. In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes until smooth.
  4. Pour sauce over cooked chicken in the skillet. Stir immediately to coat every piece evenly. Let simmer for 2-3 minutes, stirring occasionally, until sauce thickens and becomes glossy and sticky.
  5. Taste and adjust seasoning with additional salt or soy sauce if needed. Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet with a splash of water or broth. Gluten-Free: Use tamari instead of soy sauce and check sweet chili sauce label. Variations: Try shrimp (2-3 minutes cooking time) or pressed firm tofu. Add vegetables like bell peppers or snap peas directly to the pan before adding sauce for a one-pan meal. For thicker glaze, simmer an extra 1-2 minutes.