Sweet Chili Chicken
There are some weeknight dinners that just hit the spot, and this Sweet Chili Chicken is definitely one of them. It’s for those evenings when you’re craving something with a ton of flavour but have very little time or energy to cook.
This recipe transforms simple chicken into a sticky, sweet, and savoury meal that the whole family gets excited about. We’re talking tender chicken coated in a glossy sauce that’s perfectly balanced. Best of all, it comes together in one pan for a quick and easy cleanup.
What You’ll Need
- 600 g (1 lb 5 oz) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 1 tbsp cornflour (cornstarch)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 1/2 cup (125 ml) sweet chilli sauce
- 3 tbsp tamari or all-purpose soy sauce
- 2 tbsp rice wine vinegar
- 1 spring onion (scallion), sliced, for garnish
- 1 tsp sesame seeds, for garnish
- Steamed rice and vegetables, to serve
Pro Tips
Here are a few tips from my kitchen to yours to make sure your Sweet Chili Chicken turns out perfectly every single time.
- Don’t Crowd the Pan: Cook the chicken in batches if needed. Giving each piece enough space allows it to get a nice golden-brown sear instead of just steaming. This small step makes a big difference in texture.
- Control the Sauce Thickness: The sauce will thicken as it simmers. If it gets too thick for your liking, simply stir in a tablespoon of water or chicken broth until it reaches the perfect consistency.
- Velvet the Chicken: For extra tender, restaurant-style chicken, toss the raw chicken pieces with the cornflour and a tablespoon of oil before cooking. This creates a light coating that locks in moisture.
Tools Required
- Large frying pan or wok
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Substitutions and Variations
One of the best things about this recipe is how adaptable it is. Here are some simple swaps you can make based on what you have on hand.
| Ingredient | Substitution Idea |
|---|---|
| Chicken | Shrimp, firm tofu, or even pork tenderloin work beautifully. |
| Tamari/Soy Sauce | Use coconut aminos for a soy-free alternative. |
| Rice Wine Vinegar | Apple cider vinegar or fresh lime juice can be used in a pinch. |
| Vegetables | Add bell peppers, broccoli florets, or snow peas to the pan after the chicken is cooked. |
Make Ahead Tips
To get dinner on the table even faster, you can chop the chicken and store it in an airtight container in the fridge for up to 24 hours.
You can also whisk together all the sauce ingredients and store it in a jar in the fridge for up to 3 days. Just give it a good shake before using.
How to Make Sweet Chili Chicken
Step 1: In a medium bowl, toss the chicken pieces with the cornflour until they are lightly coated. Season with a pinch of salt and pepper.
Step 2: Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 3: In a small bowl, whisk together the sweet chilli sauce, tamari (or soy sauce), and rice wine vinegar.
Step 4: Reduce the heat to medium-low. Add the minced garlic and grated ginger to the pan and cook for about 30 seconds until fragrant.
Step 5: Pour the sauce mixture into the pan. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce has slightly thickened.
Step 6: Return the cooked chicken to the pan and toss to coat every piece in the glossy sauce.
Step 7: Serve immediately over steamed rice, garnished with sliced spring onion and sesame seeds.
Nutrition and Meal Suggestions
This dish is all about balance. The chicken provides a great source of lean protein, and pairing it with the right sides makes it a complete, satisfying meal.
| Dietary Adaptations & Pairings | |
|---|---|
| Gluten-Free | Use tamari or gluten-free soy sauce. Ensure your sweet chili sauce is certified gluten-free. |
| Lower Sugar | Look for a sugar-free or low-sugar sweet chili sauce, or make your own at home. |
| Meal Pairings | Serve with steamed jasmine rice, quinoa, or cauliflower rice. Steamed broccoli or green beans are excellent on the side. |
| Time-Saving Tip | Start your rice or quinoa cooking before you begin preparing the chicken. It will be ready right when the chicken is done. |
*Nutritional information is an estimate and will vary based on the specific ingredients used.
Leftovers and Storage
Store any leftover Sweet Chili Chicken in an airtight container in the refrigerator for up to 3 days.
The chicken will lose its initial crispiness upon reheating, but it will remain tender and flavourful. Reheat gently in a pan over low heat or in the microwave until warmed through.
Frequently Asked Questions
Q1. Can I make this dish spicier?
Ans: Yes, absolutely. To increase the heat, you can add a teaspoon of sriracha, a pinch of red pepper flakes, or some finely chopped red chilli to the sauce.
Q2. My sauce seems too thin. How can I thicken it?
Ans: If your sauce isn’t thickening enough, you can create a small slurry. Mix 1 teaspoon of cornflour with 2 teaspoons of cold water, then whisk it into the simmering sauce until it reaches your desired thickness.
Q3. Can I add vegetables to this dish?
Ans: Definitely. After cooking the chicken and setting it aside, you can stir-fry vegetables like sliced bell peppers, onions, or broccoli florets in the same pan. Once they are tender-crisp, proceed with making the sauce and adding the chicken back in.
Wrapping Up
This Sweet Chili Chicken recipe is proof that you don’t need a lot of time or complicated ingredients to create a truly delicious and comforting meal at home.
It’s a fantastic, reliable recipe for busy weeknights that feels a little bit special. I hope you and your family love it as much as we do. If you try it, please leave a comment below and let me know how it turned out!
