Description

This Sweet Chili Chicken recipe features tender chicken breast pieces marinated in a flavorful blend of sweet chili sauce, soy sauce, and garlic, then cooked with crisp bell peppers and broccoli florets. Perfectly balanced with savory and sweet notes, this quick skillet meal is garnished with sesame seeds and green onions for an extra burst of flavor, making it an ideal weeknight dinner that’s both easy and delicious.

Ingredients

Scale

Chicken and Marinade

1 pound chicken breast, cut into bite-sized pieces
1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon cornstarch

Aromatics and Vegetables

1 tablespoon minced garlic
1 teaspoon minced ginger
1 bell pepper, sliced
1 cup broccoli florets

Other Ingredients

2 tablespoons olive oil
Salt and pepper to taste
Sesame seeds, for garnish
Green onions, sliced for garnish

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Instructions

Marinate Chicken: In a bowl, combine the sweet chili sauce, soy sauce, and cornstarch. Add the chicken pieces and toss well to coat evenly. Allow the chicken to marinate for 15 minutes to let the flavors infuse.
Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are browned on the outside and cooked through, about 7 to 10 minutes. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the minced garlic and ginger, cooking briefly until fragrant. Then add the sliced bell pepper and broccoli florets. Sauté the vegetables for 5 to 7 minutes until they are tender but still crisp.
Combine: Return the cooked chicken to the skillet with the vegetables. Pour in any remaining marinade from the bowl. Stir and cook together for an additional 2 to 3 minutes until everything is heated through and the sauce slightly thickens.
Serve: Remove from heat and garnish the dish with sesame seeds and sliced green onions. Serve hot over steamed rice or noodles if desired.

Notes

For a spicier kick, add some red chili flakes or fresh chopped chilies along with the garlic and ginger.
You can substitute chicken breast with chicken thighs for a juicier texture.
Serve with steamed rice or noodles to make a complete meal.
Make sure not to overcook the vegetables to retain their crunchiness and nutrients.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Asian