Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by cutting the chicken into bite-sized pieces. Season lightly with salt and pepper, then set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Sauté the minced garlic and grated ginger until fragrant, about 30 seconds. Stir in the sweet chili sauce, soy sauce, and rice vinegar. Let the sauce simmer for 2-3 minutes to meld the flavors. For a thicker sauce, add the cornstarch mixed with water and cook until the sauce has thickened.
- Return the cooked chicken to the skillet, tossing to coat evenly with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld and the chicken to soak up the delicious glaze.
- Sprinkle with sesame seeds and chopped green onions before serving. For an extra touch, serve over steamed rice or alongside stir-fried vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the chicken tender.
- Pair with jasmine rice, basmati rice, or quinoa for a complete meal. You can also serve with roasted vegetables or a fresh salad for added variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stir-fry, Saute
- Cuisine: Asian, Chinese-American
- Diet: Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 plate
- Calories: 330 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg