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This sweet chili chicken transforms basic ingredients into a restaurant-quality dinner that's become my go-to recipe when I need to impress without stress. The perfect balance of sweet and savory flavors coats every bite of tender chicken, making this dish irresistible to even picky eaters.
I discovered this recipe during a particularly hectic month when I needed quick dinners that still felt special. My family was immediately hooked, and now they request it almost weekly – especially my teenage son who claims it's "better than the Chinese restaurant downtown."
Ingredients
- Chicken breast: One pound cut into bite-sized pieces creates the perfect protein foundation
- Sweet chili sauce: The star ingredient that brings the perfect balance of sweetness and mild heat
- Soy sauce: Adds that essential umami depth that makes everything taste more satisfying
- Cornstarch: Creates the silky texture that helps the sauce cling to every piece of chicken
- Olive oil: Helps achieve that beautiful golden sear on the chicken
- Minced garlic: Fresh is best for that aromatic punch that elevates the entire dish
- Minced ginger: Use fresh for the brightest flavor or substitute ground in a pinch
- Bell pepper: Adds color, crunch and natural sweetness
- Broccoli florets: Provides texture contrast and absorbs the delicious sauce
- Salt and pepper: Always essential for bringing all flavors into balance
- Sesame seeds: Their nutty flavor and slight crunch add the perfect finishing touch
- Green onions: The fresh bite cuts through the richness of the sauce beautifully
Step-by-Step Instructions
- Marinate the Chicken:
- Combine sweet chili sauce, soy sauce, and cornstarch in a large bowl until completely smooth. Add your chicken pieces and gently toss until every piece is thoroughly coated. Allow to rest for at least 15 minutes at room temperature which helps the chicken absorb the flavors and ensures even cooking.
- Brown the Chicken:
- Heat your olive oil in a large skillet until it shimmers but doesn't smoke. Add the marinated chicken pieces in a single layer without overcrowding (work in batches if needed). Allow them to develop a golden crust before stirring, about 3 minutes per side. Cook until the chicken reaches 165°F internally and develop a beautiful caramelized exterior, approximately 7-10 minutes total. Remove and set aside on a plate.
- Sauté the Vegetables:
- In the same skillet with all those flavorful brown bits, add your garlic and ginger, stirring quickly for about 30 seconds until fragrant. Immediately add bell pepper and broccoli, tossing to coat in the aromatic oil. Cook for 5-7 minutes until the vegetables are tender but still maintain a pleasant crispness. The broccoli should turn bright green and the peppers should soften slightly while maintaining some bite.
- Create the Final Dish:
- Return the cooked chicken to the skillet, pouring any accumulated juices from the plate as well. Add any remaining marinade and stir gently to combine everything. Allow the mixture to simmer for 2-3 minutes until the sauce thickens slightly and coats everything with its glossy finish. The chicken will warm through and absorb more of the sauce flavors.
- Plate and Garnish:
- Transfer your creation to a serving dish or individual plates. Sprinkle generously with sesame seeds and freshly sliced green onions for both visual appeal and flavor contrast. Serve immediately while piping hot for the best experience.
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The sweet chili sauce is truly the magic ingredient in this recipe. I remember the first time I made this dish, I was skeptical about whether such a simple sauce could create something so flavorful. My daughter actually licked her plate clean that night and announced it was her new favorite food. Now I always keep a bottle of sweet chili sauce in my pantry for dinner emergencies.
Serving Suggestions
This sweet chili chicken practically begs to be served over a bed of fluffy jasmine rice that will soak up all that delicious sauce. For a lower carb option, cauliflower rice works beautifully too. If you prefer noodles, try serving it over thin rice noodles or even ramen for an incredible fusion dish. The versatility doesn't stop there though. This chicken also makes an outstanding filling for lettuce wraps when you want something lighter but equally satisfying.
Make It Your Own
One of the greatest things about this recipe is how easily it adapts to whatever you have on hand. No broccoli? Try snow peas, green beans, or asparagus instead. The bell peppers can be any color you prefer red adds sweetness, while green provides a more vegetal flavor. You can even add pineapple chunks for a tropical twist that complements the sweet chili sauce beautifully. For protein variations, this sauce works wonderfully with shrimp, tofu, or even thinly sliced beef.
Storage Tips
This sweet chili chicken reheats beautifully, making it perfect for planned leftovers. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a tablespoon of water to help loosen the sauce which tends to thicken when chilled. For optimal texture, reheat in a skillet rather than microwave to maintain the vegetables' crispness. If you want to freeze portions, do so before adding the vegetables, then add freshly cooked vegetables when reheating for the best quality.
Frequently Asked Questions
- → What is the best cut of chicken to use?
Boneless, skinless chicken breast works best for this recipe. You can also use chicken thighs for a juicier option.
- → Can I make this dish vegetarian?
Yes, you can replace the chicken with tofu or additional vegetables like zucchini or mushrooms for a vegetarian version.
- → How can I adjust the sweetness of the dish?
To adjust the sweetness, add more or less sweet chili sauce depending on your taste preferences.
- → What sides pair well with this dish?
Serve this dish with steamed rice, noodles, or even quinoa for a healthy twist. A side of fresh green salad complements it well too.
- → Can I make this dish ahead of time?
Yes, you can prep and marinate the chicken ahead of time. Cooked leftovers also reheat well for a quick meal.