Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, sliced into strips
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (optional for thickening)
- Sliced green onions and sesame seeds for garnish
- Cooking oil (vegetable or canola)
Instructions
- Start by slicing the chicken into strips and season lightly with salt and pepper. Set aside.
- Heat a tablespoon of cooking oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add a little more oil if needed. Stir in the minced garlic and grated ginger, cooking until fragrant (about 1 minute). Pour in the sweet chili sauce, soy sauce, and rice vinegar. Bring to a gentle simmer, stirring to combine.
- Return the cooked chicken to the skillet, tossing to coat evenly with the sauce. If you prefer a thicker glaze, stir in the dissolved cornstarch and cook until the sauce thickens, about 2 minutes.
- Drizzle with toasted sesame oil, then garnish with sliced green onions and sesame seeds. Serve hot.
Notes
- If desired, add colorful vegetables like bell peppers or snap peas for extra crunch.
- Adjust the level of spiciness by varying the amount of sweet chili sauce or adding chopped red chilies.
- This dish can be made ahead and stored in an airtight container for up to 3 days. Reheat in a skillet or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg