Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon vegetable oil or sesame oil
- 1 teaspoon rice vinegar (optional)
- Sesame seeds for garnish
- Green onions, sliced for garnish
Instructions
- Cut the chicken into bite-sized pieces or strips. Season lightly with salt and pepper.
- In a large skillet or wok, heat 1 tablespoon of vegetable or sesame oil over medium-high heat.
- Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté garlic and ginger for 30 seconds until fragrant.
- Stir in sweet chili sauce, soy sauce, honey, and rice vinegar. Simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet, toss to coat evenly, and cook for an additional 2 minutes to meld flavors.
- Garnish with sesame seeds and sliced green onions. Serve hot over rice or other preferred sides.
Notes
- For a gluten-free version, substitute soy sauce with gluten-free tamari.
- To make it vegetarian, use firm tofu instead of chicken.
- Adjust the level of spice by adding more or less chili sauce.
- Serve with steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 330 kcal Kcal
- Sugar: 14 g
- Sodium: 920 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg