Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Vegetable oil for cooking
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- In a bowl, combine soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Add the sliced chicken and marinate for at least 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade, cook until golden brown and fully cooked, about 5-7 minutes. Set aside.
- Pour the reserved marinade and sweet chili sauce into the same skillet. Bring to a simmer and add the cornstarch mixture. Cook for 2-3 minutes until glossy and thickened.
- Return the chicken to the skillet and toss to coat evenly. Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Notes
- For a spicier version, add extra chili sauce or chopped chili peppers.
- Use fresh garlic and ginger for maximum flavor.
- Ensure chicken slices are uniform for even cooking.
- Cook the chicken until fully cooked and juices run clear.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg