Easy Sweet Chili Chicken Recipe: Your New Favorite Meal

Sweet Chili Chicken Recipe: Are you ready to embark on a flavor journey that promises to tantalize your taste buds with every single bite? I know I am! This dish is a true culinary masterpiece, perfectly balancing the vibrant heat of chili with a luscious sweetness that coats tender pieces of chicken. It’s no wonder this particular flavor profile has captured hearts worldwide, drawing inspiration from the rich and diverse culinary traditions of Southeast Asia, where sweet and spicy combinations are revered and have evolved into countless beloved dishes.

People absolutely adore this dish, and for good reason. The irresistible appeal of a well-executed Sweet Chili Chicken lies in its dynamic contrast: the satisfying crunch of perfectly cooked chicken yields to a juicy interior, all enveloped in that unforgettable sticky, glossy sauce. It’s incredibly versatile, making it an ideal choice for a quick weeknight dinner served over fluffy rice, or a more elaborate spread with stir-fried vegetables. I find myself constantly craving the complex layers of flavor this Sweet Chili Chicken Recipe offers – a harmonious symphony of sweet, savory, and just the right amount of spicy kick that keeps you coming back for more. It’s more than just a meal; it’s an experience that truly delights the senses.

this Recipe

Ingredients:

• For the Chicken and Marinade:
  • 2 lbs (about 900g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) bite-sized pieces
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil (toasted is best for flavor)
  • 1 tablespoon grated fresh ginger (about a 1-inch piece)
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • ¼ teaspoon black pepper
• For the Signature Sweet Chili Sauce:
  • ½ cup prepared sweet chili sauce (your favorite brand)
  • ¼ cup soy sauce (low sodium)
  • 2 tablespoons rice vinegar (unseasoned)
  • 2 tablespoons honey or brown sugar (adjust to your sweetness preference)
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1-2 tablespoons Sriracha or chili garlic sauce (adjust to your desired spice level, entirely optional)
  • ½ cup chicken broth or water
  • 1 tablespoon cornstarch (for the slurry)
  • 2 tablespoons cold water (for the cornstarch slurry)
• For Cooking and Sautéing:
  • 2 tablespoons vegetable oil or other neutral cooking oil (canola, grapeseed)
  • 1 medium yellow onion, roughly chopped into 1-inch pieces
  • 1 large red bell pepper, deseeded and cut into 1-inch pieces
  • 1 large green bell pepper, deseeded and cut into 1-inch pieces
  • Optional: 1 cup broccoli florets, 1 medium carrot thinly sliced, or other stir-fry friendly vegetables
• For Garnish (Optional):
  • 2 tablespoons toasted sesame seeds
  • ¼ cup chopped green onions (scallions), green and white parts separated
  • Fresh cilantro, roughly chopped
• For Serving:
  • Cooked white rice, brown rice, or noodles

Prepping the Chicken and Marinade

1. Prepare the Chicken: First things first, let’s get our chicken ready. Take your boneless, skinless chicken thighs or breasts and cut them into uniform 1-inch (about 2.5 cm) bite-sized pieces. Aim for consistency here, as this ensures that all the chicken cooks evenly. If your pieces are too large, they might take longer to cook through, and smaller pieces risk overcooking. Pat the chicken dry with paper towels; this is a crucial step that helps the marinade adhere better and allows the chicken to sear beautifully later, rather than steam. A dry surface is always key for that lovely golden-brown crust we’re aiming for.
2. Whisk Together the Marinade Ingredients: In a medium-sized bowl, combine all the ingredients for the chicken marinade. This includes the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of freshly grated ginger, 2 minced cloves of garlic, 1 tablespoon of cornstarch, and ¼ teaspoon of black pepper. Give everything a good whisk until the cornstarch is fully dissolved and there are no lumps. The cornstarch in the marinade is a fantastic little secret; it not only helps tenderize the chicken but also creates a thin, protective coating that gives the chicken a wonderfully silky texture when cooked and helps the sauce cling to it like a dream.
3. Marinate the Chicken: Add the prepared chicken pieces to the bowl with the marinade. Using your hands or a spoon, toss the chicken gently until every single piece is thoroughly coated. Make sure there’s no dry patch left! Once coated, cover the bowl tightly with plastic wrap or transfer the chicken to a resealable bag. Pop it into the refrigerator for at least 30 minutes. If you have more time, I highly recommend marinating for up to 2 hours for a deeper flavor penetration. However, avoid marinating for much longer than 2 hours, especially with the acid from the vinegar, as it can start to change the texture of the chicken too much. This marinating step is where the chicken truly begins to absorb those foundational savory and aromatic notes that are so essential to our delicious Sweet Chili Chicken Recipe.

Crafting the Signature Sweet Chili Sauce

1. Prepare the Aromatics: While the chicken is marinating, let’s turn our attention to the heart of this dish: the sweet chili sauce. For this, you’ll need to grate your fresh ginger and mince your garlic. I find a microplane grater works wonders for ginger, yielding a fine pulp that disperses its flavor beautifully throughout the sauce. Similarly, ensure your garlic is very finely minced or even pressed; we want its flavor to infuse the sauce, not to have large chunks. Having these aromatics ready beforehand makes the sauce-making process incredibly smooth and quick.
2. Combine the Sauce Ingredients: In another medium bowl, whisk together all the liquid components for our sweet chili sauce. This includes ½ cup of your favorite prepared sweet chili sauce, ¼ cup of low-sodium soy sauce, 2 tablespoons of unseasoned rice vinegar, and 2 tablespoons of honey or brown sugar. If you like a little extra kick, now is the time to add 1-2 tablespoons of Sriracha or chili garlic sauce – feel free to adjust this to your personal spice tolerance. Lastly, add the freshly grated ginger and minced garlic. Pour in ½ cup of chicken broth or water to thin it out slightly. Whisk everything together thoroughly until the honey or sugar is completely dissolved and all the ingredients are well combined. Take a moment to taste it – this is your chance to adjust the sweetness, tanginess, or spice level to perfectly suit your palate before it’s cooked. Remember, this sauce is what truly defines the “Sweet Chili Chicken Recipe”!
3. Prepare the Cornstarch Slurry: To ensure our sauce thickens beautifully and coats the chicken perfectly, we need a cornstarch slurry. In a small separate bowl or cup, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this mixture vigorously with a fork or a small whisk until it is completely smooth and no lumps of cornstarch remain. It’s absolutely crucial to use cold water for the slurry, as hot water will cause the cornstarch to clump instantly, making it ineffective. Set this slurry aside, as we’ll be adding it at the very end to achieve that desirable glossy, thick consistency.

Cooking the Chicken and Vegetables

1. Prepare the Vegetables: While the chicken is doing its thing in the fridge, take this time to chop all your vegetables. We’re using 1 medium yellow onion, 1 large red bell pepper, and 1 large green bell pepper, all roughly chopped into 1-inch pieces. Again, try to keep the sizes consistent so they cook evenly. If you’re adding optional vegetables like broccoli florets or thinly sliced carrots, prepare those now too. Having all your vegetables prepped and ready in separate bowls (a technique known as mise en place) before you start cooking is going to make the stir-frying process much more efficient and less stressful.
2. Cook the Marinated Chicken: Heat 1 tablespoon of vegetable oil in a large skillet, wok, or deep non-stick pan over medium-high heat. You want the oil to be shimmering but not smoking. Once hot, carefully add about half of your marinated chicken pieces to the pan in a single layer, ensuring not to overcrowd it. Crowding the pan will lower the temperature too quickly and cause the chicken to steam instead of sear, preventing that lovely golden crust. Let the chicken cook undisturbed for 2-3 minutes until it’s beautifully golden brown on one side. Then, toss it and continue cooking for another 2-3 minutes until it’s mostly cooked through and lightly browned on all sides. It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce. Remove the cooked chicken from the pan and set it aside on a plate. Add the remaining 1 tablespoon of oil to the pan and repeat the process with the second batch of chicken until all pieces are cooked and lightly browned. This two-batch approach is key to achieving perfectly seared chicken for your Sweet Chili Chicken Recipe.
3. Sauté the Onions and Bell Peppers: With the cooked chicken removed, if there’s any remaining oil in the pan, you can proceed. If not, add another tiny drizzle. Add the chopped yellow onion to the hot pan and sauté for 2-3 minutes, stirring occasionally, until it starts to soften and become translucent, releasing its sweet aroma. Next, add the chopped red and green bell peppers. Continue to stir-fry for another 3-5 minutes, or until the bell peppers are tender-crisp – we want them cooked but still retaining a slight bite and their vibrant colors. If you’re including other hardier vegetables like carrots, add them along with the onions to give them more time to soften. If you’re adding softer vegetables like broccoli florets, you can add them a minute or two after the bell peppers.
4. Add Aromatics and Optional Vegetables: At this point, if you haven’t added all your aromatics to the sauce directly, or if you want an extra burst of fresh flavor, you can quickly sauté a little more minced garlic and grated ginger (perhaps ½ teaspoon of each) in the center of the pan for about 30 seconds until fragrant, then mix it in with the vegetables. If you’re using tender-crisp vegetables like broccoli florets or snow peas, add them now and stir-fry for another 2-3 minutes until they are bright green and perfectly cooked, yet still slightly firm. This careful timing ensures all your vegetables are cooked to perfection, contributing to the overall texture and freshness of our wonderful Sweet Chili Chicken.

Bringing It All Together: The Sauce and Finish

1. Pour in the Sweet Chili Sauce: Once your vegetables have reached your desired tenderness, give your prepared sweet chili sauce mixture one final quick whisk to ensure everything is well combined, especially if it’s been sitting for a bit. Then, pour the entire contents of the sauce into the pan over the cooked vegetables. Stir gently to combine the sauce with the vegetables. Bring the sauce to a gentle simmer over medium heat. You’ll notice the rich, vibrant aroma immediately filling your kitchen – a sure sign that something delicious is in the making! Let it simmer for just a minute or two, allowing the flavors to meld beautifully.
2. Thicken the Sauce with Slurry: Once the sauce is simmering, give your cornstarch slurry one last vigorous whisk (it tends to settle quickly at the bottom). Slowly pour the activated slurry into the simmering sauce in a thin stream, continuously stirring with a spoon or whisk. As you stir, you’ll observe the sauce magically begin to thicken before your eyes, transforming from a watery liquid to a glossy, luscious consistency that is perfect for coating chicken and vegetables. Continue to stir and simmer for another 1-2 minutes until the sauce has reached your desired thickness. It should be thick enough to generously coat the back of a spoon. If it gets too thick, you can always thin it out with a tablespoon or two of hot water or chicken broth. This perfectly thickened sauce is what truly elevates our Sweet Chili Chicken Recipe.
3. Return the Chicken to the Pan: Now for the triumphant return! Gently add all the previously cooked and reserved chicken pieces back into the pan with the thickened sweet chili sauce and vegetables. Toss everything together carefully, ensuring that every single piece of chicken and every vegetable is thoroughly coated in that gorgeous, glossy sauce. Let it simmer for another 2-3 minutes, stirring occasionally, allowing the chicken to finish cooking through and absorb even more of that incredible flavor from the sauce. This final simmer also warms the chicken back up to serving temperature, ensuring every bite is hot and delicious.
4. Garnish and Serve Immediately: As the grand finale, remove the pan from the heat. If using, sprinkle generously with toasted sesame seeds and chopped green onions (scallions). You can also add some fresh cilantro if you enjoy its bright, herbaceous note. The sesame seeds add a lovely nutty crunch and visual appeal, while the green onions provide a fresh, pungent contrast to the rich sauce. Serve your magnificent Sweet Chili Chicken Recipe immediately over fluffy white rice, brown rice, or your favorite noodles. The combination of savory, sweet, and spicy flavors, along with the tender chicken and crisp-tender vegetables, makes for an incredibly satisfying and flavorful meal that everyone will adore. Enjoy the fruits of your culinary labor!

Conclusion:

And there you have it, friends! We’ve journeyed together through the simple yet profound steps to create what I truly believe will become a staple in your culinary repertoire. This isn’t just another dinner recipe; it’s an invitation to experience a burst of flavors that will awaken your palate and leave you craving more. The balance of sweet, savory, and a delightful kick of heat makes our Sweet Chili Chicken Recipe an absolute triumph in the kitchen.

Why is this particular dish a must-try, you ask? Well, for starters, it defies the common misconception that incredible flavor must come from complex, time-consuming preparations. Our recipe proves that you can achieve restaurant-quality results with minimal fuss, making it perfect for those busy weeknights when you still want to serve something spectacular. The chicken emerges from the pan or oven beautifully caramelized, with a sticky, glistening glaze that clings to every tender piece. Each bite delivers that addictive interplay of tangy sweetness from the chili sauce, contrasted perfectly by the savory chicken and a subtle undercurrent of garlic and ginger. It’s a dish that genuinely pleases everyone, from the pickiest eaters to the most discerning foodies. I promise you, once you taste that first succulent piece, you’ll understand exactly why I’m so enthusiastic about this culinary creation. It’s not just food; it’s a moment of pure, unadulterated joy on a plate, bringing warmth and satisfaction to your dining table with its vibrant flavors and comforting appeal. Its quick preparation doesn’t compromise on depth of taste, making it an ideal choice when you’re short on time but refuse to settle for anything less than delicious. This recipe genuinely delivers on its promise of an unforgettable meal with minimal effort.

Now, let’s talk about making this dish truly your own! While it’s utterly delicious as is, part of the fun of cooking is experimentation and customization. For a classic presentation, I love serving this chicken over a bed of fluffy jasmine rice, allowing the extra sauce to seep into the grains for an explosion of flavor in every spoonful. It also pairs wonderfully with brown rice or even quinoa for a healthier, protein-packed twist. If you’re a noodle lover, toss it with some stir-fried egg noodles or rice vermicelli for a complete and utterly satisfying meal that feels straight out of your favorite takeout spot. To boost your veggie intake and add more texture, consider adding some steamed or stir-fried broccoli florets, crisp bell pepper strips, or tender snap peas right into the pan during the last few minutes of cooking, letting them soak up that glorious, shimmering sauce. For an extra pop of color, fresh aroma, and delicate crunch, a sprinkle of toasted sesame seeds, finely chopped green onions, or fresh cilantro is always a fantastic idea to finish off your masterpiece.

Feeling adventurous? You could easily adapt this Sweet Chili Chicken Recipe to use other proteins, expanding its versatility even further. Imagine the same delectable, sweet and spicy sauce coating crispy tofu cubes for a phenomenal vegetarian delight, or succulent shrimp for a quicker-cooking, seafood-centric option. Thinly sliced pork tenderloin or even delicate white fish fillets could also be transformed beautifully with this versatile glaze, offering different textures and tastes while retaining the signature flavor profile. Don’t be afraid to play with the heat level either – if you like things spicier, a dash more sriracha or a pinch of red chili flakes will do the trick, allowing you to tailor the kick to your personal preference. If you prefer it milder, simply reduce the chili components slightly to create a gentler, more family-friendly flavor. The beauty of this recipe truly lies in its adaptability, inviting you to customize it to suit your family’s unique tastes, dietary needs, or whatever ingredients you happen to have on hand. This truly is a recipe that keeps on giving, offering endless possibilities for delicious, creative meals throughout the week.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this incredible Sweet Chili Chicken Recipe a try this week. It’s a guaranteed crowd-pleaser that will quickly become a cherished part of your meal rotation, bringing smiles and satisfied sighs to your dinner table. Once you’ve experienced the magic, I would absolutely love to hear from you! Please don’t hesitate to share your culinary triumphs, your innovative serving suggestions, or any fun variations you come up with in the comments section below. Your experiences and insights inspire not just me, but our entire cooking community, fostering a wonderful space for shared creativity and delicious discoveries. Let’s celebrate delicious food and shared kitchen adventures together!

Easy Sweet Chili Chicken Recipe: Your New Favorite Meal

This Sweet Chili Chicken recipe offers a culinary masterpiece, perfectly balancing vibrant chili heat with luscious sweetness on tender chicken. Inspired by Southeast Asian traditions, its irresistible appeal lies in the dynamic contrast of perfectly cooked chicken coated in an unforgettable sticky, glossy sauce. Versatile for quick weeknight dinners over rice or elaborate spreads with stir-fried vegetables.

Prep Time
45 Minutes

Cook Time
30 Minutes

Total Time
15 Minutes

Servings
4-6 servings

Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 1/4 tsp black pepper
• 1/2 cup prepared sweet chili sauce
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey or brown sugar
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1-2 tbsp Sriracha or chili garlic sauce (optional)
• 1/2 cup chicken broth or water
• 1 tbsp cornstarch (for slurry)
• 2 tbsp cold water (for slurry)
• 2 tbsp vegetable oil
• 1 medium yellow onion, chopped into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 cup broccoli florets (optional)
• 1 medium carrot, thinly sliced (optional)
• 2 tbsp toasted sesame seeds (optional, for garnish)
• 1/4 cup chopped green onions (optional, for garnish)
• Fresh cilantro, chopped (optional, for garnish)
• Cooked white rice, brown rice, or noodles (for serving)

Instructions

1. Step 1
   Cut 2 lbs chicken into 1-inch pieces and pat dry. In a bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated ginger, 2 minced garlic, 1 tbsp cornstarch, and 1/4 tsp black pepper. Add chicken, toss to coat, and marinate in the fridge for 30 minutes to 2 hours.
2. Step 2
   In another bowl, combine 1/2 cup prepared sweet chili sauce, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey or brown sugar, 1 tbsp grated ginger, 3 minced garlic, 1-2 tbsp Sriracha (optional), and 1/2 cup chicken broth or water. Whisk well.
3. Step 3
   In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Set aside.
4. Step 4
   Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Cook half the chicken until golden brown and mostly cooked through (2-3 minutes per side). Remove chicken and set aside. Repeat with remaining chicken and 1 tbsp oil.
5. Step 5
   In the same pan, sauté 1 chopped yellow onion for 2-3 minutes until soft. Add 1 chopped red bell pepper and 1 chopped green bell pepper; stir-fry 3-5 minutes until tender-crisp. Add optional vegetables like broccoli or carrots, and cook until desired tenderness.
6. Step 6
   Pour the prepared sweet chili sauce over the vegetables. Bring to a simmer. Whisk the cornstarch slurry again, then slowly pour into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
7. Step 7
   Return the cooked chicken to the pan. Toss to coat everything in the sauce and simmer for 2-3 minutes to heat through. Garnish with toasted sesame seeds, green onions, and cilantro (optional). Serve immediately over rice or noodles.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.