Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
- Optional garnish: sliced green onions, sesame seeds
Instructions
- Start by cleaning and cutting the chicken into uniform pieces. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic until fragrant, about 30 seconds.
- Add sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Stir and simmer gently.
- Return chicken to the skillet, tossing to coat with the sauce.
- If a thicker glaze is desired, stir in the cornstarch-water mixture and cook for 2 minutes until the sauce thickens.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- You can use tofu, shrimp, or beef instead of chicken for variety.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in microwave or skillet, adding a splash of water or sauce to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if using tamari)
Nutrition
- Serving Size: 1 cup
- Calories: 310 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg