Go Back
–+ servings
Close up square image of chicken on rice with chiles and green onions.
Print Recipe

Sweet Chili Chicken

This Sweet Chili Chicken is tender but slightly crispy, with sweet and spicy flavors. Serve over rice and have the perfect dinner recipe.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Chicken, Main Course
Cuisine: American
Servings: 2
Calories: 769kcal
Author: Tornadough Alli

Ingredients

Sauce:

  • ½ cup + 1 Tablespoon water divided
  • 1 Tablespoon cornstarch
  • ¼ cup Thai sweet chili sauce
  • 4 cloves garlic minced
  • 2 Tablespoons honey
  • 2 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • ½ Tablespoon red pepper flakes
  • 2 teaspoons ginger grated
  • 1 teaspoon oyster sauce
  • ½ teaspoon paprika

Chicken:

  • 1 pound chicken boneless skinless, cut into cubes
  • ½ cup cornstarch
  • ½ teaspoon paprika
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 3 tablespoons avocado oil
  • ⅓ cup sliced green onions
  • 6-10 chili peppers optional

Instructions

  • In a small bowl add 1 Tablespoon of water and 1 Tablespoon of cornstarch. Mix to make a slurry and set aside.
  • To a small bowl add the Thai sweet chili sauce, minced garlic, honey, soy sauce, rice vinegar, red pepper flakes, grated ginger, oyster sauce, and paprika.
  • Mix until the sauce has combined. Set aside.
  • To a medium bowl, add the chicken, ½ cup cornstarch, paprika, salt, black pepper, garlic powder, and onion powder. Mix until the chicken is fully coated.
  • In a skillet over medium-high heat add the oil and allow it to get hot, roughly 2-3 minutes.
  • Add the chicken to the skillet, cook for 4 to 7 minutes or until the juices run clear and internal temperature is 165 degrees F.
  • To the skillet add the sweet chili sauce mixture and cornstarch slurry.
  • Stir for 30 seconds to 1 minute or until the sauce is thick and the chicken is fully coated in the sauce.
  • Then add the chili peppers to the skillet, if desired.
  • Mix until coated in the sauce, serve and enjoy.

Notes

  1. Rice is not calculated in the nutritional value.
  2. We love serving this over rice or noodles.
  3. You can air fry or bake your chicken to make it crispier.
  4. DO NOT skip the slurry, this will ensure the thickness of the sauce.
  5. You can use ground ginger in place of fresh, see above on how to do that.
  6. We do not recommend freezing this recipe.
  7. This can be served with so many dishes to make it a larger meal, see above for some ideas.
  8. If you do not want to use avocado oil, you can use any of your favorite cooking oils.
  9. You can easily double this recipe to serve a larger crowd.
  10. Make sure your chicken is cooked to an internal temperature of 165 degrees F.

Nutrition

Calories: 769kcal | Carbohydrates: 74g | Protein: 52g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 159mg | Sodium: 1918mg | Potassium: 750mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1769IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 4mg