Sweet Chili Chicken
A delightful dish that combines sweet and spicy flavors, perfect for family gatherings and comforting dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Thighs can be substituted for a juicier result.
- 1/2 cup sweet chili sauce Choose store-bought or homemade.
- 2 tablespoons soy sauce For gluten-free option, use tamari.
- 2 cloves garlic, minced Enhances the aromatic profile.
- 1 tablespoon ginger, grated Adds warmth and zing.
- 1 tablespoon olive oil For cooking.
- to taste green onions, for garnish Adds freshness.
Instructions
Preparation
- Rinse and pat dry the chicken breasts. If thick, consider flattening for even cooking.
- In a bowl, mix sweet chili sauce, soy sauce, minced garlic, and grated ginger. Add chicken, cover, and marinate for at least 10 minutes.
Cooking
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the marinated chicken to the skillet, reserving excess marinade. Cook for about 5 minutes on one side until golden brown.
- Flip the chicken over and pour in the reserved marinade. Cook for another 7-10 minutes or until the chicken is cooked through (internal temperature reaches 165°F).
- Remove from heat, let rest for a couple of minutes, and garnish with sliced green onions.
Notes
For added spice, include red pepper flakes in the marinade. You can also add veggies like bell peppers or broccoli for a nutritious touch. Sweeten further with honey if desired. Leftovers keep well in an airtight container for up to 3 days; reheat in a skillet or microwave. It also freezes for up to 3 months.