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- 4 boneless, skinless chicken breasts - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 tablespoon sesame oil - 1 tablespoon olive oil - Salt and pepper to taste - Green onions, sliced for garnish - Sesame seeds for garnish You need four chicken breasts for this dish. Each breast should be boneless and skinless. Measure half a cup of sweet chili sauce and two tablespoons of soy sauce. You'll also need one tablespoon of grated ginger and two cloves of minced garlic. For the veggies, slice one red bell pepper and use one cup of broccoli florets. To cook, have one tablespoon of sesame oil and one tablespoon of olive oil ready. Finally, add salt and pepper to taste, along with green onions and sesame seeds for garnish. If you can't find sweet chili sauce, try using a mix of honey and hot sauce. You can swap soy sauce for tamari if you need a gluten-free option. Fresh ginger can be replaced with ground ginger, but use less. If you don’t have broccoli, use snap peas or green beans instead. For oils, you can use any cooking oil you like, such as canola oil. {{ingredient_image_1}} To start, gather your ingredients. You need sweet chili sauce, soy sauce, ginger, garlic, salt, and pepper. In a bowl, mix the sweet chili sauce, soy sauce, grated ginger, minced garlic, salt, and pepper. This mix makes the chicken tasty. Add the chicken breasts and coat them well. Cover the bowl and let it sit for at least 30 minutes. For even more flavor, marinate for up to 2 hours in the fridge. Next, heat a large skillet or wok over medium-high heat. Add sesame oil and olive oil. When the oil is hot, add the marinated chicken breasts. Sear each side for 5-7 minutes. You want the chicken to be golden brown and fully cooked. Use a thermometer to check. The inside must reach 165°F (75°C). Once cooked, take the chicken out and place it on a plate. Now it is time for the vegetables. In the same skillet, add sliced red bell pepper and broccoli florets. Stir-fry them for about 3-4 minutes. You want the veggies to stay bright and tender-crisp. This step adds crunch and color to your dish. After the vegetables are ready, return the chicken to the skillet. Pour any leftover marinade over the chicken and veggies. Heat everything together for 2-3 minutes. Stir gently to combine all the flavors. Once heated, remove the skillet from the heat. Serve the chicken and vegetables on a plate. Top with sliced green onions and sesame seeds for a nice finish. Marinating is key to great flavor. Use the sweet chili sauce, soy sauce, ginger, and garlic. Mix these in a bowl. Coat the chicken well. Let it sit for 30 minutes. For best taste, marinate it for up to 2 hours. This allows the chicken to soak in all the yummy flavors. For tender chicken, use medium-high heat when cooking. Start with hot oil before adding the chicken. Sear each side for 5-7 minutes. This helps lock in juices. Always check the internal temperature. It should reach 165°F or 75°C to be safe. Let the chicken rest for a few minutes before slicing. This keeps it juicy. Serve your Sweet Chili Chicken over jasmine rice or quinoa. This adds a nice base. You can also add a few lime wedges for a fresh touch. Pair it with a simple salad or steamed veggies for balance. Garnish with green onions and sesame seeds for a pop of color and flavor. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours, or overnight if possible, to enhance the depth of flavor. Perfect Searing: Ensure your skillet is hot enough before adding the chicken; this helps achieve that golden-brown crust. Vegetable Crunch: Stir-fry the vegetables until just tender to maintain a vibrant color and crisp texture. Garnish for Appeal: Don't skip the green onions and sesame seeds; they add not only flavor but also visual appeal to the dish. {{image_2}} You can add colorful veggies to the sweet chili chicken for extra flavor. I like using red bell pepper and broccoli. These veggies cook fast and stay crunchy. They also soak up the sweet sauce. You can add other veggies, too, like snap peas or carrots. Just make sure to cut them small. This way, they cook evenly and keep their bright colors. If you love heat, add some spice to your sweet chili chicken. Try adding red pepper flakes or a dash of hot sauce. You can mix a tablespoon of sriracha into the marinade. This gives the dish a nice kick. Adjust the heat to your taste. You can always start with a little and add more. The goal is to enjoy the balance of sweet and spicy. Want a meat-free option? You can easily swap chicken for tofu or tempeh. Use firm tofu for the best texture. Marinate it just like the chicken for full flavor. Cook it until it's golden brown. You can also use cauliflower as a substitute. Cut it into florets and stir-fry it in the same way. Both options taste great with the sweet chili sauce. After dinner, let your Sweet Chili Chicken cool. Place leftovers in an airtight container. This keeps the chicken fresh. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing. To reheat, you can use the microwave or the stovetop. For the microwave, place the chicken on a microwave-safe plate. Heat it in 30-second intervals until warm. For the stovetop, add the chicken to a skillet over medium heat. Stir it gently until heated through. This keeps the chicken juicy and tasty. To freeze, wrap each piece of chicken tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your Sweet Chili Chicken anytime! Sweet chili chicken is a tasty dish made with marinated chicken. It features sweet chili sauce, soy sauce, and fresh ginger. The chicken cooks up tender and juicy, with a nice glaze. You can add colorful veggies like bell pepper and broccoli for extra crunch. You can marinate the chicken for at least 30 minutes. For more flavor, let it sit for up to 2 hours in the fridge. This time allows the chicken to soak up all the tasty sauce. Sweet chili chicken pairs well with jasmine rice or quinoa. You can also serve it with a side salad or steamed vegetables. Lime wedges add a nice zesty touch to the meal. Sweet chili chicken is not very spicy. It has a sweet flavor with a hint of heat. If you like more spice, you can add chili flakes or hot sauce to the marinade. Yes, you can make sweet chili chicken in an air fryer. Cook the marinated chicken at 375°F for about 12-15 minutes. Make sure to flip it halfway through for even cooking. To serve more people, simply double the ingredients. Use 8 chicken breasts and adjust the sauces accordingly. This way, everyone gets a tasty plate of sweet chili chicken! In this post, we explored making delicious Sweet Chili Chicken. We covered key ingredients, measurement details, and tasty substitutes. You learned easy steps for marinating, cooking, and stir-frying. Helpful tips can boost your flavor and serve tender chicken. We also discussed fun variations and provided storage info. Now, you can create this dish your way. Enjoy fresh meals or store leftovers for later. Sweet Chili Chicken is versatile. Share it with friends, and make every meal special!

Sweet Chili Chicken Delight

A delicious and flavorful dish featuring marinated chicken breasts cooked with vibrant vegetables in a sweet chili sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 0.5 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 piece red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish green onions, sliced
  • for garnish sesame seeds

Instructions
 

  • Start by marinating the chicken breasts. In a bowl, combine the sweet chili sauce, soy sauce, grated ginger, minced garlic, salt, and pepper. Add the chicken and coat well. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
  • Preheat a large skillet or wok over medium-high heat. Add the sesame oil and olive oil.
  • Once the oil is hot, add the marinated chicken breasts to the skillet. Sear each side for about 5-7 minutes or until golden brown and fully cooked through (internal temperature should reach 165°F or 75°C).
  • Remove the chicken from the skillet and set aside on a plate. Using the same skillet, add the sliced red bell pepper and broccoli florets. Stir-fry for about 3-4 minutes until the vegetables are bright and tender-crisp.
  • Return the chicken to the skillet with the vegetables, and pour any remaining marinade over the top. Allow everything to heat through for another 2-3 minutes, stirring gently to combine.
  • Once heated, remove from heat and plate the chicken and vegetable mixture.
  • Sprinkle sliced green onions and sesame seeds over the top for garnish before serving.

Notes

Serve over a bed of steamed jasmine rice or quinoa, and add lime wedges for a zesty kick.
Keyword chicken, stir fry, sweet chili