Ingredients
1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup sweet chili sauce
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons vegetable oil
1/4 cup cornstarch
Salt and pepper, to taste
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Rice or noodles, for serving
Instructions
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In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces and marinate for at least 30 minutes.
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In a separate bowl, season cornstarch with salt and pepper. Coat the marinated chicken pieces in the seasoned cornstarch.
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Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches, cooking for about 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet and drain on paper towels if needed.
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In the same skillet, pour in the remaining marinade and simmer for 2-3 minutes until thickened slightly.
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Return the chicken to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes to glaze the chicken.
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Garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles.
Notes
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Extra Heat: Add chopped chili pepper or a dash of sriracha for more spice.
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Vegetarian Option: Substitute chicken with tofu or cauliflower for a plant-based option.
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Sticky Chicken Wings: Use the same marinade and method for sticky, finger-licking chicken wings.
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Add Veggies: Add bell peppers, snap peas, or broccoli for a complete stir-fry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Chicken, Stir-fry
- Method: Pan-frying, Stir-fry
- Cuisine: Asian-inspired
- Diet: Gluten Free
