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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 The chicken breasts are the star of this dish. I love using boneless, skinless chicken because it cooks quickly and stays juicy. The sweet chili sauce gives the chicken a lovely glaze, making it shine. For the marinade, I mix sweet chili sauce with soy sauce, ginger, and garlic. This mix brings out great flavors in the chicken. I recommend marinating the chicken for at least thirty minutes. For the best taste, let it sit for up to two hours in the fridge. Next, I add vibrant vegetables. The red bell pepper adds crunch and color, while broccoli brings health benefits. Both veggies cook quickly, keeping their bright look. To cook the chicken, I heat sesame oil and olive oil in the pan. These oils add a rich flavor. Salt and pepper help enhance the taste, too. For the garnish, I like to sprinkle green onions and sesame seeds on top. They add a nice touch to the final plate. Plus, they give a little extra flavor. This dish is simple to make and full of fresh ingredients. You can easily adjust the vegetables or sauces based on what you have. {{ingredient_image_2}} First, mix the marinade in a large bowl. Add these ingredients: - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - A pinch of salt and pepper Stir well until everything combines. Next, place the chicken breasts into the marinade. Make sure they get fully covered. Let them sit for at least 30 minutes. For the best taste, refrigerate them for up to 2 hours. Now, it’s time to cook. Preheat a large pan or wok over medium to high heat. Add 1 tablespoon of sesame oil and 1 tablespoon of olive oil to the hot pan. Wait until the oil shimmers. Once the oil is hot, add the marinated chicken breasts. Cook each side for about 5 to 7 minutes. You want them to be golden brown and cooked through. The inside should reach 75°C (165°F). After cooking the chicken, take it out and place it on a plate. In the same pan, add the sliced red bell pepper and 1 cup of broccoli florets. Stir-fry these for about 3 to 4 minutes. You want them to be bright and tender-crisp. When the vegetables are done, return the chicken to the pan. Pour the remaining marinade over everything. Heat for another 2 to 3 minutes. Stir gently to mix all the flavors. Now, your Sweet Chili Chicken is ready to serve! To get the best flavor, adjust the sweetness and spiciness of your sauce. If you want more heat, add some red pepper flakes or a dash of hot sauce. For extra sweetness, use honey or brown sugar. I enjoy adding herbs to enhance the taste too. Try fresh cilantro or basil for a fresh twist. These herbs brighten the dish and add depth. I recommend pan-frying for a quick meal, but a wok works well too. A wok gives you high heat and even cooking. Use it if you're cooking for a crowd. To ensure even cooking, cut your chicken into uniform pieces. This way, they all cook at the same rate. Always check that the chicken reaches 165°F. Garnishing makes your dish pop. I suggest topping your Sweet Chili Chicken with sliced green onions and sesame seeds. These add color and crunch. For serving, place the chicken on a bed of jasmine rice or quinoa. This not only adds flavor but also makes the dish look great. Add lime wedges on the side for a zesty touch. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but if time permits, aim for 2 hours to fully absorb the flavors. Check for Doneness: Ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption. Use a meat thermometer for accuracy. Veggie Crunch: To retain the vibrant color and crunch of your vegetables, stir-fry them just until tender, about 3-4 minutes. Serving Suggestion: Serve the dish over steamed jasmine rice or quinoa, and add lime wedges for a refreshing kick that complements the sweetness of the chili sauce. {{image_4}} You can switch up the protein in this dish. Shrimp works great with sweet chili sauce. Just cook it for 3-4 minutes until pink. Tofu is another good option. Use firm tofu and cube it. Sear it until golden for a nice texture. You can also try different cuts of chicken. Thighs add more flavor and stay juicy. Drumsticks and wings are fun and easy, too. Want to make the sauce at home? Mix sugar, vinegar, and chili flakes. You can customize the flavor to your liking. Add fresh lime juice for a zing. Or mix in garlic for more depth. You can even use store-bought sauce. Just check the label for quality and taste. You can add more veggies for color and crunch. Snap peas and carrots work well. Zucchini and mushrooms are tasty choices, too. Seasonal veggies are fresh and fun. In summer, use bell peppers or corn. In fall, add squash or Brussels sprouts. This way, you can make the dish your own. To keep your Sweet Chili Chicken fresh, store it properly in the fridge. Use an airtight container to seal in flavor. Place the chicken in the fridge within two hours of cooking. This helps prevent bacteria growth. Leftovers can last for about 3 to 4 days. Make sure to check for any off smells before eating. If you want to save some for later, freezing is a great option. Allow the chicken to cool completely before freezing. Then, place it in a freezer-safe bag or container. Squeeze out as much air as possible to avoid freezer burn. Cooked Sweet Chili Chicken can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) until warm. You can also use a microwave for quicker reheating. Just be careful not to overcook it. Enjoy your meal! To add more heat, use extra chili sauce. You can also add red pepper flakes. For more spice, mix in fresh chopped chili peppers. Adjust the amount to fit your taste. Taste as you go to find your sweet spot. Yes, you can use frozen chicken. Thaw the chicken in the fridge overnight. If you need to hurry, use the microwave's defrost setting. After thawing, follow the recipe as usual. Make sure the chicken cooks to a safe internal temperature of 165°F. Sweet Chili Chicken pairs well with jasmine rice or quinoa. You can also serve it with a fresh salad. Try adding steamed broccoli or snap peas for color. For a complete meal, add sliced cucumbers and lime on the side. Enjoy your meal with a refreshing drink like iced tea! In this post, we covered how to make sweet chili chicken from start to finish. You learned about the main ingredients like chicken, vegetables, and sauces. I shared tips for marinating, cooking, and adding vegetables to get the best flavor. You also discovered variations with different proteins and sauces. Remember, achieving a great meal means balancing flavors and textures. Use fresh ingredients to make the dish shine. With these tips, you can create a delicious sweet chili chicken. Enjoy cooking and make it your own!

Sweet Chili Chicken Delight

A delicious and flavorful chicken dish marinated in sweet chili sauce, served with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 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
  • to taste green onions, sliced for garnish
  • to taste sesame seeds for garnish

Instructions
 

  • Begin by marinating the chicken breasts. In a large bowl, combine the sweet chili sauce, soy sauce, grated ginger, minced garlic, and a pinch of salt and pepper. Add the chicken breasts and ensure they are evenly coated. Let the chicken marinate for at least 30 minutes, ideally up to 2 hours in the refrigerator to intensify the flavors.
  • Heat a large pan or wok over medium-high heat. Add the sesame oil and olive oil, and wait until it is hot.
  • Once the oil is hot, add the marinated chicken breasts to the pan. Sear each side for about 5-7 minutes until golden brown and cooked through (the internal temperature should reach 75°C).
  • Remove the chicken from the pan and place it on a plate. In the same pan, add the sliced red bell pepper and broccoli florets. Stir-fry the vegetables for about 3-4 minutes until they are bright and tender-crisp.
  • Return the chicken to the pan with the vegetables and pour the remaining marinade over everything. Let it warm through for another 2-3 minutes, stirring gently to combine the ingredients well.
  • Remove the pan from heat and plate the chicken and vegetable mixture.
  • Before serving, sprinkle sliced green onions and sesame seeds over the dish for garnish.

Notes

Serve on a bed of steamed jasmine rice or quinoa, with lime wedges for an extra zesty kick.
Keyword chicken, stir-fry, sweet chili