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Glossy sweet chili chicken glazed in a sticky homemade sauce, served over white rice and topped with sesame seeds and chopped green onions for a flavorful, mouthwatering dinner bowl.

Sweet Chili Chicken

Easy homemade takeout-style chicken ready in 30 minutes using Thai sweet chili sauce, fresh aromatics, and a sticky Asian glaze.
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Course: Dinner, Main Course
Cuisine: Asian, Thai-inspired
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 385kcal
Cost: 11.00

Equipment

  • Large skillet or wok (For proper browning and glazing)
  • Sharp knife (For uniform chicken cutting)
  • Small whisk (For smooth glaze preparation)
  • Wooden spoon (For tossing chicken with glaze)
  • Cutting board (For safe chicken preparation)

Ingredients

  • 2 lbs boneless chicken thighs - Cut into bite-sized pieces
  • 2 tablespoons vegetable oil - For cooking chicken
  • 1 teaspoon garlic powder - For seasoning chicken
  • 1 teaspoon onion powder - Adds savory depth
  • ½ teaspoon salt - To taste
  • ¼ teaspoon black pepper - For seasoning
  • ½ cup Thai sweet chili sauce - Main glaze component
  • 3 tablespoons soy sauce - Adds umami depth
  • 2 tablespoons rice vinegar - For tang and brightness
  • 3 cloves garlic - Minced fresh
  • 1 tablespoon fresh ginger - Grated for authentic flavor
  • 1 tablespoon honey - Natural sweetener
  • 1 teaspoon sesame oil - Adds nutty aroma
  • ¼ teaspoon red pepper flakes - Optional heat
  • 3 pieces green onions - Chopped for garnish
  • 1 tablespoon sesame seeds - For garnish
  • 4 cups cooked rice - For serving

Instructions 

  • Cut chicken into pieces, season with garlic powder, onion powder, salt and pepper
  • Let seasoned chicken sit 10 minutes to absorb flavors
  • Whisk together sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, honey, sesame oil
  • Heat oil in large skillet over medium-high heat
  • Brown chicken pieces in single layer 4-5 minutes per side until golden
  • Transfer cooked chicken from pan and set aside briefly
  • Return chicken to pan, pour glaze over and toss to coat
  • Cook 2-3 minutes until glaze is sticky and glossy
  • Garnish with green onions and sesame seeds, serve over rice

Notes

You can adjust the spice level by increasing or decreasing the red pepper flakes. For extra flavor, add a splash of lime juice before serving.

Nutrition

Serving: 150g | Calories: 385kcal (19%) | Carbohydrates: 32g (11%) | Protein: 28g (56%) | Fat: 16g (25%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 95mg (32%) | Sodium: 765mg (33%) | Potassium: 385mg (11%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 185IU (4%) | Vitamin C: 3mg (4%) | Calcium: 45mg (5%) | Iron: 1.8mg (10%)