Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey (optional)
- 1/2 teaspoon red pepper flakes (optional)
- Green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden and crispy, about 5-7 minutes.
- Meanwhile, in a small bowl, mix sweet chili sauce, soy sauce, rice vinegar, honey, and red pepper flakes.
- Once chicken is cooked, pour the sauce over the chicken in the skillet. Toss to coat evenly and cook for another 2-3 minutes until heated through.
- Garnish with sliced green onions and sesame seeds. Serve immediately with rice or steamed vegetables.
Notes
- Adjust spice level by adding more or less red pepper flakes.
- You can bake the chicken at 400°F (200°C) for 15-20 minutes for a less oily version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Gluten-free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380 Kcal
- Sugar: 14g
- Sodium: 1020mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg