Description
A delicious dish that combines sweet and spicy flavors with tender chicken, perfect for quick dinners or impressing guests.
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 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
- 1 tablespoon sesame seeds
- Rice or noodles for serving
Instructions
- Cut the chicken into bite-sized pieces. In a bowl, whisk together the sweet chili sauce, soy sauce, garlic, and ginger. Add the chicken to this mixture and marinate for 30 minutes to 2 hours.
- Place the cornstarch in a shallow dish and season lightly with salt and pepper. Remove the chicken from the marinade and coat each piece in the cornstarch.
- Heat vegetable oil in a large skillet over medium-high heat. Cook the coated chicken in batches for 4-5 minutes per side until golden and cooked through. Transfer the chicken to a plate lined with paper towels.
- In the same skillet, simmer the remaining marinade until it thickens into a glaze. Return the chicken to the pan and toss to coat. Cook for another 2-3 minutes.
- Garnish the dish with sliced green onions and sesame seeds. Serve with rice or noodles on the side.
Notes
For extra flavor, let the chicken marinate for the full 2 hours. Adjust the sweetness by adding more or less sweet chili sauce as per your taste. For a crunchier texture, fry the chicken in small batches.