Sweet Chili Chicken
A delightful dish with tender chicken marinated in sweet and spicy sauce, stir-fried with fresh vegetables for a quick weeknight meal or an impressive dish for guests.
Ingredients
For the Marinade
- 1 cup sweet chili sauce Provides sweetness and flavor
- 2 tablespoons soy sauce Adds depth and umami
- 2 tablespoons fish sauce Enhances flavor
- 1 tablespoon lime juice Adds acidity
- 1 tablespoon honey Adjust sweetness as needed
- 4 cloves garlic, minced For flavor
- 1 tablespoon fresh ginger, grated For flavor
For Cooking
- 500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Main protein
- 2 tablespoons vegetable oil For frying
- 1 red bell pepper, thinly sliced red bell pepper Provides color and crunch
- 1 green bell pepper, thinly sliced green bell pepper Provides color and crunch
- 1 small onion, thinly sliced Adds flavor
- 1 tablespoon cornstarch mixed with 2 tablespoons water Optional for thickening sauce
Instructions
Preparation
- In a large bowl, combine the sweet chili sauce, soy sauce, fish sauce, lime juice, honey, minced garlic, and grated ginger. Mix until well blended.
- Add the bite-sized chicken pieces, ensuring they are fully coated with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
Cooking
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Carefully add the marinated chicken pieces and cook for about 8-10 minutes, stirring occasionally until golden brown and cooked through.
- Remove chicken from skillet and set it aside on a plate.
- In the same skillet, add the sliced red and green bell peppers along with the onion. Stir-fry for approximately 3-4 minutes until softened but still crisp.
- Return the cooked chicken to the skillet. If using, add the cornstarch mixture and stir well to combine. Cook for an additional 2-3 minutes until everything is warmed through and sauce thickens.
- Remove from heat and garnish with fresh cilantro leaves.
Notes
For an extra kick, consider adding red pepper flakes or fresh chilies. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To enhance flavor, marinate longer or overnight if time permits.