Sticky Sweet Chili Chicken (Printable)

Golden chicken thighs tossed in a thick, sticky sweet chili glaze with ginger and garlic. Quick 40-minute meal perfect over rice.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 2 tablespoons vegetable oil

→ Sweet Chili Sauce

06 - 1/2 cup sweet chili sauce
07 - 2 tablespoons soy sauce
08 - 2 tablespoons honey
09 - 1 tablespoon rice vinegar
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1/4 teaspoon crushed red pepper flakes

→ Garnishes

13 - 2 green onions, thinly sliced
14 - 1 tablespoon sesame seeds

# How to Make It:

01 - Toss chicken pieces with cornstarch, salt, and pepper in a bowl until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove chicken and set aside.
03 - In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
04 - Add sweet chili sauce, soy sauce, honey, rice vinegar, and red pepper flakes. Stir to combine and bring to a simmer.
05 - Return the cooked chicken to the skillet. Toss to coat in the sauce and simmer for 2–3 minutes, until sauce thickens and becomes sticky.
06 - Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or with stir-fried vegetables.

# Expert Advice:

01 -
  • You can get dinner on the table in under 40 minutes without sacrificing that restaurant quality shine and flavor
  • The sauce becomes perfectly sticky and clings to every piece of chicken, so each bite is coated in sweet spicy goodness
02 -
  • Do not crowd the pan when cooking the chicken or it will steam instead of sear, work in batches if needed
  • The sauce thickens quickly as it cools, so remove from heat while it still looks slightly looser than you want
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Have all your sauce ingredients measured before you start cooking, everything moves fast once the heat is on

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