Description
Sweet Chili Chicken has tender chicken quickly browned and coated in a savory, spicy sauce. Choose the spice level with the amount of dried red pepper used in this dish. This quick stir fry is perfect for busy weeknight dinner and is ready under 30 minutes.
Ingredients
Units
Scale
Sweet Chili Sauce
- 1/4 cup rice vinegar or white vinegar
- 1/4 cup water
- 1/4 cup granulated sugar or sugar substitute
- 2 teaspoon garlic paste or powder
- 1/4 cup soy sauce
- 1/2 teaspoon up to 1 teaspoon dried red chili flakes
- 2-3 teaspoons cornstarch
- 1 1/2 pounds boneless chicken breast, sliced into 2 inch long strips
- 2 tablespoon vegetable oil
Optional vegetables for stir fry:
- 1 small head of broccoli, cut into small florets
- 1/2 cup grated carrot
- 1/4 cup roasted red pepper, chopped
- chopped scallions, optional
Instructions
- Make the sauce by combining all sauce ingredients into a cup or bowl and stir well, pressing out any lumps from the cornstarch. Pour into a medium saucepan, bring to a simmer and cook for 2-3 minutes until thickened.
- Heat oil in large skillet and cook the chicken strips for 3-4 minutes until lightly browned.
- Add sauce to skillet and stir to coat chicken, simmer for another 1-2 minutes.
- 4. If using vegetables, remove chicken and sauce to a large bowl, add another tablespoon oil, while you cook the veggies until crisp-tender.
- Add chicken and sauce back to skillet, stir and heat on low for 1-2 minutes.
- Top with chopped scallion if desired.
Notes
*FYI- Grocery store bottles of sweet chili sauce has red food coloring in the ingredients. This sauce is a natural, homemade version.
- Taste the stir fry sauce before adding it to the pan. Add more sugar, vinegar or soy sauce to taste.
- If your skillet or wok is not large enough for the chicken to cook in a single layer, then cook it in batches.
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until hot. Or reheat in a skillet with a few tablespoons broth or water on low-medium heat until hot.
- Freeze for up to 3 months. Defrost overnight in the refrigerator and reheat as above.
Nutrition
- Serving Size: 1
- Calories: 239
- Sugar: 1.69g
- Sodium: 411mg
- Fat: 9.2g
- Carbohydrates: 5.6g
- Fiber: 1g
- Protein: 32.3g
- Cholesterol: 99mg