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Whenever I want something that feels easy but a bit special, I make this Sweet Chili Chicken. You get juicy chicken smothered in a sticky tangy sauce, plus broccoli and bell peppers tossed in. Perfect for those nights you’re in a rush or when friends suddenly show up.
This came about after a long shift when I wanted something cozy and quick. Now, my family asks for it all the time when they’re in the mood for some homemade takeout vibes.
Tasty Ingredients
- Green onions: Chop these for a pop of freshness across the top. The crunch is best with firm stalks and bright greens.
- Sesame seeds: Quick toast for bigger flavor, these boost the nutty finish. Sprinkle them just before serving for the best crunch.
- Salt and pepper: Dash to taste for that finishing touch. Sea salt and cracked black pepper bring out all the flavors.
- Broccoli florets: Packed with vitamins and a nice earthy bite. Pick bright, tightly packed heads.
- Bell pepper: Crisp, colorful, and a little sweet. Look for the firmest ones with shiny skin.
- Ginger: Grate fresh root for a kick of warmth. You’ll notice the difference in aroma and taste.
- Minced garlic: Use fresh for that punchy fragrance. Heavy, tight cloves are best — skip anything sprouting.
- Olive oil: It keeps everything juicy and helps veggies cook just right. Extra virgin has a fuller flavor.
- Cornstarch: This makes your sauce thick so it really clings. Check your box for freshness.
- Soy sauce: Adds that deep salty taste. Try low sodium if you’re watching the salt.
- Sweet chili sauce: It does the heavy lifting for the sweet and spicy finish. The best kinds have real chili flakes and no fake colors.
- Chicken breast: Nice and lean, soaks up every bit of sauce. Choose free range or organic if you can.
Easy Steps
- Top It Off:
- Sprinkle green onions and toasted sesame seeds over everything once you turn off the heat. They look awesome and really freshen things up. Serve right away while it's steamy.
- All Together Now:
- Put the cooked chicken and any juices back in the pan with your veggies. Pour over leftover marinade. Stir gently and let it simmer for a couple more minutes till glossy and thick.
- Sizzle Up the Veggies:
- Drop garlic and ginger into your pan. Stir around on medium till they smell super fragrant. Toss in broccoli and bell peppers. Stir for 5-7 minutes, letting them soften and get a bit seared.
- Get Chicken Golden:
- Heat up olive oil in your big skillet, medium-high flame. Once it’s shimmering, not smoking, spread the chicken in a single layer. Cook for 7-10 minutes, flipping to get all sides golden. Move chicken to a plate for a minute.
- Soak the Chicken:
- In a bowl, blend sweet chili sauce, soy sauce, and cornstarch. Throw in the chicken pieces and toss till every piece is covered. Let that sit about 15 minutes so the flavors get in there nicely.
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Good Things to Know
- Chicken packs in protein, and veggies bring loads of vitamins
- Save time by prepping the sauce ahead
- Simple swaps let you make it work for gluten-free needs
Pairing sweet chili sauce with plenty of ginger is what really makes this dish for me. It’s bright and bold, and always reminds me of family parties where this disappeared fast.
Keeping Leftovers
Stick any extras in a sealed container once cooled and stash in the fridge—safe for about three days. To heat, use a skillet on low and throw in a splash of water if the sauce’s gotten too thick. You can freeze it too, just know the veggies might get a little soft after thawing.
Swaps and Options
Sub in boneless chicken thighs if you like more richness, or tofu for a plant-based spin. Out of broccoli? Try snap peas or slim carrot slices instead. No soy sauce? Tamari is great for folks skipping gluten.
Fresh Ways to Serve
Dollop the chicken mix over a bowl of hot jasmine rice or toss it with noodles. Crunchy cucumber on the side is awesome, or even a simple salad. Or, go lighter and stuff it into lettuce cups.
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Food Background
This dish takes inspiration from Asian takeout favorites with its sweet-spicy combo, but it’s a chill, no-fuss meal at home. Sweet chili and zingy ginger are a hit in Thai and Chinese kitchens, even if this version is more of a fun mash-up than truly traditional. Still, it brings loads of those crowd-pleasing flavors to your table.
Common Recipe Questions
- → Is it okay to swap in chicken thighs instead of breast?
Absolutely. Chicken thighs turn out extra juicy and taste awesome here. Just give them a little more time to cook as needed.
- → Will this be super spicy?
Nope, the sweet chili brings a gentle heat. Want to crank it up or tone it down? Use more or less sauce, or toss in some chili flakes.
- → Can I switch out the veggies?
Definitely—try carrots, snap peas, or zucchini if you like, or just use whatever veggies you’ve got handy.
- → Is it possible to prep this early?
For sure. Mix up the marinade and chop the veggies ahead. Keep the chicken and veggies separate until you’re ready to heat and finish the dish.
- → How should I serve this?
Scoop it over plain rice, jasmine rice, or even some noodles to soak up all the tasty sauce.
- → What should I do for gluten free?
Swap in tamari or gluten-free soy sauce. Always double-check your chili sauce to make sure it’s safe.