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If you want something quick but still a bit fancy for dinner, this Sweet Chili Chicken always does the trick. Juicy chicken mixes with bright bell peppers and crisp broccoli, all covered in a tangy sticky glaze. It’s perfect for nights when you’re short on time or friends pop by out of nowhere.
This first came together on one of those nights when work just wiped me out. I needed something cozy that I didn’t have to fuss over. Now my family can’t stop asking for it, especially when we’re craving that takeout taste but don’t want to go out.
Tasty Ingredients
- Green onions: Chopped up and thrown on top for a fresh hit. Look for bunches with perky green tips and no wilting.
- Sesame seeds: Toast lightly for rich aroma and a nutty finish. They add a bit of crunch too.
- Salt and pepper: Choose sea salt and freshly cracked pepper if you can. These help you boost all the other flavors.
- Broccoli florets: Go for firm, deep green ones. They add nutrition and a bit of earthiness.
- Bell pepper: Look for a bright, crisp one with no sunken bits. Adds color and crunch.
- Ginger: Fresh is where it’s at. Grate some in for a warm, zesty note.
- Minced garlic: Grab solid, heavy cloves without any green sprouting. Fresh garlic will give you the punchiest aroma.
- Olive oil: Extra virgin brings more taste. Keeps the chicken tender and helps veggies sizzle up just right.
- Cornstarch: Makes your sauce stick to every bite. Check your container’s date so it thickens things up the way you want.
- Soy sauce: Gives everything rich, savory depth. Low sodium works well if you’re keeping an eye on salt.
- Sweet chili sauce: Get one with visible chili bits and no fake colors for a tastier, subtly spicy kick.
- Chicken breast: Lean and ready to soak up those awesome flavors. If you can, grab organic or free-range for the best bite.
Simple Step-by-Step
- Finish and Dish Up:
- Turn off the heat, toss some green onions and sesame seeds on top. They make it look and taste even better. Scoop it up and enjoy while it’s hot.
- Bring it Together:
- Slide the chicken (and all those tasty juices) back into the pan. Pour in whatever’s left of your marinade. Mix everything until the veggies and chicken are all nice and coated. Let it bubble for another couple of minutes till the sauce gets shiny.
- Sauté the Veggies:
- Drop garlic and ginger into the same pan. Cook for about a minute on medium, stirring nonstop, till it smells amazing. Toss in your broccoli and bell pepper. Keep stirring for five to seven minutes, so they soften up but still have a little bite.
- Brown the Chicken:
- Get your biggest skillet, pour in olive oil, and let it heat up (just don’t let it smoke). Lay the chicken pieces in so they aren’t on top of each other. Sear for seven to ten minutes, flipping now and then, until they’re golden and cooked through. Take the chicken out and set it aside for a sec.
- Marinate the Chicken:
- Stir together sweet chili sauce, soy sauce, and cornstarch. Add the chicken, mix it all so every chunk gets coated. Let it sit for about fifteen minutes so those flavors really sink in.
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Good to Know
- You get lots of protein from chicken and a boost of vitamins from all the veggies
- Want dinner on the table even faster? Make the sauce ahead of time
- Works great for different diets—simple swaps keep it gluten free
Pairing ginger with sweet chili sauce is what gets me every time. It takes the flavors up a notch and makes me think of family gatherings when this dish always disappeared before everything else.
Saving Leftovers
Let any extra cool off, then stash them in a tight container. They’ll last up to three days in the fridge. Warm leftovers in a skillet on low, and add a splash of water if the sauce gets too thick. Freezer works too, just know the veggies might get softer when you reheat them.
Easy Ingredient Swaps
Boneless chicken thighs make it richer, or use tofu if you’d rather not have meat. Out of broccoli? Snap peas or sliced carrot work fine. Doing gluten free? Tamari is a great swap for soy sauce.
How to Serve
Spoon chicken on top of hot jasmine rice or stir it through some noodles. You can also pile it into lettuce wraps, or dish it up with crisp cucumbers or a simple green salad if you want a fresh crunch.
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Food Background
This meal takes inspiration from the flavors found in Asian takeout—sweet chili, fresh ginger—but uses simple stuff you probably already have. While it’s not a traditional dish, it’s got the punchy, bright, cozy flavors you’d find in homey Chinese or Thai meals. It’s an easy way to get those big tastes in your own kitchen.
FAQs About the Recipe
- → Could I swap in chicken thighs for the breasts?
Absolutely, thighs actually stay a bit juicier and they taste awesome with the sweet chili. Just keep an eye on the cook time so they’re done all the way through.
- → Does this turn out spicy?
The sweet chili’s got a gentle kick. Want more heat? Toss in some chili flakes, or use extra sauce. Need less? Use less sauce or skip the flakes.
- → What veggies can I toss in instead?
Snap peas, carrots, zucchini—honestly, whatever’s in your fridge works fine!
- → Can I do some stuff earlier?
Yeah, go ahead and chop up the veggies and get your marinade ready long before cooking. After you’ve cooked, keep chicken and veg apart till you’re ready to heat and mix everything up.
- → How’d you serve it for best results?
Goes great over any rice or noodles you like. The sauce soaks in and tastes awesome.
- → Any tips for making it gluten free?
Just pick a gluten-free soy sauce or tamari, and double-check your chili sauce so there’s nothing with gluten hiding in there.