Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs, sliced into strips
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Optional garnish: sesame seeds, chopped green onions, red pepper flakes
Instructions
- Combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger in a bowl to create the marinade.
- Place chicken strips in the marinade and let sit for at least 15 minutes to absorb flavors.
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, shaking off excess, and cook until golden and cooked through, about 5-7 minutes.
- Add the remaining marinade to the skillet with the cooked chicken. Mix cornstarch with a little water and add to the skillet to thicken the sauce. Cook for 2-3 minutes until glossy and sticky.
- Remove from heat, garnish with sesame seeds, green onions, or red pepper flakes. Serve hot with steamed rice or your favorite side dishes.
Notes
- Ensure chicken is sliced evenly for uniform cooking.
- You can substitute chicken thighs for breasts for more juiciness.
- Adjust spice level by adding more red pepper flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Easy, Family-friendly
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 1230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg