Description

This Sweet Chili Chicken recipe features tender chicken breast pieces marinated in a flavorful blend of sweet chili sauce, soy sauce, and cornstarch, then cooked to perfection with vibrant bell peppers and broccoli. Garnished with sesame seeds and green onions, this dish offers a perfect balance of sweet, savory, and spicy flavors, ideal for a quick and delicious weeknight dinner.

Ingredients

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Chicken and Marinade

1 pound chicken breast, cut into bite-sized pieces
1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon cornstarch

Vegetables and Aromatics

1 tablespoon minced garlic
1 teaspoon minced ginger
1 bell pepper, sliced
1 cup broccoli florets

Cooking and Garnish

2 tablespoons olive oil
Salt and pepper to taste
Sesame seeds, for garnish
Green onions, sliced for garnish

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Instructions

Marinate Chicken: In a bowl, combine the sweet chili sauce, soy sauce, and cornstarch. Add the chicken pieces and toss well to coat evenly. Allow the chicken to marinate for 15 minutes to let the flavors infuse.
Cook Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are browned on the outside and cooked through, about 7 to 10 minutes. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the minced garlic and ginger, cooking briefly until fragrant. Then add the sliced bell pepper and broccoli florets. Sauté the vegetables for 5 to 7 minutes until they are tender but still crisp.
Combine: Return the cooked chicken to the skillet with the vegetables. Pour in any remaining marinade from the bowl. Stir and cook together for an additional 2 to 3 minutes until everything is heated through and the sauce slightly thickens.
Serve: Remove from heat and garnish the dish with sesame seeds and sliced green onions. Serve hot over steamed rice or noodles if desired.

Notes

Adjust the sweetness by increasing or decreasing the amount of sweet chili sauce to suit your preference.
This dish pairs beautifully with steamed rice or noodles to make a complete and filling meal.
You can substitute bell peppers and broccoli with other vegetables like snap peas or carrots for variation.
For a spicier kick, add a dash of crushed red pepper flakes or fresh chopped chili.
Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.