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Sticky Sweet Chili Chicken - Fast, Flavorful, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons cornstarch (for light coating)
  • 1 tablespoon soy sauce (plus more to taste)
  • 1 tablespoon neutral oil (canola, avocado, or peanut)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1/2 cup Thai sweet chili sauce
  • 1 tablespoon honey (for extra stickiness)
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional for heat)
  • 1 tablespoon rice vinegar (or lime juice)
  • 1–2 teaspoons toasted sesame oil
  • 2 tablespoons water (to loosen sauce if needed)
  • Sesame seeds and green onions, for garnish
  • Cooked rice or noodles, for serving
  • Steamed broccoli, snap peas, or bell peppers (optional but great on the side)

Method
 

  1. Prep the chicken: Pat the chicken dry. Toss with cornstarch and 1 tablespoon soy sauce until lightly coated. This helps brown the outside and lock in moisture.
  2. Mix the sauce: In a small bowl, whisk sweet chili sauce, honey, sriracha (if using), rice vinegar, sesame oil, and 2 tablespoons water. Taste and adjust for sweetness, heat, and tang.
  3. Heat the pan: Add oil to a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer. Don’t crowd the pan.
  4. Sear the chicken: Cook 3–4 minutes without moving, then flip and cook another 3–4 minutes until browned and cooked through. Work in batches if needed.
  5. Add aromatics: Push chicken to the sides. Add garlic and ginger to the center and cook 30 seconds, just until fragrant.
  6. Glaze it: Pour in the sauce. Toss to coat and let it bubble for 2–3 minutes, stirring, until thick, glossy, and clinging to the chicken. If it gets too thick, splash in a bit of water.
  7. Finish and serve: Taste and season with a little more soy sauce if needed. Sprinkle with sesame seeds and green onions. Serve hot over rice or noodles with vegetables.