Name: Sweet Chili Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; ½ cup sweet chili sauce; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon cornstarch; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 teaspoon minced ginger; 1 bell pepper, sliced; 1 cup broccoli florets; Salt and pepper, to taste; Sesame seeds, for garnish; Green onions, sliced, for garnish

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Sweet Chili Chicken

I love how this sweet chili chicken balances sticky sweetness and gentle heat in every bite. Tender chicken pieces are coated in a vibrant sweet chili glaze and tossed with crisp-tender vegetables, making a satisfying one-pan meal that comes together in about 30 minutes.

Why You’ll Love This Recipe

I’m a fan of recipes that feel a little special without demanding hours in the kitchen. This sweet chili chicken delivers restaurant-quality flavor with minimal effort: a quick marinade, a sear in the skillet, and a handful of vegetables tossed in at the end. It’s flexible for weeknight dinners or casual gatherings, and I always appreciate how colorful and flavorful it looks on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
½ cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 bell pepper, sliced
1 cup broccoli florets
salt and pepper, to taste
sesame seeds, for garnish
green onions, sliced, for garnish

Directions

I combine the sweet chili sauce, soy sauce, and cornstarch in a bowl, then add the chicken pieces and toss until they’re evenly coated. I let them marinate for about 15 minutes (or longer if I have the time).
I heat the olive oil in a large skillet over medium-high heat. Once hot, I add the chicken in a single layer and cook, turning occasionally, until golden and cooked through, about 7–10 minutes. I transfer the chicken to a plate.
In the same skillet, I add the garlic and ginger, stirring until fragrant, then toss in the bell pepper and broccoli. I sauté the vegetables for about 5–7 minutes until they’re crisp-tender.
I return the chicken to the skillet, pour in any remaining marinade, and cook for another 2–3 minutes, stirring to coat everything in the glossy sauce.
I finish by sprinkling on sesame seeds and sliced green onions, then serve immediately over rice or noodles.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I swap chicken thighs for a bit more richness and juiciness.
I stir in snap peas or snow peas along with the broccoli for extra crunch.
I add a splash of lime juice at the end for a bright, tangy lift.
I boost the heat with a drizzle of sriracha or a few sliced fresh chilies in the marinade.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm everything gently in a skillet over medium heat with a little splash of water or broth to loosen the sauce. If I’m reheating in the microwave, I cover the dish to trap steam and keep the chicken moist.

FAQs

What can I serve with sweet chili chicken?

I often pair it with jasmine rice, brown rice, or rice noodles to soak up the sauce. A side of steamed greens or a simple cucumber salad also complements the flavors nicely.

Can I make this recipe gluten-free?

Absolutely. I swap regular soy sauce for tamari or coconut aminos and ensure the sweet chili sauce I use is labeled gluten-free. Cornstarch is naturally gluten-free, so no change there.

How long can I marinate the chicken?

I’ve marinated for as little as 15 minutes up to 2 hours in the fridge. Even a short soak infuses good flavor, but longer marinating makes the chicken more tender.

Can I use frozen chicken?

I recommend thawing the chicken fully in the refrigerator before marinating and cooking so it cooks evenly and absorbs the flavors properly.

Is this recipe suitable for meal prep?

Yes—I love making a double batch for meal prep. It reheats beautifully, and I portion it into containers with rice and veggies for easy lunches.

Conclusion

I always turn to this sweet chili chicken recipe when I want a quick dinner that doesn’t skimp on flavor. The combination of tangy-sweet glaze, tender chicken, and crunchy vegetables feels both comforting and exciting. It’s adaptable to what I have on hand and always a hit with family and friends. Give it a try, and feel free to make it your own with your favorite add-ins or spice level