Description
Tender chicken pieces coated in a sticky sweet chili glaze and tossed with crisp-tender vegetables for a vibrant one-pan meal in 30 minutes.
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
Instructions
- In a bowl, whisk together sweet chili sauce, soy sauce, and cornstarch. Add chicken pieces and toss to coat. Marinate 15–120 minutes in the fridge.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 7–10 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
- In the same skillet, add garlic and ginger; sauté 30 seconds until fragrant.
- Add bell pepper and broccoli; sauté 5–7 minutes until crisp-tender.
- Return chicken and any remaining marinade to the skillet; cook 2–3 minutes, stirring, until sauce is glossy and thickened.
- Season with salt and pepper to taste, then sprinkle with sesame seeds and green onions. Serve immediately over rice or noodles.
Notes
Swap chicken thighs for juicier meat.
Add snap peas or snow peas for extra crunch.
Finish with a splash of lime juice for brightness.
Boost heat with sriracha or fresh sliced chilies.
Use tamari or coconut aminos and gluten-free sweet chili sauce for a gluten-free version.
Leftovers keep up to 3 days in the fridge; reheat gently in a skillet with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup (approx. 200 g)
- Calories: 340 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg