Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup soy sauce or tamari (for gluten-free option)
- 1/4 cup honey or maple syrup
- 1/4 cup sweet chili sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water
- Olive oil or vegetable oil for cooking
- Optional garnishes: chopped green onions, sesame seeds, red pepper flakes
Instructions
- Marinate the chicken pieces in soy sauce, honey, and garlic for at least 15 minutes.
- Heat a skillet over medium-high heat and add oil. Cook the marinated chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, pour in sweet chili sauce and bring to a simmer. Mix cornstarch or arrowroot with water to make a slurry, then add to the sauce to thicken. Stir well.
- Return the cooked chicken to the skillet and toss to coat thoroughly with the sauce.
- Cook for an additional 2-3 minutes until heated through, then garnish with chopped green onions and sesame seeds if desired.
Notes
- Adjust the sweetness and spiciness by increasing honey or chili sauce to taste.
- If you prefer a thicker sauce, add more slurry or cook longer until desired consistency is reached.
- Use fresh garlic and ginger for the most vibrant flavor.
- Add sliced bell peppers, snap peas, or pineapple chunks for extra protein and flavor variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 cup
- Calories: 340 Kcal
- Sugar: 15g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg