Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon sesame oil
- 2 tablespoons cornstarch
Instructions
- Step 1: In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil.
- Step 2: Add the chicken pieces to the bowl and toss to coat evenly in the marinade. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Step 3: In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until smooth.
- Step 4: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes).
- Step 5: Stir in the cornstarch slurry and cook for another minute, or until the sauce has thickened slightly.
- Step 6: Serve hot over rice or noodles. Garnish with sesame seeds (optional).
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated chicken, gently warm it in a microwave or skillet, avoiding overcooking which can make it dry.
- Serve this irresistible chicken over a bed of fluffy jasmine rice and add a sprinkle of chopped green onions for a vibrant touch.
- To enhance the ginger's flavor, lightly toast the grated ginger in a dry pan before adding it to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American