Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup sweet chili sauce
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Chopped green onions and cilantro for garnish
- Sliced bell peppers and vegetables for optional side
Instructions
- In a bowl, toss chicken pieces with cornstarch until evenly coated.
- Heat oil in a skillet over medium-high heat. Add chicken and cook until golden and crispy, about 5-7 minutes.
- In a small bowl, mix sweet chili sauce, garlic, soy sauce, and rice vinegar.
- Pour the sauce over cooked chicken in the skillet, toss to coat evenly, simmer for 2-3 minutes.
- Garnish with chopped green onions and cilantro before serving. Serve with vegetables or rice if desired.
Notes
- You can adjust spice level by adding more or less chili sauce.
- Best served immediately while crispy and hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-free option available by using gluten-free soy sauce
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
