Ingredients
Chicken and Coating
- 1 pound chicken breasts (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon cornstarch
Sauce and Flavorings
- 1 tablespoon sesame oil
- 1 cup green onions (sliced)
- 2 cloves garlic (minced)
- ¾ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- ¼ cup peanuts (crushed)
Garnish
- Fresh cilantro (chopped)
- Sesame seeds
Instructions
- Coat the Chicken: In a medium bowl, sprinkle the chicken pieces with cornstarch and toss well to ensure each piece is evenly coated. This helps create a light crust when cooking.
- Heat Oil: Place a non-stick skillet over medium-high heat and add the sesame oil. Allow it to heat until shimmering but not smoking.
- Cook Chicken and Aromatics: Add the coated chicken pieces, sliced green onions, and minced garlic to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
- Add Sauce and Peanuts: Stir in the sweet chili sauce, soy sauce, chili paste, and crushed peanuts. Continue cooking for another 1 to 2 minutes, allowing the sauce to thicken slightly and coat the chicken.
- Finish and Garnish: Remove the skillet from heat. Garnish the dish with freshly chopped cilantro and sesame seeds to add fresh and nutty flavors.
- Serve: Serve the Sweet Chili Chicken hot over your choice of white rice, brown rice, or coconut rice for a complete meal.
Notes
- For a spicier dish, increase the amount of chili paste or add fresh sliced chilies.
- Peanuts can be substituted with cashews or omitted for a nut-free version.
- This dish pairs well with steamed vegetables or a crunchy Asian slaw.
- Use gluten-free soy sauce to make this recipe gluten free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
