Description
A flavorful dish combining sweetness and spice, perfect for weeknight dinners or gatherings.
Ingredients
- 1.5–2 pounds of boneless skinless chicken breasts
- 1 cup of sweet chili sauce
- 2 tablespoons of soy sauce
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of vegetable oil
- 1/4 cup of cornstarch
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tablespoon of sesame seeds
- Rice or noodles for serving
Instructions
- Cut the chicken into bite-sized pieces.
- In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, and minced ginger.
- Add the chicken to the bowl and marinate it in the refrigerator for 30 minutes to 2 hours.
- Place cornstarch in a shallow dish and season with salt and pepper.
- Remove the chicken from the marinade, letting the excess sauce drip off, and dredge it in the cornstarch until well coated.
- Heat the oil in a large skillet or wok over medium-high heat. Fry the coated chicken in batches until golden brown and cooked through, about 4–5 minutes per side. Transfer the chicken to a plate lined with paper towels.
- In the same pan, simmer the remaining marinade until it thickens slightly to make a glaze.
- Return the chicken to the pan and toss it until evenly coated, cooking for another 2–3 minutes.
- Garnish with sliced green onions and sesame seeds. Serve with steamed rice or noodles.
Notes
Can be served over rice or with noodles. To store, cool completely and place in an airtight container in the refrigerator for about 3-4 days.