Sticky, savory, sweet and just the right amount of spicy—this irresistible sweet chili chicken is a fast and flavorful dinner you’ll crave weekly!

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 Tbsp vegetable oil

1 cup sweet chili sauce

2 cloves garlic, minced

1 tsp grated ginger

¼ tsp black pepper

1 Tbsp sesame seeds (optional)

2 green onions, chopped (optional)

Steamed rice or noodles (for serving)

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1. Slice chicken into bite-sized pieces.

2. Heat oil in a skillet over medium-high heat.

3. Add chicken, season with black pepper, and cook until golden brown and cooked through (5–7 minutes).

4. Stir in garlic and ginger, cook 1–2 minutes until fragrant.

5. Pour in sweet chili sauce and stir to coat. Simmer 3–5 minutes until sauce thickens.

6. Garnish with sesame seeds and green onions if desired.

7. Serve over rice or noodles.

Toast sesame seeds before using for a nuttier flavor.

Add a cornstarch slurry if you want a thicker sauce.

Customize spice level by adding chili flakes or Sriracha.

This dish reheats well and freezes for up to 2 months.