![- 4 boneless, skinless chicken thighs - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 3 green onions, chopped Gathering the right ingredients makes all the difference in this sweet chili chicken recipe. I love using boneless, skinless chicken thighs for their juicy texture. The sweet chili sauce is the star here, adding a touch of sweetness and heat. Soy sauce brings in the salty depth that balances everything out. For added flavor, sesame oil gives a nutty richness. Fresh ginger and garlic create a fragrant base. The vegetables add color and crunch. Red bell pepper offers sweetness, while snap peas bring a snap that keeps things exciting. Finally, green onions are perfect for a fresh garnish. When you have these ingredients ready, you prepare for a delightful cooking experience. Don't forget to check the [Full Recipe] for complete instructions! Start by mixing the marinade. In a bowl, combine: - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - Salt and pepper to taste Add the chicken thighs to the bowl. Coat each piece well in the marinade. Allow it to marinate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours in the refrigerator. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-6 minutes on each side. Check that the chicken is cooked through and has a nice golden sear. Remove the chicken from the skillet and set it aside. In the same skillet, add the sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes. You want them to be bright and slightly tender while still crisp. This step adds color and texture to your dish. Return the cooked chicken thighs to the skillet. Pour in the reserved marinade and bring it to a simmer. Cook for an additional 2-3 minutes. This helps the sauce thicken and coat the chicken and veggies nicely. Once everything is warm and well combined, sprinkle with chopped green onions and sesame seeds. Serve the sweet chili chicken over jasmine rice. Spoon some extra sauce from the skillet over the top for added flavor. Enjoy this delicious dish! For the complete recipe, check out the Full Recipe. Marinating the chicken is key for great flavor. It allows the meat to soak up the sweet chili sauce and spices. For the best results, I recommend marinating the chicken for at least 30 minutes. If you have more time, let it sit for up to 2 hours in the fridge. This extra time deepens the flavor. Trust me, your taste buds will thank you! For perfect chicken, heat is crucial. Start with medium-high heat when cooking the chicken. This helps achieve a nice sear while keeping the inside juicy. Cook the chicken for about 5-6 minutes on each side. Use a meat thermometer to check for doneness. The internal temperature should reach 165Ā°F. This ensures the chicken is safe to eat and still tender. Sweet chili chicken pairs well with many sides. I love serving it over jasmine rice. The rice soaks up all the tasty sauce. You can also add stir-fried veggies on the side. Try pairing it with a fresh salad or some steamed broccoli for a healthy touch. Donāt forget to sprinkle extra sesame seeds on top for a nice crunch! For the full recipe, check out the details above. {{image_2}} You can switch up the proteins in this dish. Use shrimp, tofu, or pork. Each option adds its own flair. For sauces, try teriyaki or hoisin. They give a different taste but still work well. Want extra heat? Add diced jalapeƱos or crushed red pepper. You can also use sriracha sauce. Mix it into the marinade for a spicy kick. Adjust the amount based on your heat preference. Taste as you go, so itās just right for you. To make a plant-based version, swap the chicken for extra-firm tofu. Press the tofu to remove excess water, then cut it into cubes. Marinate and cook just like the chicken. You can also add more veggies like broccoli or carrots. This keeps the dish colorful and tasty while fitting your diet. Store leftover sweet chili chicken in an airtight container. Let it cool before sealing. Keep it in the fridge for up to three days. To enjoy later, gently reheat it in a skillet over low heat. This method helps maintain the chicken's juicy texture. To freeze sweet chili chicken, place it in a freezer-safe bag or container. Ensure the bag is sealed tightly to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it in a skillet until heated through. Sweet chili chicken lasts about three days in the fridge and three months in the freezer. Always check for any changes in smell or color before eating leftovers. If it looks or smells off, it's best to toss it. Keeping track of storage dates helps ensure safe consumption. Yes, you can use other meats! Chicken thighs are juicy and tender, but you can try: - Boneless chicken breast - Pork tenderloin - Shrimp - Tofu for a vegetarian option Each will give a different flavor. Just adjust cooking times as needed. To make this dish gluten-free, swap the soy sauce for tamari. Here are some other swaps: - Use gluten-free sweet chili sauce - Check labels for hidden gluten in sauces - Serve with rice instead of noodles These changes keep the flavor while making it safe for gluten-free diets. Sweet chili chicken pairs well with many sides. I recommend: - Steamed jasmine rice - Stir-fried vegetables - Simple green salad - Quinoa for a healthy twist These sides balance the sweet and spicy flavors of the chicken. Yes, you can make this recipe in advance. Here are some tips: - Marinate the chicken a day before for extra flavor. - Cook the chicken and veggies ahead of time, then store in the fridge. - Reheat in a skillet over low heat to keep it juicy. This makes weeknight dinners easy and quick! To store cooked sweet chili chicken, follow these steps: - Place leftovers in an airtight container. - Refrigerate for up to four days. - For longer storage, freeze in portions for up to three months. When ready to eat, thaw in the fridge overnight and reheat as needed. For the full recipe, check the previous section! This post covered a tasty sweet chili chicken recipe. We went through the main and extra ingredients, cooking steps, and serving tips. I shared tricks for marinating and cooking the chicken perfectly. You also learned about variations, storage methods, and answers to common questions. In summary, this dish is versatile and easy to make. Whether you follow my tips or mix it up, you can enjoy a flavorful meal. Try it out and make it your own!](https://toastedrecipes.com/wp-content/uploads/2025/05/c8454b2f-6623-4bf6-acbd-a64db5db9cee.webp)
Looking for a quick dinner that packs flavor? Try my Irresistible Sweet Chili Chicken Recipe! With juicy chicken thighs, a sticky-sweet glaze, and fresh veggies, this dish is a winner for busy nights. I’ll guide you through every step, from marinating the chicken to perfecting your stir-fry skills. Get ready to impress your family or guests with a meal that’s as fun to make as it is to eat!
Ingredients
Main Ingredients
– 4 boneless, skinless chicken thighs
– 1/2 cup sweet chili sauce
– 2 tablespoons soy sauce
Additional Ingredients
– 1 tablespoon sesame oil
– 1 tablespoon fresh ginger, grated
– 2 cloves garlic, minced
Vegetables
– 1 red bell pepper, sliced
– 1 cup snap peas, trimmed
– 3 green onions, chopped
Gathering the right ingredients makes all the difference in this sweet chili chicken recipe. I love using boneless, skinless chicken thighs for their juicy texture. The sweet chili sauce is the star here, adding a touch of sweetness and heat. Soy sauce brings in the salty depth that balances everything out.
For added flavor, sesame oil gives a nutty richness. Fresh ginger and garlic create a fragrant base. The vegetables add color and crunch. Red bell pepper offers sweetness, while snap peas bring a snap that keeps things exciting. Finally, green onions are perfect for a fresh garnish.
When you have these ingredients ready, you prepare for a delightful cooking experience. Don’t forget to check the [Full Recipe] for complete instructions!
Step-by-Step Instructions
Marinate the Chicken
Start by mixing the marinade. In a bowl, combine:
– 1/2 cup sweet chili sauce
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon fresh ginger, grated
– 2 cloves garlic, minced
– Salt and pepper to taste
Add the chicken thighs to the bowl. Coat each piece well in the marinade. Allow it to marinate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours in the refrigerator.
Cook the Chicken
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-6 minutes on each side. Check that the chicken is cooked through and has a nice golden sear. Remove the chicken from the skillet and set it aside.
Sauté the Vegetables
In the same skillet, add the sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes. You want them to be bright and slightly tender while still crisp. This step adds color and texture to your dish.
Combine Everything
Return the cooked chicken thighs to the skillet. Pour in the reserved marinade and bring it to a simmer. Cook for an additional 2-3 minutes. This helps the sauce thicken and coat the chicken and veggies nicely.
Garnish and Serve
Once everything is warm and well combined, sprinkle with chopped green onions and sesame seeds. Serve the sweet chili chicken over jasmine rice. Spoon some extra sauce from the skillet over the top for added flavor. Enjoy this delicious dish! For the complete recipe, check out the Full Recipe.
Tips & Tricks
Marination Time
Marinating the chicken is key for great flavor. It allows the meat to soak up the sweet chili sauce and spices. For the best results, I recommend marinating the chicken for at least 30 minutes. If you have more time, let it sit for up to 2 hours in the fridge. This extra time deepens the flavor. Trust me, your taste buds will thank you!
Cooking Techniques
For perfect chicken, heat is crucial. Start with medium-high heat when cooking the chicken. This helps achieve a nice sear while keeping the inside juicy. Cook the chicken for about 5-6 minutes on each side. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F. This ensures the chicken is safe to eat and still tender.
Serving Suggestions
Sweet chili chicken pairs well with many sides. I love serving it over jasmine rice. The rice soaks up all the tasty sauce. You can also add stir-fried veggies on the side. Try pairing it with a fresh salad or some steamed broccoli for a healthy touch. Don’t forget to sprinkle extra sesame seeds on top for a nice crunch! For the full recipe, check out the details above.
Variations
Ingredient Substitutions
You can switch up the proteins in this dish. Use shrimp, tofu, or pork. Each option adds its own flair. For sauces, try teriyaki or hoisin. They give a different taste but still work well.
Spicy Additions
Want extra heat? Add diced jalapeños or crushed red pepper. You can also use sriracha sauce. Mix it into the marinade for a spicy kick. Adjust the amount based on your heat preference. Taste as you go, so it’s just right for you.
Vegetarian Option
To make a plant-based version, swap the chicken for extra-firm tofu. Press the tofu to remove excess water, then cut it into cubes. Marinate and cook just like the chicken. You can also add more veggies like broccoli or carrots. This keeps the dish colorful and tasty while fitting your diet.
Storage Info
Refrigeration Instructions
Store leftover sweet chili chicken in an airtight container. Let it cool before sealing. Keep it in the fridge for up to three days. To enjoy later, gently reheat it in a skillet over low heat. This method helps maintain the chicken’s juicy texture.
Freezing Guidelines
To freeze sweet chili chicken, place it in a freezer-safe bag or container. Ensure the bag is sealed tightly to prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in a skillet until heated through.
Shelf Life
Sweet chili chicken lasts about three days in the fridge and three months in the freezer. Always check for any changes in smell or color before eating leftovers. If it looks or smells off, it’s best to toss it. Keeping track of storage dates helps ensure safe consumption.
FAQs
Can I use other meats for this recipe?
Yes, you can use other meats! Chicken thighs are juicy and tender, but you can try:
– Boneless chicken breast
– Pork tenderloin
– Shrimp
– Tofu for a vegetarian option
Each will give a different flavor. Just adjust cooking times as needed.
How can I make this dish gluten-free?
To make this dish gluten-free, swap the soy sauce for tamari. Here are some other swaps:
– Use gluten-free sweet chili sauce
– Check labels for hidden gluten in sauces
– Serve with rice instead of noodles
These changes keep the flavor while making it safe for gluten-free diets.
What sides go well with sweet chili chicken?
Sweet chili chicken pairs well with many sides. I recommend:
– Steamed jasmine rice
– Stir-fried vegetables
– Simple green salad
– Quinoa for a healthy twist
These sides balance the sweet and spicy flavors of the chicken.
Is it possible to make this recipe in advance?
Yes, you can make this recipe in advance. Here are some tips:
– Marinate the chicken a day before for extra flavor.
– Cook the chicken and veggies ahead of time, then store in the fridge.
– Reheat in a skillet over low heat to keep it juicy.
This makes weeknight dinners easy and quick!
What is the best way to store cooked sweet chili chicken?
To store cooked sweet chili chicken, follow these steps:
– Place leftovers in an airtight container.
– Refrigerate for up to four days.
– For longer storage, freeze in portions for up to three months.
When ready to eat, thaw in the fridge overnight and reheat as needed.
For the full recipe, check the previous section!
This post covered a tasty sweet chili chicken recipe. We went through the main and extra ingredients, cooking steps, and serving tips. I shared tricks for marinating and cooking the chicken perfectly. You also learned about variations, storage methods, and answers to common questions.
In summary, this dish is versatile and easy to make. Whether you follow my tips or mix it up, you can enjoy a flavorful meal. Try it out and make it your own!
![- 4 boneless, skinless chicken thighs - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 3 green onions, chopped Gathering the right ingredients makes all the difference in this sweet chili chicken recipe. I love using boneless, skinless chicken thighs for their juicy texture. The sweet chili sauce is the star here, adding a touch of sweetness and heat. Soy sauce brings in the salty depth that balances everything out. For added flavor, sesame oil gives a nutty richness. Fresh ginger and garlic create a fragrant base. The vegetables add color and crunch. Red bell pepper offers sweetness, while snap peas bring a snap that keeps things exciting. Finally, green onions are perfect for a fresh garnish. When you have these ingredients ready, you prepare for a delightful cooking experience. Don't forget to check the [Full Recipe] for complete instructions! Start by mixing the marinade. In a bowl, combine: - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - Salt and pepper to taste Add the chicken thighs to the bowl. Coat each piece well in the marinade. Allow it to marinate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours in the refrigerator. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-6 minutes on each side. Check that the chicken is cooked through and has a nice golden sear. Remove the chicken from the skillet and set it aside. In the same skillet, add the sliced red bell pepper and snap peas. Stir-fry for about 3-4 minutes. You want them to be bright and slightly tender while still crisp. This step adds color and texture to your dish. Return the cooked chicken thighs to the skillet. Pour in the reserved marinade and bring it to a simmer. Cook for an additional 2-3 minutes. This helps the sauce thicken and coat the chicken and veggies nicely. Once everything is warm and well combined, sprinkle with chopped green onions and sesame seeds. Serve the sweet chili chicken over jasmine rice. Spoon some extra sauce from the skillet over the top for added flavor. Enjoy this delicious dish! For the complete recipe, check out the Full Recipe. Marinating the chicken is key for great flavor. It allows the meat to soak up the sweet chili sauce and spices. For the best results, I recommend marinating the chicken for at least 30 minutes. If you have more time, let it sit for up to 2 hours in the fridge. This extra time deepens the flavor. Trust me, your taste buds will thank you! For perfect chicken, heat is crucial. Start with medium-high heat when cooking the chicken. This helps achieve a nice sear while keeping the inside juicy. Cook the chicken for about 5-6 minutes on each side. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F. This ensures the chicken is safe to eat and still tender. Sweet chili chicken pairs well with many sides. I love serving it over jasmine rice. The rice soaks up all the tasty sauce. You can also add stir-fried veggies on the side. Try pairing it with a fresh salad or some steamed broccoli for a healthy touch. Don’t forget to sprinkle extra sesame seeds on top for a nice crunch! For the full recipe, check out the details above. {{image_2}} You can switch up the proteins in this dish. Use shrimp, tofu, or pork. Each option adds its own flair. For sauces, try teriyaki or hoisin. They give a different taste but still work well. Want extra heat? Add diced jalapeños or crushed red pepper. You can also use sriracha sauce. Mix it into the marinade for a spicy kick. Adjust the amount based on your heat preference. Taste as you go, so it’s just right for you. To make a plant-based version, swap the chicken for extra-firm tofu. Press the tofu to remove excess water, then cut it into cubes. Marinate and cook just like the chicken. You can also add more veggies like broccoli or carrots. This keeps the dish colorful and tasty while fitting your diet. Store leftover sweet chili chicken in an airtight container. Let it cool before sealing. Keep it in the fridge for up to three days. To enjoy later, gently reheat it in a skillet over low heat. This method helps maintain the chicken's juicy texture. To freeze sweet chili chicken, place it in a freezer-safe bag or container. Ensure the bag is sealed tightly to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it in a skillet until heated through. Sweet chili chicken lasts about three days in the fridge and three months in the freezer. Always check for any changes in smell or color before eating leftovers. If it looks or smells off, it's best to toss it. Keeping track of storage dates helps ensure safe consumption. Yes, you can use other meats! Chicken thighs are juicy and tender, but you can try: - Boneless chicken breast - Pork tenderloin - Shrimp - Tofu for a vegetarian option Each will give a different flavor. Just adjust cooking times as needed. To make this dish gluten-free, swap the soy sauce for tamari. Here are some other swaps: - Use gluten-free sweet chili sauce - Check labels for hidden gluten in sauces - Serve with rice instead of noodles These changes keep the flavor while making it safe for gluten-free diets. Sweet chili chicken pairs well with many sides. I recommend: - Steamed jasmine rice - Stir-fried vegetables - Simple green salad - Quinoa for a healthy twist These sides balance the sweet and spicy flavors of the chicken. Yes, you can make this recipe in advance. Here are some tips: - Marinate the chicken a day before for extra flavor. - Cook the chicken and veggies ahead of time, then store in the fridge. - Reheat in a skillet over low heat to keep it juicy. This makes weeknight dinners easy and quick! To store cooked sweet chili chicken, follow these steps: - Place leftovers in an airtight container. - Refrigerate for up to four days. - For longer storage, freeze in portions for up to three months. When ready to eat, thaw in the fridge overnight and reheat as needed. For the full recipe, check the previous section! This post covered a tasty sweet chili chicken recipe. We went through the main and extra ingredients, cooking steps, and serving tips. I shared tricks for marinating and cooking the chicken perfectly. You also learned about variations, storage methods, and answers to common questions. In summary, this dish is versatile and easy to make. Whether you follow my tips or mix it up, you can enjoy a flavorful meal. Try it out and make it your own!](https://toastedrecipes.com/wp-content/uploads/2025/05/c8454b2f-6623-4bf6-acbd-a64db5db9cee-300x300.webp)