Description
Easy Sweet Chili Chicken is a flavorful and spicy dish featuring tender chicken coated in a sticky sweet chili sauce. Baked to perfection, this dish is easy to make and perfect for a quick and delicious dinner.
Ingredients
Units
Scale
For the Sweet Chili Sauce:
- 1/2 cup (120ml) warm water
- 1/2 cup (170g) honey
- 1/4 cup (60ml) rice vinegar
- 1 and 1/2 Tablespoons (12g) cornstarch
- 2 teaspoons minced garlic
- 2 teaspoons crushed red pepper
- 1 teaspoon Sriracha
- 1 teaspoon salt
For the Chicken:
- 4 skinless boneless chicken breasts, cut into 2-inch pieces
- sesame seeds and green onion for garnish
Instructions
- Preheat Oven: Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray.
- Make Sauce: In a small saucepan over low heat, combine water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt. Simmer for 3 minutes until thickened.
- Coat Chicken: Arrange chicken in the baking pan, pour sauce over the chicken, ensuring each piece is coated.
- Bake: Bake uncovered for about 30 minutes until chicken is cooked through. Broil for extra color if desired.
- Serve: Garnish with sesame seeds and green onion. Serve with sauce from the pan.
Notes
- Make Ahead: The sweet chili sauce can be made up to 5 days ahead. Dish can be prepared up to step 3 and refrigerated for up to 1 day.
- Special Tools: 10-inch Baking Dish, Small Saucepan, Whisk
- Slow Cooker: Recipe can potentially be adapted for slow cooker use.
- Spiciness: Adjust heat level by reducing or omitting Sriracha and crushed red pepper.
- Sauce Note: Sauce thickens in the fridge but melts when heated.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: Approximately 30g
- Sodium: Approximately 600mg
- Fat: Approximately 5g
- Saturated Fat: Approximately 1g
- Unsaturated Fat: Approximately 4g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 1g
- Protein: Approximately 30g
- Cholesterol: Approximately 80mg
