
This sweet chili chicken transforms ordinary chicken breast into an extraordinary weeknight dinner that delivers bold Asian-inspired flavors without hours in the kitchen. The perfect balance of sweet, savory, and slightly spicy elements makes this dish irresistible even to picky eaters.
I created this recipe when I was craving Chinese takeout but didn't want to leave the house during a rainstorm. My family was so impressed they requested it twice the following week, and it's been in our regular rotation ever since.
Ingredients
- Chicken breast: The lean protein that stays tender when quickly cooked. Choose boneless skinless for easiest preparation
- Sweet chili sauce: The star ingredient providing sweet heat balance. Look for authentic Thai brands for best flavor
- Soy sauce: Adds umami depth and saltiness. Low sodium works great if watching salt intake
- Cornstarch: Creates the perfect thickened sauce texture and helps seal in chicken moisture
- Olive oil: For sautéing with a healthy fat. Use regular rather than extra virgin for higher heat cooking
- Minced garlic: Aromatic foundation flavor. Fresh provides brightest taste but jarred works in a pinch
- Minced ginger: Adds essential warmth and Asian flavor profile. Fresh gives zingy brightness
- Bell pepper: Adds color crunch and sweetness. Red or yellow peppers offer more sweetness than green
- Broccoli florets: Perfect texture contrast and nutrition boost. Cut to uniform size for even cooking
- Sesame seeds: Optional garnish adding subtle nuttiness and visual appeal
- Green onions: Fresh finish that brightens the entire dish
Step-by-Step Instructions
- Prepare the marinade:
- Whisk sweet chili sauce soy sauce and cornstarch in a medium bowl until completely smooth ensuring there are no cornstarch lumps. This creates the foundation for your glossy sauce that will perfectly coat each piece of chicken.
- Marinate the chicken:
- Add your bite sized chicken pieces to the sauce mixture and gently toss to ensure each piece is thoroughly coated. Allow to rest for 15 minutes at room temperature so the flavors begin to penetrate the meat while the cornstarch helps tenderize the protein.
- Sear the chicken:
- Heat your olive oil in a large skillet until it shimmers but doesn't smoke. Add the marinated chicken pieces in a single layer without overcrowding to ensure proper browning. Cook for 7 to 10 minutes turning occasionally until golden brown on multiple sides and cooked through to 165°F. Remove to a clean plate to prevent overcooking.
- Cook the aromatics and vegetables:
- In the same skillet with all those flavorful chicken bits add your garlic and ginger and stir quickly for 30 seconds until fragrant but not burnt. Add bell pepper and broccoli florets and cook for 5 to 7 minutes stirring occasionally until vegetables are tender crisp maintaining some texture.
- Combine and finish:
- Return the cooked chicken to the pan mixing well with the vegetables. Pour any remaining marinade over everything and cook for 2 to 3 minutes until the sauce bubbles thickens and becomes glossy coating everything in delicious flavor.
- Garnish and serve:
- Sprinkle generously with sesame seeds and sliced green onions adding fresh color visual appeal and a flavor boost right before bringing to the table.

The sweet chili sauce is truly the secret ingredient here. I discovered this versatile condiment years ago at an Asian market and now keep multiple bottles in my pantry at all times. My children have started referring to this as "sticky chicken" because of how the sauce creates that perfect clingy coating they love.
Recipe FAQs
- → Can I make this dish spicier?
Yes, you can easily adjust the heat level by adding red pepper flakes, sriracha, or a spicier chili sauce to the marinade. Start with a small amount and taste as you go to achieve your preferred spice level.
- → What can I substitute for sweet chili sauce?
If you don't have sweet chili sauce, you can make a quick substitute by combining 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sriracha, and 1/2 teaspoon red pepper flakes. Alternatively, apricot or peach preserves mixed with a bit of hot sauce can work in a pinch.
- → Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are an excellent alternative and often provide more moisture and flavor. Just adjust cooking time slightly as thighs may take a few minutes longer to cook through.
- → What vegetables work well in this dish?
This versatile dish works with many vegetables. Try snow peas, carrots, zucchini, mushrooms, or water chestnuts. Just adjust cooking times as needed - harder vegetables should be added earlier than quick-cooking ones.
- → How can I make this dish ahead of time?
You can marinate the chicken up to 24 hours in advance. The completed dish keeps well in the refrigerator for 3-4 days. For best results when reheating, add a splash of water and warm gently over medium heat until just heated through.
- → Is this dish gluten-free?
To make this dish gluten-free, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Double-check your sweet chili sauce ingredients as some brands may contain gluten.