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Easy Thai Sweet Chili Chicken Recipe (Quick & Flavorful)

Easy Thai Sweet Chili Chicken Recipe

Tender chicken pieces are browned in a skillet, then coated in a glossy Thai sweet chili sauce flavored with garlic, ginger, soy sauce, lime, and rice vinegar. Serve this quick 4-serving dinner with jasmine rice, sticky rice, or vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 teaspoon Fine salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Neutral cooking oil, such as canola or vegetable oil
Sauce
  • 3 cloves Garlic, finely minced
  • 1 tablespoon Fresh ginger, finely grated
  • 1/2 cup Thai sweet chili sauce
  • 2 tablespoons Low-sodium soy sauce
  • 1 tablespoon Fresh lime juice
  • 1 teaspoon Rice vinegar
  • 1 teaspoon Toasted sesame oil, optional
Thickener
  • 1 tablespoon Water
  • 1 teaspoon Cornstarch, optional
Garnish
  • 2 green onions Green onions, sliced
  • 1 tablespoon Chopped cilantro, optional
  • 1 teaspoon Sesame seeds, optional
  • as needed Lime wedges

Method
 

Step-by-Step
  1. Pat the chicken dry and season with the salt and black pepper. For a slightly crisp coating, toss the pieces with 1 tablespoon cornstarch before cooking.
  2. In a small bowl, stir together the Thai sweet chili sauce, soy sauce, lime juice, rice vinegar, and toasted sesame oil if using.
  3. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for about 3–4 minutes per side, working in batches if needed, until browned and cooked through.
  4. Lower the heat to medium, add the minced garlic and grated ginger, and stir-fry for 30–60 seconds. Stop as soon as they smell fragrant so they do not burn.
  5. Pour in the prepared sauce and toss to coat every piece of chicken. Simmer for 2–3 minutes, until the sauce is glossy and slightly reduced.
  6. For a thicker sauce, mix the water and optional cornstarch in a small bowl, stir the slurry into the skillet, and simmer for about 1 minute.
  7. Scatter the green onions, cilantro, and sesame seeds over the chicken. Serve hot with lime wedges and your choice of jasmine rice, sticky rice, or vegetables.

Notes

Chicken thighs are particularly moist for high-heat skillet cooking, while chicken breasts should be watched closely to avoid overcooking. Do not overcrowd the pan, and add the sweet chili sauce near the end because its sugar can scorch over prolonged high heat.