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Sweet Chili Chicken

Skip the take-out and make this quick and easy Asian inspired sweet chili chicken for dinner – it has minimal ingredient but tons of flavor!

Sweet Chili Chicken | Dash Of Mandi

One of my favorite things to buy in the Asian food aisle is sweet chili sauce. It adds so much flavor to whatever you cook it with – click here for my bang bang shrimp [3] and coconut shrimp [4] – these are two other recipes I use it with. It makes an amazing dipping sauce as well. I love dipping blistered shishito peppers in it… best snack ever!

You can find bottled sweet chili sauce at any grocery store – I like Sky Valley brand [5] which can be found at Whole Foods or Thrive Market [6]. I also like the one at Trader Joe’s [7].

Asian Sweet Chili Chicken | Dash Of Mandi

This recipe is perfect for a quick week-night dinner or easy lunch. All you need are a handful of ingredients; chicken breast, sweet chili sauce, rice vinegar, lime, tapioca starch [8] or arrowroot powder [9], green onion, and optionally sesame seeds. If you’re not familiar with tapioca starch or arrowroot powder – they are basically just the healthier and non-processed versions of cornstarch. I love cooking with both of them to make chicken/steak crispier while cooking or to thicken sauces. For this specific recipe I prefer the tapioca starch but feel free to use which ever you’d like! Most stores will have both, but unfortunately Trader Joe’s doesn’t carry either.

With fall and back to school coming, I figured this would be the perfect dinner to whip up! 🙂

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Sweet Chili Chicken


Scale

Ingredients

1 lb. chicken breast, skinless & boneless, cut into bite size pieces

1 & 1/2 tbsp olive, avocado oil will also work

2 tbsp tapioca starch or arrowroot powder

1 lime, juiced

5 tbsp sweet chili sauce

2 tbsp rice vinegar

2 tbsp sliced green onion

toasted or regular sesame seeds to taste, optional

salt and pepper to taste


Instructions

In a small bowl mix together the sweet chili sauce, lime juice, rice vinegar and a pinch of salt.

Take your bite size pieces of chicken and season them with salt and pepper.

Toss with tapioca starch OR arrowroot powder.

In a large skillet over medium heat add 1 tbsp olive oil.

Once heated add chicken pieces in a single layer. Let cook 3-4 minutes per side or until they are cooked through and have a golden crust.

Add your sauce to the skillet and let it thicken, stirring it around frequently for about 5 minutes or until it’s thick and goo-ey. Add green onion and toss everything.

Top with sesame seeds and serve with rice, quinoa, cauliflower rice or on it’s own!


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