Description
A delicious sweet and savory dish perfect for busy weeknights or special occasions.
Ingredients
- 1.5–2 lb boneless and skinless chicken breasts
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1/4 cup cornstarch
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Rice or noodles for serving
Cook Mode Prevent your screen from going dark
Instructions
- 1. Cut the chicken into bite-sized pieces. Whisk together the sweet chili sauce, soy sauce, minced garlic, and minced ginger in a bowl to create a marinade. Add the chicken pieces, coating them evenly. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
- 2. Place the cornstarch in a shallow dish and season lightly with salt and pepper. Remove the chicken from the marinade (reserve the marinade) and dredge each piece in the cornstarch until evenly coated.
- 3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in a single layer, in batches if needed, for about 4–5 minutes per side or until golden brown and cooked through. Drain on paper towels.
- 4. In the same skillet, pour in the remaining marinade and simmer over medium heat until it thickens into a glaze. Return the fried chicken to the pan and toss to coat with the glaze for 2–3 minutes.
- 5. Serve over rice or noodles and garnish with sliced green onions and sesame seeds.