Name: Thai Sweet Chili Chicken
Ingredients: 500 g (about 1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces; Salt and pepper to taste; 2 tablespoons vegetable or canola oil; ⅓ cup sweet chili sauce (store-bought or homemade); 2 tablespoons soy sauce; 1 tablespoon rice vinegar (or lime juice); 1–2 teaspoons sriracha or chili paste (optional — for extra heat); 2 cloves garlic, minced; 1 teaspoon grated fresh ginger (optional); 1 tablespoon brown sugar or honey (to balance flavors); 1 tablespoon water or chicken broth (to thin, if needed); Sesame seeds; Chopped green onions (scallions); Fresh cilantro or basil leaves; Lime wedges

Description

Sweet, slightly spicy, and richly flavorful — this Thai Sweet Chili Chicken features tender, juicy chicken coated in a sticky, aromatic sweet-chili sauce. It’s a crowd-pleaser: great for weeknight dinners, casual meals, or dinner parties when you want something bold yet easy.

Ingredients

Scale

For the Chicken

500 g (about 1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
Salt and pepper to taste
2 tablespoons vegetable or canola oil

For the Sweet Chili Sauce

⅓ cup sweet chili sauce (store-bought or homemade)
2 tablespoons soy sauce
1 tablespoon rice vinegar (or lime juice)
1–2 teaspoons sriracha or chili paste (optional — for extra heat)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
1 tablespoon brown sugar or honey (to balance flavors)
1 tablespoon water or chicken broth (to thin, if needed)

Optional Garnishes / Add-ons

Sesame seeds
Chopped green onions (scallions)
Fresh cilantro or basil leaves
Lime wedges

Instructions

1. Prepare the Chicken

Season chicken pieces with salt and pepper.

2. Cook the Chicken

Heat oil in a large skillet or frying pan over medium-high heat.
Add chicken in a single layer; cook about 4–6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from pan and set aside.

3. Make the Sauce

In the same pan, lower heat slightly. Add minced garlic (and ginger, if using), sauté 30 seconds until fragrant (don’t burn).
Add sweet chili sauce, soy sauce, rice vinegar (or lime juice), brown sugar (or honey), and sriracha/chili paste (if using). Stir to combine.
If sauce seems too thick, add water or broth to reach desired consistency. Bring to a gentle simmer.

4. Combine & Coat

Return cooked chicken to the pan. Stir well, coating each piece in the sweet chili sauce. Simmer 1–2 minutes so the flavors meld and sauce thickens slightly.

5. Garnish & Serve

Sprinkle with sesame seeds and chopped green onions. Add fresh cilantro or basil if you like. Serve with lime wedges on the side.

Suggested accompaniments: steamed jasmine rice, coconut rice, noodles, or a fresh salad.

Notes

Add veggies — bell peppers, snap peas, or broccoli — for a balanced stir-fry. Add them before chicken and sauté slightly.
For a tangy twist: add a teaspoon of lime zest to the sauce.
Try using shrimp or tofu instead of chicken for a different version.
Make extra sauce and use as a dipping glaze for spring rolls or skewers.
Garnish with crushed peanuts or chopped roasted cashews for crunch.