Print

Sticky Sweet Chili Chicken Skillet with Rice

Close-up of Sticky Sweet Chili Chicken Skillet pieces coated in dark glaze, served over white rice and topped with fresh green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this quick, one-pan Sticky Sweet Chili Chicken Skillet dinner. This recipe delivers sweet and spicy glazed chicken cooked quickly on the stovetop and served over rice for an easy weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup sweet chili sauce
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 1/4 cup water or chicken broth
  • 1 tablespoon cornstarch
  • Cooked white or brown rice, for serving
  • 2 green onions, sliced, for garnish

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. In a small bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes, if using.
  4. In a separate small bowl, whisk the cornstarch with the water or broth until smooth.
  5. Pour the sauce mixture into the hot skillet. Bring to a simmer over medium heat, stirring constantly.
  6. Whisk the cornstarch slurry again and pour it into the simmering sauce. Cook, stirring, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes.
  7. Return the cooked chicken to the skillet. Toss gently to coat all the pieces evenly with the sticky glaze. Cook for 1 minute to heat through.
  8. Serve the sticky sweet chili chicken immediately over your prepared rice. Garnish with sliced green onions.

Notes

  • For a thicker glaze, use slightly less water or broth when mixing the cornstarch slurry.
  • Add 1 cup of sliced bell peppers or broccoli florets when you remove the chicken, cooking them until tender-crisp before adding the sauce back in.
  • Adjust the amount of red pepper flakes to control the spice level of your glaze.

Nutrition

Find it online: https://spoonswirl.com/sticky-sweet-chili-chicken-skillet-with-rice/