Description
Easy sweet chili chicken is your answer to a quick weeknight dinner. Makes incredible leftovers and the homemade sweet chili sauce is so versatile!
Ingredients
- 1/2 cup (120ml) warm water
- 1/2 cup (170g) honey
- 1/4 cup (60ml) rice vinegar
- 1 and 1/2 Tablespoons (12g) cornstarch
- 2 teaspoons minced garlic
- 2 teaspoons crushed red pepper
- 1 teaspoon Sriracha
- 1 teaspoon salt
- 4 skinless boneless chicken breasts, cut into 2 inch pieces
- sesame seeds and green onion for garnish
Instructions
- Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray—I use a 10-inch casserole dish. Anything around this size works.
- Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
- Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
- Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
- Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The sweet chili sauce, prepared in step 2, can be made up to 5 days in advance and stored in the refrigerator. You can even prepare the dish through step 3, cover the pan with aluminum foil or plastic wrap, and keep in the refrigerator for up to 1 day. Then bake as directed.
- Special Tools (affiliate links): 10-inch Baking Dish | Small Saucepan | Whisk
- Slow Cooker: I imagine you can prepare this in the slow cooker, but I haven’t attempted it yet. Let me know if you give it a try!
- Spiciness: This is a spicy dish! If you don’t like tons of heat, feel free to leave out the Sriracha or reduce to 1 teaspoon crushed red pepper.
- The sweet chili sauce gets super thick after being stored in the fridge for a few days, but melts right down when spooned over warm food. Or heat it up if using it as a dip.