Sweet Chili Chicken Recipe For Spice Lovers

Why You’ll Love This this Sweet Chili Chicken

This sweet chili chicken hits that perfect sweet-savory balance that makes your taste buds do a little happy dance, with tender chicken pieces that soak up all those gorgeous Asian-inspired flavors.

The best part is how ridiculously simple it’s – you’re basically just marinating, pan-frying, and making a quick sauce that comes together faster than you can say “takeout.”

Plus, when you drizzle that glossy, slightly thickened sauce over fluffy rice with those colorful vegetables peeking through, it looks like something you’d order at a fancy restaurant, but honestly, your kitchen probably smells better than theirs right now.

Ingredients List

This sweet chili chicken comes together with just a handful of pantry staples and fresh ingredients that you probably already have hanging around your kitchen.

• 2 skinless chicken breasts
• 1/2 cup sweet chili sauce
• 1 lemon, juice of
• 2 teaspoons grated fresh ginger
• 2 teaspoons crushed garlic
• 1 carrot, thinly sliced
• 1 red capsicum, thinly sliced
• 2 teaspoons cornflour

• 1 cup chicken stock
• Protein Power: Skinless chicken breast keeps this recipe lean while still packing plenty of protein to keep you satisfied
• Veggie Boost: The carrots and red capsicum add a nice crunch plus vitamins A and C, because who doesn’t need more colorful vegetables in their life
• Sauce Smarts: Sweet chili sauce can be high in sugar, so if you’re watching your intake, you could easily cut it down to 1/3 cup and add a splash of rice vinegar for tang
• Fresh is Best: Using fresh ginger instead of the powdered stuff makes a real difference in flavor, and honestly, your freezer is the perfect place to store ginger root so it grates like a dream

Step by Step Directions



This flavorful sweet chili chicken comes together in under 30 minutes with simple pan-frying and a glossy homemade sauce.

• Prep the chicken: Thinly slice the chicken breasts and place them in a ceramic dish for marinating.
• Make the marinade: Combine sweet chili sauce, lemon juice, grated fresh ginger, and crushed garlic in a bowl, then pour over the sliced chicken.
• Marinate: Cover the dish and let the chicken marinate for 10 minutes to absorb all those delicious flavors.
• Cook the chicken: Remove chicken from marinade (save that liquid!) and heat a non-stick frying pan with a little oil over medium heat, then pan-fry the chicken in two batches for 5 minutes until browned and cooked through.
• Add the vegetables: Toss in the thinly sliced carrots and red capsicum, cooking until they’re tender but still have a bit of crunch.
• Thicken the sauce: Blend cornflour with chicken stock until smooth, then pour into a saucepan along with the reserved marinade and bring to a boil, stirring continuously for 2 minutes until the mixture thickens into a glossy sauce.
• Serve: Plate the chicken over steamed rice and drizzle generously with the thickened sweet chili sauce.

For an extra burst of flavor, freshly grind your spices using an electric spice grinder to release maximum aromatic oils into your marinade.

Substitutions and Variations

• Swap the protein: Turkey breast, pork tenderloin, or even firm tofu work beautifully here – just adjust your cooking time since turkey might need an extra minute or two, while tofu cooks faster than you’d think.
• Mix up the vegetables: Broccoli florets, snap peas, or thinly sliced zucchini are perfect stand-ins for the carrots and capsicum, though I’d add delicate veggies like snow peas at the very end so they don’t turn to mush.
• Make it spicier: Add a teaspoon of sriracha or a pinch of red pepper flakes to the marinade – because sometimes you want that sweet heat to have a little more bite.
• Go gluten-free: Replace the cornflour with arrowroot powder or potato starch, both thicken just as well without any weird aftertaste.
• Try different citrus: Lime juice instead of lemon gives it a more tropical atmosphere, or orange juice makes the whole dish a bit sweeter and more mellow.
• Bulk it up: Throw in some sliced mushrooms or baby corn with the other vegetables – they soak up that gorgeous sauce like little flavor sponges.
• Make it lighter: Use coconut aminos instead of some of the sweet chili sauce, or thin out the sauce with a bit more stock if you want something less rich.

Additional Things to Serve With This Dish

This dish plays so well with others, you’ll want to build a whole feast around it.

• Jasmine or basmati rice – because that fragrant, fluffy base soaks up every drop of that glossy sauce, and honestly, plain white rice works just fine too if that’s what you’ve got.
• Asian-style coleslaw – the crisp, tangy crunch cuts through all that sweet richness like a palate cleanser between bites.
• Steamed edamame – sprinkle them with a little sea salt and you’ve got the perfect little pop-in-your-mouth appetizer.
• Cucumber salad with rice vinegar – cooling, invigorating, and takes about two minutes to throw together when you need something light.
• Egg fried rice – because sometimes you want to go full comfort food mode and pile everything together in one glorious bowl.
• Spring rolls or pot stickers – fresh or fried, they make this feel like a proper takeout night at home.
• Stir-fried bok choy or Chinese broccoli – those sturdy greens hold up beautifully next to the sweet chicken without getting lost.
• Coconut rice – if you’re feeling fancy and want something that echoes those tropical flavors, though regular rice won’t judge you.

Cooking Tips & Tricks (Chef’s Notes)

A few little secrets make all the difference between decent sweet chili chicken and the kind that has you licking the plate when nobody’s looking.

• Don’t skip the marinating time – even those 10 minutes help the flavors actually penetrate the chicken instead of just sitting on top like makeup.
• Pat the chicken dry before marinating – wet chicken plus marinade equals diluted flavor, and we’re not about that life.
• Cut your chicken against the grain – those thin slices should be perpendicular to the muscle fibers, which makes each bite tender instead of chewy.
• Get your pan properly hot before adding the chicken – you want that immediate sizzle, not the sad steaming sound that means your chicken is just sitting there sweating.
• Don’t overcrowd the pan – cooking in batches might feel annoying, but cramped chicken pieces steam instead of browning, and brown equals flavor.
• Keep the vegetables crisp-tender – nobody wants mushy carrots swimming in sweet sauce, so pull them off the heat while they still have some bite.
• Whisk that cornflour mixture really well – lumpy sauce is the enemy of a good time, and cold stock helps prevent those stubborn clumps.
• Taste and adjust the sauce – some sweet chili sauces are sweeter, others more heat-forward, so add a splash more lemon juice or a pinch of red pepper flakes if needed.
• Let the sauce actually thicken – those two minutes of stirring aren’t optional, they’re what transforms watery liquid into glossy, coat-the-spoon perfection.

Nutritional Facts

This sweet chili chicken delivers a solid balance of protein and vegetables while keeping calories reasonable per serving.

• Calories per serving: Approximately 280-320 calories (based on 4 servings)
• Protein powerhouse: Each serving provides about 25-30g of lean protein from the chicken breast
• Low in saturated fat: Skinless chicken breast keeps unhealthy fats minimal at around 2-3g per serving
• Carbohydrates: Roughly 15-18g per serving, primarily from the sweet chili sauce and vegetables
• Fiber boost: Carrots and red capsicum contribute about 3-4g of dietary fiber per serving
• Vitamin A rich: The carrots provide over 100% of your daily vitamin A needs
• Vitamin C content: Red capsicum and lemon juice deliver approximately 80-90mg of vitamin C per serving
• Sodium consideration: Sweet chili sauce and chicken stock contribute about 600-800mg sodium per serving
• Low cholesterol: Contains approximately 65-75mg cholesterol per serving from the chicken
• Iron source: Provides about 6-8% of daily iron requirements
• Potassium content: Chicken and vegetables contribute roughly 400-500mg potassium per serving
• Added sugars: Sweet chili sauce adds approximately 8-12g of sugar per serving

Fun “Did You Know?”

Ever wonder why sweet chili sauce became such a global phenomenon? I’ll share some fascinating facts!

Sweet chili sauce originated in Thailand, where it’s called “nam jim gai.” It was initially created as a dipping sauce for spring rolls and grilled chicken. The sauce gained worldwide popularity in the 1980s when Thai restaurants expanded globally.

Here’s something cool: the balance of sweet and spicy triggers both pleasure and pain receptors simultaneously, creating an addictive flavor sensation. That’s why you can’t stop eating it!

Today, sweet chili sauce appears in countless cuisines beyond Asian cooking.