Name: Sticky Sweet Chilli Chicken: Quick & Flavorful Dinner Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 2-3 servings
Ingredients: 400 g boneless, skinless chicken breast or thigh, cut into 1-inch pieces; Oil for frying (e.g., 2 tbsp vegetable/peanut oil + 1 tbsp neutral cooking oil); 1 tbsp soy sauce (all-purpose, for chicken marinade); ¼ tsp white pepper; 1 tbsp cornstarch (for chicken marinade); 1 Egg (optional, for crispier coating if desired); 1 tbsp fresh ginger, grated or minced (for chicken marinade); 2 cloves garlic, minced (for chicken marinade); 1 tsp sesame oil; 6 tbsp sweet chilli sauce (Thai or Chinese); 2 tbsp low-sodium soy sauce (for sauce); 2 tbsp rice vinegar; 1 tbsp brown sugar, packed; 1 tbsp honey (optional); 1-2 tsp Sriracha or chilli garlic sauce, or 1 tsp dried chilli flakes (adjust to heat); ½ cup chicken broth or water; ½ tsp cornstarch, mixed with 3 tbsp cold water (for sauce slurry); 1 tbsp fresh ginger, grated or minced (for sautéing aromatics); 3-4 cloves garlic, minced (for sautéing aromatics); 1 medium yellow onion or 2 shallots, finely diced; 1 large red bell pepper, cut into 1-inch pieces; 1 large green bell pepper, cut into 1-inch pieces; 1 cup broccoli florets, cut into small pieces; 1 cup snap peas or snow peas; ½ cup shredded carrots or thin carrot sticks (optional); 2-3 spring onions, thinly sliced (for garnish); 1 tbsp toasted sesame seeds (for garnish); Steamed jasmine rice, brown rice, or noodles (for serving)

Sweet Chilli Chicken is more than just a dish; it’s a vibrant symphony of flavors that promises to awaken your taste buds with every bite. If you’ve ever craved that perfect balance of sticky sweetness, a subtle fiery kick, and perfectly tender chicken, then you know exactly what I’m talking about. This beloved recipe, with roots often traced back to the bustling street food scenes of Southeast Asia, particularly Thailand, has gracefully made its way into kitchens worldwide, captivating hearts with its irresistible charm and becoming a household favorite.

What makes this dish an enduring favorite?

It’s the captivating interplay of textures and tastes. Imagine succulent pieces of chicken, often with a delightful crispy exterior, bathed in a glossy, aromatic sauce that is both sweet and tangy, with just the right amount of chilli warmth. It’s incredibly versatile, perfect for a quick weeknight dinner, an impressive meal for guests, or even as a satisfying component in a larger spread. I find that the sheer convenience combined with its extraordinary flavor profile makes Sweet Chilli Chicken a staple for so many, including myself. Get ready to discover why this dish continues to be a go-to for countless food lovers seeking a truly satisfying culinary experience.

Ingredients:

For the Sweet Chilli Chicken:
- 1.5 to 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces
- 2 tablespoons vegetable oil or peanut oil, plus more as needed for cooking
For the Chicken Marinade:
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon cornstarch
- 1 tablespoon fresh ginger, grated or minced finely
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
For the Sweet Chilli Sauce:
- ½ cup store-bought sweet chilli sauce (I like a good quality one!)
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar, packed
- 1 tablespoon honey (optional, for extra glaze and sweetness)
- 1-2 teaspoons Sriracha or chilli garlic sauce (adjust to your preferred level of heat!)
- ½ cup chicken broth or water
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water (this is your cornstarch slurry)
For the Aromatics & Vegetables:
- 1 tablespoon fresh ginger, grated or minced finely
- 3-4 cloves garlic, minced
- 1 medium yellow onion or 2 shallots, finely diced or thinly sliced
- 1 large red bell pepper, deseeded and cut into 1-inch pieces
- 1 large green bell pepper, deseeded and cut into 1-inch pieces
- 1 cup broccoli florets, cut into small bite-sized pieces
- 1 cup snap peas or snow peas
- ½ cup shredded carrots or thin carrot sticks (optional, for color and crunch)
For Garnish (Optional):
- 2-3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
For Serving:
- Steamed jasmine rice or brown rice, or noodles

Preparing the Chicken

Prepare the Chicken: First things first, let’s get our chicken ready. If you’re using chicken breasts, make sure to cut them into uniform 1-inch pieces. For chicken thighs, which I personally adore for their tenderness and flavor, cut them into similar bite-sized pieces. Uniformity is key here for even cooking! Place all your chicken pieces into a medium-sized bowl.
Marinate the Chicken: Now for the magic marinade! To the bowl with the chicken, add the soy sauce, cornstarch, minced ginger, minced garlic, and sesame oil. Give it a really good toss, making sure every single piece of chicken is coated evenly. The cornstarch here is crucial – it acts as a tenderizer and also helps create a lovely crust when we sear the chicken, preventing it from drying out. Once coated, cover the bowl and let it marinate at room temperature for at least 15-20 minutes while you prep everything else. If you have more time, feel free to pop it in the fridge for up to an hour, but for this quick dish, 15-20 minutes is perfectly sufficient to infuse a beautiful flavor. This step is foundational for tender, flavorful Sweet Chilli Chicken.

Prepping the Vegetables and Aromatics

Chop Your Veggies: This is where we bring in the color and crunch! Dice or slice your yellow onion (or shallots) finely. Deseed and cut your red and green bell peppers into uniform 1-inch pieces. I love how the different colors brighten up the dish. Cut your broccoli into small, bite-sized florets. If using, prepare your snap peas and shred or slice your carrots. Having all your vegetables ready before you start cooking is what we call “mise en place” – it makes the cooking process so much smoother and enjoyable.
Mince the Aromatics: Peel and finely mince your ginger and garlic. I find that freshly minced ginger and garlic truly elevate the aromatic profile of the dish, adding a depth of flavor that dried versions just can’t replicate. Keep these separate from your other vegetables for now, as they’ll be added at a specific stage.

Crafting the Sweet Chilli Sauce

Combine the Sauce Base: In a medium-sized bowl or a large liquid measuring cup, whisk together your store-bought sweet chilli sauce, low-sodium soy sauce, rice vinegar, packed brown sugar, and honey (if using). Add the Sriracha or chilli garlic sauce now – remember, you can always add more heat later, so start with 1 teaspoon if you’re unsure and taste as you go. Pour in the chicken broth or water to thin it out a little. Give it a really good whisk until the brown sugar is mostly dissolved. This forms the incredibly flavorful backbone of our Sweet Chilli Chicken.
Prepare the Cornstarch Slurry: In a separate small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water until it forms a smooth, lump-free slurry. This will be added at the very end to thicken our sauce to that perfect glossy consistency we all love in a good stir-fry. It’s important to use cold water for the slurry to prevent lumps.

The Cooking Process

Cooking the Chicken

Heat the Pan: Place a large skillet, wok, or deep frying pan over medium-high heat. Add 2 tablespoons of vegetable or peanut oil. Allow the oil to get nice and hot – you should see a slight shimmer on the surface.
Sear the Chicken (in batches!): Once the oil is hot, carefully add about half of your marinated chicken pieces to the pan. It’s absolutely crucial not to overcrowd the pan here. If you add too much chicken at once, the temperature of the pan will drop, and the chicken will steam instead of searing, leading to a grey, unappetizing result. We want beautiful golden-brown pieces!
Brown the Chicken: Let the chicken cook undisturbed for 2-3 minutes per side until it’s beautifully golden brown and caramelized. The cornstarch in the marinade will help create a fantastic crust. Once nicely browned, remove the cooked chicken from the pan and set it aside on a clean plate. Repeat with the remaining chicken, adding a little more oil if necessary. This step builds immense flavor for your Sweet Chilli Chicken.

Sautéing the Aromatics and Vegetables

Sauté the Aromatics: If your pan looks a little dry after cooking the chicken, add another tablespoon of oil. Reduce the heat slightly to medium. Add the minced ginger and garlic (the ones set aside for aromatics, not the marinade ones) along with the diced onion (or shallots) to the pan. Sauté for 2-3 minutes, stirring constantly, until they become fragrant and the onions are softened and translucent. Be careful not to burn the garlic, as it can turn bitter very quickly. The kitchen should start smelling absolutely incredible at this point!
Add the Harder Vegetables: Now it’s time to bring in the vegetables that need a little more cooking time. Add the broccoli florets and shredded carrots (if using) to the pan. Sauté for about 3-4 minutes, stirring frequently, until they start to become tender-crisp. We want them to retain a bit of their bite and vibrant color.
Introduce the Softer Vegetables: Next, add the red and green bell peppers and the snap peas (or snow peas) to the pan. Continue to stir-fry for another 2-3 minutes. These vegetables cook relatively quickly, and we want them to remain bright and crisp, not mushy. This creates a wonderful texture contrast in our Sweet Chilli Chicken.

Bringing it All Together with the Sauce

Return the Chicken: Once your vegetables are perfectly tender-crisp, return all the cooked chicken pieces, along with any juices that may have accumulated on the plate, back into the pan with the vegetables. Give everything a gentle toss to combine.
Pour in the Sauce: Give your prepared sweet chilli sauce mixture a quick stir to ensure everything is well combined, then pour it evenly over the chicken and vegetables in the pan. Bring the sauce to a gentle simmer, stirring occasionally.
Thicken the Sauce: Once the sauce is simmering, give your cornstarch slurry one last whisk to re-incorporate any settled cornstarch. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to stir for 1-2 minutes. You’ll notice the sauce will begin to thicken beautifully, becoming glossy and clinging to the chicken and vegetables. If you prefer a thicker sauce, you can add a tiny bit more slurry, or if it’s too thick, a splash of water or broth.
Taste and Adjust: This is a crucial step! Take a moment to taste your Sweet Chilli Chicken. Is it sweet enough? Tangy enough? Does it need more heat? Now is the time to adjust the seasonings. You can add a pinch more brown sugar for sweetness, a dash more rice vinegar for tang, or an extra squeeze of Sriracha if you crave more fire.

Serving Your Delicious Sweet Chilli Chicken

Garnish and Serve: Remove the pan from the heat. Sprinkle generously with freshly sliced green onions and toasted sesame seeds for an extra burst of flavor and a beautiful presentation.
Enjoy! Serve your piping hot, homemade Sweet Chilli Chicken immediately over fluffy steamed jasmine rice, brown rice, or your favorite noodles. The vibrant colors and irresistible aroma will make this a guaranteed hit at your dinner table. I just know you’re going to absolutely love this dish; it’s truly a symphony of flavors and textures!

<h2>Conclusion:</h2>
<p>Well, my friends, we’ve reached the end of our culinary journey for today, but truly, it’s just the beginning of your delicious adventure. I genuinely believe that this recipe is an absolute gem, a dish that truly stands out in its ability to deliver an explosion of flavors with surprisingly little effort. It’s not just another weeknight meal; it’s a vibrant, aromatic experience that will have everyone at your table asking for seconds. The perfect balance of tangy sweetness, a gentle kiss of heat, and that irresistible savory depth makes it profoundly satisfying. We’re talking about a dish that is both comforting and exciting, a wonderful blend that appeals to almost every palate, from the pickiest eaters to the most seasoned food lovers. It’s incredibly adaptable, making it a fantastic staple for busy evenings, yet elegant enough to impress guests without breaking a sweat in the kitchen. The simplicity of its preparation belies the sophisticated taste it delivers, proving that you don’t need a professional chef’s skills to create something truly extraordinary. <strong>This is why I consider this Sweet Chilli Chicken recipe a non-negotiable addition to your cooking repertoire.</strong> It’s a testament to how fantastic homemade meals can be, offering a freshness and flavor complexity that store-bought alternatives simply cannot match. It’s designed to bring joy and deliciousness into your home, transforming ordinary ingredients into something truly special with minimal fuss. I’ve poured my heart into perfecting it, and I’m confident you’ll taste that passion in every single bite. The golden-brown chicken, coated in that luscious, glistening sauce, is not just a treat for the taste buds but also a feast for the eyes, promising a delightful meal even before the first forkful.</p>

<p>Now, for the fun part: making it your own! While this dish is utterly perfect as is, part of the magic of cooking is personalizing it. I love serving my <strong>Sweet Chilli Chicken</strong> over a bed of fluffy jasmine rice, allowing every grain to soak up that exquisite sauce. But don’t stop there! Consider pairing it with a vibrant side of steamed broccoli or stir-fried green beans for a wholesome meal, adding a delightful crunch and extra nutrients. For a heartier option, toss it with some stir-fried noodles or even serve it in lettuce wraps for a lighter, refreshing take. If you’re feeling adventurous, why not use the chicken as a filling for soft tacos or even as a topping for a quick Asian-inspired salad? <h5>The possibilities truly are endless, limited only by your imagination!</h5> For those who love a bit more heat, a sprinkle of red pepper flakes or a dash of sriracha can elevate the spice level to your preference. Conversely, if you’re serving it to little ones or those sensitive to spice, simply dial back the chilli in the sauce, or even skip it and add a fresh chilli garnish to individual adult portions. A sprinkle of fresh cilantro or chopped spring onions provides a beautiful fresh finish and an extra layer of flavor. You could even experiment with different proteins; shrimp or firm tofu would absorb the sweet chilli sauce beautifully, offering fantastic vegetarian or pescatarian alternatives. This adaptability makes the recipe incredibly versatile for meal prepping throughout the week, ensuring you have delicious, exciting meals ready to go.</p>

<p>So, what are you waiting for? This isn’t just a recipe; it’s an invitation to create something truly wonderful in your own kitchen. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this <strong>Sweet Chilli Chicken</strong> a try this week. Experience the joy of those incredible aromas filling your home, the satisfaction of preparing a dish that is both simple and sensational, and most importantly, the delight of sharing it with your loved ones. <h4>Don’t just cook it; own it!</h4> Adjust it to your taste, make it uniquely yours, and savor every single mouthful. Once you’ve had a chance to whip up this amazing meal, I would absolutely love to hear about your experience. Did you add any unique twists? What did your family think? Did you try any of my serving suggestions, or did you come up with entirely new ways to enjoy it? Please feel free to share your thoughts, your successes, and even your creative variations. Your feedback and stories are what truly inspire me and help our wonderful cooking community grow. Snap a picture of your masterpiece and share it; let’s celebrate the deliciousness together! Happy cooking, and I can’t wait to hear all about your culinary triumph!</p>