Ingredients
- Chicken Breast: 1.5 to 2 pounds of boneless, skinless chicken breasts
- Sweet Chili Sauce: 1 cup
- Soy Sauce: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Vegetable Oil: 2 tablespoons
- Cornstarch: ¼ cup
- Salt and Pepper: To taste
- Green Onions: 2, sliced
- Sesame Seeds: 1 tablespoon
- Rice or Noodles: For serving
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Coat the chicken pieces in cornstarch.
- Heat vegetable oil in a pan over medium heat.
- Add the chicken and cook until golden and crispy, about 5-7 minutes.
- Remove the chicken from the pan and set aside.
- In the same pan, add minced garlic and ginger, sauté for 1 minute.
- Pour in sweet chili sauce and soy sauce, stir well.
- Return the chicken to the pan and coat evenly with the sauce.
- Cook for another 2-3 minutes until the sauce thickens.
- Garnish with sliced green onions and sesame seeds.
- Serve hot with rice or noodles.
Notes
- For extra heat, add a pinch of red pepper flakes.
- Use low-sodium soy sauce if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Indian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg