Description
A quick, bold weeknight dish that balances sticky sweetness with a bright, spicy kick, ideal for busy nights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (or to taste)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and pepper.
- In a bowl, whisk together the sweet chili sauce, soy sauce, sriracha, and minced garlic until smooth. Adjust sriracha for desired heat.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and brown on both sides for 5–7 minutes each.
- Pour sauce mixture over the chicken. Reduce heat to low and simmer for about 10 minutes until cooked through and sauce thickens.
- Remove from heat, let rest for a couple of minutes. Garnish with green onions before serving.
Notes
Serve over rice, with sautéed vegetables, or in lettuce wraps. Refrigerate leftovers for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 18g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg