Best Sweet Chilli Chicken: Quick, Flavorful Weeknight Meal

Sweet Chilli Chicken is a dish that has truly captured hearts and palates worldwide, and for very good reason. I’ve always been fascinated by how a seemingly simple combination of flavors can create such a profound culinary experience. Originating from the vibrant culinary traditions of Southeast Asia, where the delicate balance of sweet, spicy, and savory is paramount, sweet chilli sauce has evolved from a popular dipping condiment into a star ingredient, transforming humble chicken into an extraordinary meal.

Why This Dish is a Culinary Triumph

What makes this dish an undeniable crowd-pleaser? For me, it’s the irresistible interplay of textures and tastes: the succulent, often crispy, pieces of chicken enveloped in a glossy, vibrant sauce that dances between a fiery kick and a comforting sweetness. It’s a dish that promises excitement with every bite, offering that perfect blend of tangy zest and a gentle warmth. Whether you’re seeking a quick and satisfying weeknight dinner or an impressive dish to share with friends, Sweet Chilli Chicken consistently delivers on flavor, convenience, and pure deliciousness. I’m thrilled to guide you through creating this sensational recipe.

Ingredients:

• For the Chicken:
  • 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
• For the Sweet Chilli Sauce:
  • 1/2 cup good quality sweet chilli sauce (I usually go for a Thai-style one)
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice vinegar (unseasoned is my preference)
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon lime juice (freshly squeezed makes all the difference!)
  • 1 teaspoon sriracha (adjust to your spice preference, or omit for milder flavor)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (this is our thickening slurry)
• For the Vegetables and Aromatics:
  • 2 tablespoons neutral oil (like canola, vegetable, or grapeseed oil)
  • 1 large bell pepper, any color you like (I love a mix of red and yellow for visual appeal), deseeded and sliced into 1-inch pieces
  • 1 medium onion, peeled and sliced into thick half-moons
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 cup snap peas or snow peas, trimmed
  • 1 large carrot, peeled and thinly sliced or julienned
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
• For Garnish (Optional but highly recommended!):
  • 2 tablespoons chopped green onions (scallions)
  • 1 tablespoon toasted sesame seeds

Preparing the Chicken:

The first step in creating our incredible Sweet Chilli Chicken is to get the star of the show, the chicken, ready. I find that chicken thighs offer a superior juiciness and flavor that holds up wonderfully to the vibrant sauce, but breasts work perfectly too if you prefer a leaner cut. Whatever you choose, make sure to cut your chicken into uniform 1-inch pieces. This consistency is crucial for even cooking, ensuring every bite of our Sweet Chilli Chicken is perfectly tender.

1. Prepare the Chicken: If you’re using chicken breasts, you might want to lightly pound them to an even thickness before cutting, which helps maintain moisture. For thighs, simply trim any excess fat. Then, slice your chicken into consistent 1-inch cubes or bite-sized pieces. Place these into a medium-sized mixing bowl.
2. Marinate the Chicken: Now, for the magic that infuses our chicken with its foundational flavor. To the bowl with the chicken, add the light soy sauce, cornstarch, grated fresh ginger, minced garlic, sesame oil, and a dash of black pepper. I like to use my hands (clean, of course!) to really get in there and massage the marinade into every single piece of chicken. The cornstarch here isn’t just for coating; it’s a secret weapon that helps to tenderize the chicken, creating a beautiful, slightly crispy exterior when cooked, while locking in moisture within. Once thoroughly coated, set the bowl aside and let the chicken marinate for at least 15-20 minutes at room temperature. If you have more time, feel free to pop it in the fridge for up to 30 minutes to an hour. This marinating step is incredibly important for developing the deep, savory notes that complement the sweet chilli sauce perfectly in our Sweet Chilli Chicken.

Crafting the Sweet Chilli Sauce:

While our chicken is taking its flavor bath, let’s turn our attention to the heart of this dish: the glorious Sweet Chilli Sauce. This isn’t just any sauce; it’s a symphony of sweet, tangy, and subtly spicy notes that truly defines our Sweet Chilli Chicken. I love to make my own blend, even starting with a store-bought sweet chilli sauce, because it allows me to tailor the flavor profile exactly to my liking.

3. Whisk Together the Sauce Ingredients: In a medium bowl or a large liquid measuring cup, combine the base sweet chilli sauce, light soy sauce, rice vinegar, brown sugar, freshly squeezed lime juice, and sriracha. Give it a good whisk until the brown sugar has dissolved completely. Always taste your sauce at this stage! This is your chance to adjust it to your preference. Do you want it a little sweeter? Add a pinch more brown sugar. A bit more zing? A touch more lime juice or rice vinegar. Prefer it spicier? Don’t be shy with the sriracha! This personalized touch is what makes your Sweet Chilli Chicken truly yours.
4. Prepare the Cornstarch Slurry: In a small separate bowl, whisk together the cornstarch with the cold water until it forms a smooth, lump-free slurry. This will be added at the end to thicken our sauce to that perfect glossy, clingy consistency. Set this aside, as we’ll be using it right at the end of the cooking process to bring everything together for our delicious Sweet Chilli Chicken.

Prepping the Vegetables:

A great Sweet Chilli Chicken isn’t just about the chicken and sauce; it’s also about the vibrant, crisp-tender vegetables that add texture, color, and nutrition. I love a medley of colors and textures, so I’ve chosen a selection that cooks relatively quickly and adds wonderful crunch.

5. Chop the Vegetables: Now is the time to prepare all our beautiful vegetables. Wash them thoroughly. Slice your bell peppers into 1-inch wide strips. Peel and slice your onion into thick half-moon pieces. Cut your broccoli into small, bite-sized florets. Trim the ends of your snap peas. And for the carrot, you can either thinly slice it into rounds or julienne it into matchsticks – I love the elegance of julienned carrots. The key here is to cut all the vegetables into roughly uniform, bite-sized pieces. This ensures they cook evenly and are easy to eat, making every forkful of Sweet Chilli Chicken a delightful experience.
6. Mince Aromatics: Peel and mince your garlic cloves and grate your fresh ginger. Having these ready to go is part of the “mise en place” philosophy, which makes the cooking process much smoother and enjoyable.

Cooking the Sweet Chilli Chicken Stir-Fry:

Now that all our ingredients are prepped and ready, it’s time to bring our Sweet Chilli Chicken to life in the wok! This is where the magic really happens, as we layer flavors and textures to create a truly unforgettable dish. I recommend using a large wok or a heavy-bottomed skillet for the best results, as the high heat is essential for a good stir-fry.

7. Sear the Chicken: Heat 1 tablespoon of neutral oil in your wok or large skillet over medium-high heat until it shimmers. Once hot, carefully add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches to ensure proper searing. Overcrowding cools down the pan and steams the chicken instead of searing it, preventing that lovely golden crust we’re aiming for. Cook for about 2-3 minutes per side, until beautifully golden brown and mostly cooked through. Don’t worry if it’s not entirely cooked in the center; it will finish cooking with the sauce. Once seared, remove the chicken from the wok and set it aside on a plate.
8. Sauté the Aromatics: Add the remaining 1 tablespoon of oil to the same wok. Reduce the heat slightly to medium. Add the minced garlic and grated ginger. Sauté for about 30 seconds to 1 minute, stirring constantly, until incredibly fragrant. Be careful not to burn the garlic. The aroma at this stage is absolutely intoxicating and lays a beautiful foundation for our Sweet Chilli Chicken.
9. Stir-Fry the Harder Vegetables: Add the sliced carrots and broccoli florets to the wok. These vegetables take a little longer to cook, so they go in first. Stir-fry for 3-4 minutes, tossing frequently, until they start to become tender-crisp. You want them to retain a bit of their bite for texture.
10. Add the Remaining Vegetables: Next, add the sliced bell peppers and onion to the wok. Continue to stir-fry for another 2-3 minutes, until the bell peppers are slightly softened but still vibrant, and the onion has just started to turn translucent. We’re aiming for perfectly crisp-tender vegetables that add a wonderful freshness to our Sweet Chilli Chicken.
11. Reintroduce the Chicken: Return the seared chicken pieces to the wok with the vegetables. Give everything a good toss to combine.
12. Add the Sweet Chilli Sauce: Give your prepared Sweet Chilli Sauce mixture a quick whisk again, just to ensure all the ingredients are well combined. Pour the sauce evenly over the chicken and vegetables in the wok. Stir gently to coat everything thoroughly.
13. Thicken the Sauce: Bring the sauce to a gentle simmer. Once simmering, give your cornstarch slurry a final stir and then slowly pour it into the simmering sauce while stirring continuously. You’ll notice the sauce will start to thicken almost immediately, becoming glossy and beautifully coating all the ingredients. Continue to stir for another minute or two, allowing the sauce to fully thicken and for the cornstarch to cook out, which prevents any starchy taste.
14. Final Simmer and Taste Adjustment: Let the Sweet Chilli Chicken simmer gently for 2-3 minutes, allowing all the flavors to meld together and for the chicken to finish cooking through completely. Give it one final taste test. Does it need a little more tang? A hint more sweetness? Now is your last chance to adjust the seasoning. Sometimes a tiny pinch of salt or another splash of lime juice can really brighten the entire dish.

Serving the Sweet Chilli Chicken:

Congratulations! You’ve successfully created a truly mouth-watering Sweet Chilli Chicken. Now comes the best part: enjoying the fruits of your labor.

15. Garnish and Serve: Transfer your hot, glistening Sweet Chilli Chicken to a large serving platter or individual bowls. Sprinkle generously with fresh chopped green onions and toasted sesame seeds. These garnishes not only add a pop of color but also contribute a fresh, aromatic finish and a subtle nutty crunch that elevates the entire dish.
16. Serving Suggestions: This Sweet Chilli Chicken is absolutely phenomenal served over a bed of fluffy steamed jasmine rice, which perfectly soaks up all that incredible sauce. It also pairs wonderfully with brown rice, quinoa, or even noodles for a complete meal. For an extra touch, you could serve it with a simple side salad or some extra steamed vegetables. Enjoy every savory, sweet, and perfectly balanced bite of your homemade Sweet Chilli Chicken!

Conclusion:

And there you have it, my friends! We’ve journeyed through the simple steps to create a dish that I genuinely believe will become a staple in your culinary repertoire. This isn’t just another recipe; it’s an invitation to experience a burst of flavors that dance on your palate, a perfect harmony of sweet, savory, and a gentle kiss of heat that makes every mouthful truly memorable. I’ve poured my heart into perfecting this, and I can assure you that the reward for your minimal effort is a spectacularly delicious meal that tastes like it came straight from your favorite restaurant. The incredible depth of flavor we achieve with relatively few ingredients is, to me, nothing short of kitchen magic. It’s the kind of dish that makes you feel like a gourmet chef without the hours of complicated prep work. Seriously, once you try this, you’ll understand why I can’t stop raving about it!

Why This Sweet Chilli Chicken is an Absolute Game-Changer

What truly sets this recipe apart, making it an absolute must-try for everyone from novice cooks to seasoned kitchen pros, is its sheer versatility and the incredible balance of flavors. The sauce coats every piece of chicken with a glossy, irresistible sheen, delivering that quintessential “Sweet Chilli Chicken” experience – vibrant, tangy, and utterly addictive. It’s a dish that genuinely satisfies, whether you’re craving comfort food on a chilly evening or a bright, exciting meal to kick off your weekend. Plus, it reheats beautifully, making it an excellent candidate for meal prep. Imagine having this ready to go for a quick lunch or a hassle-free dinner after a long day! It’s also surprisingly adaptable to different palates; if you prefer a little more fire, a touch more chilli flakes can easily elevate the heat, or for a milder take, you can slightly reduce the amount. The core flavors, however, remain captivatingly delicious.

Serving Suggestions to Elevate Your Meal

Now, let’s talk about how to truly make this dish shine on your plate. While the star of the show, our glorious Sweet Chilli Chicken, is fantastic on its own, it truly comes alive when paired with the right accompaniments. My absolute favorite way to serve it is over a bed of perfectly steamed jasmine rice, allowing the luscious sauce to seep into every grain, creating an incredibly satisfying bite. However, don’t limit yourself! It’s equally delightful served with fluffy quinoa for a healthier twist, or alongside some perfectly cooked stir-fried noodles to create a complete noodle bowl experience. For those who love their greens, a simple side of blanched broccoli or crisp-tender asparagus makes a wonderful counterpoint to the richness of the chicken. Feeling adventurous? Try wrapping it in fresh lettuce leaves for a light, refreshing, and hands-on meal, or even pile it into soft tacos for a unique fusion dinner! It’s also surprisingly good shredded and tucked into a warm pita bread with a sprinkle of fresh cilantro. The possibilities are truly endless, limited only by your imagination and what you have on hand.

Creative Variations for Endless Enjoyment

One of the things I love most about cooking is the freedom to experiment, and this recipe is a fantastic canvas for your creativity. While I’ve given you the definitive guide to my favorite Sweet Chilli Chicken, please feel empowered to make it your own! Consider adding a medley of colorful vegetables during the last few minutes of cooking, such as thinly sliced bell peppers, crisp snap peas, or tender florets of broccoli, to boost the nutritional value and add texture. If chicken isn’t your preferred protein, this sauce works wonderfully with thinly sliced pork loin, firm tofu, or even succulent shrimp – just adjust cooking times accordingly. For an extra layer of flavor, a sprinkle of toasted sesame seeds or chopped spring onions just before serving adds a lovely aromatic finish and a subtle crunch. Don’t be afraid to play with the sweetness or heat levels to suit your personal preference; a little extra honey or a dash more of sriracha can really tailor it to your liking. This recipe is designed to be forgiving and encouraging of your personal touch!

Your Turn: Try This Recipe and Share Your Culinary Journey!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this incredible Sweet Chilli Chicken recipe a try. I promise you won’t be disappointed! There’s a special kind of joy that comes from creating something so delicious from scratch, and I’m so excited for you to experience it. Once you’ve cooked up your masterpiece, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did you serve it with? Please, share your thoughts, your successes, and even your funny kitchen mishaps in the comments below. Better yet, snap a photo of your culinary creation and share it with the world! Let’s build a community around delicious, easy-to-make food. Happy cooking, everyone!

Sweet Chilli Chicken

Sweet Chilli Chicken is a beloved dish featuring succulent chicken in a glossy, vibrant sauce that perfectly balances sweet, spicy, and savory notes. Originating from Southeast Asia, this crowd-pleaser combines tender chicken with crisp vegetables for a quick, flavorful weeknight meal.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
55 Minutes

Servings
4 servings

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tbsp light soy sauce (for chicken marinade)
• 1 tbsp cornstarch (for chicken marinade)
• 1 tsp grated fresh ginger (for chicken marinade)
• 1 tsp minced garlic (for chicken marinade)
• 1 tsp sesame oil
• ¼ tsp white pepper
• 6 tbsp sweet chilli sauce
• 2 tbsp light soy sauce (for sauce)
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp lime juice (freshly squeezed)
• 1 tsp sriracha (optional)
• ½ tsp cornstarch (for thickening slurry)
• 3 tbsp cold water (for thickening slurry)
• 2 tbsp neutral oil
• 1 large bell pepper, any color, sliced into 1-inch pieces
• 1 medium onion, sliced into thick half-moons
• 1 cup broccoli florets, bite-sized
• 1 cup snap peas or snow peas, trimmed
• 1 large carrot, thinly sliced or julienned
• 2 cloves garlic, minced (for vegetables)
• 1 tbsp grated fresh ginger (for vegetables)
• 1 tsp dried chilli flakes (optional)
• 2 tbsp chopped green onions (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

1. Step 1
   Cut chicken into 1-inch pieces. In a bowl, combine chicken with 1 tbsp light soy sauce, 1 tbsp cornstarch, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil, and ¼ tsp white pepper. Marinate for 15-20 minutes.
2. Step 2
   In a separate bowl, whisk together 6 tbsp sweet chilli sauce, 2 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, 1 tbsp lime juice, and 1 tsp sriracha (if using). Taste and adjust. In a small bowl, whisk ½ tsp cornstarch with 3 tbsp cold water to create a slurry; set aside.
3. Step 3
   Slice bell pepper, onion, broccoli, snap peas, and carrot into uniform, bite-sized pieces. Mince 2 cloves garlic and grate 1 tbsp fresh ginger.
4. Step 4
   Heat 1 tbsp neutral oil in a wok or large skillet over medium-high heat. Sear marinated chicken in batches for 2-3 minutes per side until golden brown and mostly cooked. Remove chicken and set aside.
5. Step 5
   Add remaining 1 tbsp oil to the wok. Sauté minced garlic, grated ginger, and 1 tsp dried chilli flakes (if using) for 30-60 seconds until fragrant. Add carrots and broccoli; stir-fry 3-4 minutes until tender-crisp.
6. Step 6
   Add sliced bell peppers and onion to the wok. Continue to stir-fry for another 2-3 minutes until slightly softened but still vibrant.
7. Step 7
   Return seared chicken to the wok with vegetables. Give the prepared sweet chilli sauce a quick whisk and pour it over the chicken and vegetables. Stir to coat and bring to a gentle simmer.
8. Step 8
   Stir the cornstarch slurry once more, then slowly pour it into the simmering sauce while stirring continuously until the sauce thickens to a glossy consistency. Simmer for 1-2 minutes to allow the cornstarch to cook out.
9. Step 9
   Let the dish simmer for 2-3 minutes to meld flavors. Taste and adjust seasoning if needed. Garnish generously with chopped green onions and toasted sesame seeds. Serve hot over steamed jasmine rice, brown rice, quinoa, or noodles.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.