Firecracker Chicken Skillet with Sweet Chili Glaze
Tender chicken pieces coated in a sticky sweet chili glaze with a spicy kick, ready in under 20 minutes. This vibrant spring skillet dinner is perfect for busy weeknights when you crave bold Asian-inspired flavours.
Ingredients
- 600g boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 120ml sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha sauce
- 2 tablespoons cornflour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 spring onions, sliced
- 1 tablespoon sesame seeds
Instructions
In a bowl, toss the chicken pieces with cornflour, salt, and black pepper until evenly coated.
In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, and sriracha to make the glaze.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Add the coated chicken pieces in a single layer and cook for 4-5 minutes per side until golden brown and internal temperature reaches 75°C when checked with a meat thermometer.
Reduce heat to medium, add garlic and ginger, and stir for 30 seconds until fragrant.
Pour the sweet chili glaze over the chicken and toss to coat evenly, cooking for 1-2 minutes until the sauce thickens and becomes sticky.
Remove from heat, garnish with sliced spring onions and sesame seeds, and serve immediately over steamed rice or noodles.
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